Chapter 459: Chapter 458 Brother Hao Says Roast Duck

As soon as he finished speaking, everyone in the room, including those in the live stream, were stunned!

Originally, this was just a casual eating of roasted duck, but who would have imagined that this guy could ramble off such an extensive spiel just from roasting a couple of ducks?!

In the live stream room–

“Damn, this guy’s awesome, impressive, his knowledge is pretty professional!”

“66666666666, bro, you’re awesome!”

“So interesting, let’s watch this knowledge lecture!”

Mi Xiu was also wide-eyed, “Brother Hao, are you actually a historian?”

“What historian, I’m just a foodie!” Wang Hao continued to explain to the audience, “As a foodie, how can I not know these things? After talking about Nanjing Roasted Duck, next up is Tianjing Roasted Duck. It’s commonly believed that Tianjing’s roasted duck came from when Emperor Ming Cheng Zhu Di moved the capital from Nanjing to Tianjing, taking the roasted duck techniques along with him, but there is no definite evidence to substantiate this claim. However, in the late 1950s, it was statistically compiled that most duck roasting masters in Tianjing believed that Tianjing Roasted Duck originated from Nanjing. Therefore, this statement persists. Tianjing Roasted Duck’s techniques went through two changes over time, the braised oven method and the hanging oven method, and within the hanging oven, a Halal roasting method evolved. Among them, the earliest braised oven roast was by Lao Bianyifang in Mi Market Alley, using millet stalks to heat the oven chamber, inserting the duck, then sealing the door to cook the duck through residual heat. It was also known as Nanlu duck, and there were terms like Nanlu duck, roasted piglet, hanging oven meat, etc.”

“As for Tianjing’s hanging oven roasted duck, Master Sun, the first master roaster Quanjude proudly employed, used to be in charge of the oven at Jinhua Restaurant. Later, Master Sun passed his techniques to Pu Changchun, Pu Changchun to Zhang Wenzao, Zhang to Tian Wankuan; all of these individuals were from SD. Since then, the hanging oven roasted duck craft gradually perfected, and the specific process can be subdivided into nineteen steps. The most complete craft records can be traced back to 1958.”

“Finally, let’s talk about GD-style roasted duck. In old times in GD and Hong Kong, any roasted duck on the menu would say Jinling Sliced Duck or Jinling Hall Sliced Duck. Looking at the earliest preserved craft record from 1959, it was the same spit-roasting technique as used in early Nanjing. Only later, with local development, the techniques began to diverge from Nanjing and Tianjing. It had three characteristics: 1) The duck embryo needed to be marinated with five-spice salt and various spices and sauces to eliminate the gamey flavor, enhance fragrance, and prevent spoilage. 2) It no longer solely used sugar water to color the duck skin but added to the syrup improvements like red Zhejiang vinegar, white vinegar, Mi Xiu liquor, etc., making the skin even more crispy. 3) It was roasted using an open flame and a dark oven, large quantities, and a high output rate. Especially this last open flame dark oven roasting, almost influenced the process of roasted duck craftsmanship everywhere.”

Damn, who exactly is this guy, knowing so much?!

Mi Xiu was wide-eyed with amazement, looking at Wang Hao, she exclaimed, “Brother Hao actually knows so much?”

“That I do,” Wang Hao said with a grin and a nod.

By this point in Wang Hao’s lecture, the live stream room had already reached over five hundred and sixty people!

Mi Xiu was dumbfounded, “Oh my gosh, can’t believe there are so many people here! Over four hundred and sixty!”

Then she saw a flood of comments in the live stream room–

“This bro is too impressive, he’s got a solid grip on the knowledge!”

“Motorcycle, off you go! Brother, keep it up!”

“Educational, my iron pal 666666666666666!”

“I’m new here, what’s happening guys?”

“Guys, you don’t know? Just that dude, he’s freaking awesome, to be able to talk so much about roasted duck!”

Below was a barrage of tips and rewards–

“UglyLittleDuck sends the host twenty Fish Balls!”

“TwoBites|Read OneWord sends the host two red hearts!”

Hou Pinquan and Sun Jian Country were also astounded–Brother Hao was not only imposing, but his knowledge was also incredibly vast!

The live stream room was bursting with energy, and naturally, Wang Hao was hardly idle.

“The correct way to eat Jinling Roasted Duck is to only eat the skin. The skin of the Jinling Roasted Duck is sweet, crispy, and fragrant, typically enjoyed wrapped in pancakes, paired with spring onions and sauce.” Anyway, when it came to roasted duck, he knew a lot. Wang Hao pointed at the roasted duck in front of him and said, “From here, you can tell that this roasted duck is not particularly authentic. Of course, the taste is not too bad, it just seems a bit rough. Normally, you would only wrap the skin, and then the duck meat would be used in another dish, and the bones in soup–duck skin in pancakes, stir-fried duck meat, duck bone soup, that’s the three-way eating method for Jinling Roasted Duck. Therefore, Jinling Roasted Duck is not a common homemade dish, but rather a dish served in restaurants, and can only be found in Nanjing’s time-honored restaurants, representing one of the traditional dishes of the local cuisine. From the 1980s to the early new millennium, Nanjing’s time-honored restaurants all served Jinling Roasted Duck, among which JS Restaurant was the best. Unfortunately, as time passed, the traditional Nanjing cuisine has lost its former glory, with many of the old restaurants either changing or declining. Crafts like Jinling Roasted Duck, a classic of Jin-Su cuisine, have mostly been lost, and even many locals in Nanjing today are unaware. It’s truly lamentable.”

“My god!” Mi Xiu was utterly shocked, “Brother Hao, you’re too amazing!”