After dinner, Lin Haocang and Mo Yayu sat on a stool in the yard and chatted.

At this time, Lin Haocang's phone rang. It was called by Zhang Xiaolei from Yingda Bank. After answering, Lin Haocang asked, "Mr. Zhang, what's the matter?"

Last time, Zhang Xiaolei came to Cangkong Capital Trading Department personally for inspection. After seeing the Cangkong Capital Trading Department's achievements, he directly invested 25 billion yuan to Cangkong Capital. Now Yingda Bank has become Cangkong Capital's largest customer!

Lin Haocang himself is also a super customer of Yingda Bank, with liquidity of up to US$8 billion!

Now the relationship between Yingda Bank and Cangqiong Capital is very deep!

On the phone, Zhang Xiaolei smiled and said, "Mr. Lin, why don't you say anything when you come to Kyoto? I happen to be on a business trip in Kyoto!"

If Lin Haocang hadn't written a check from Yingda Bank, Zhang Xiaolei wouldn't have known that Lin Haocang was in Kyoto.

"Mr. Zhang, I didn't expect you to be in Kyoto too, and you will come out to gather tomorrow!"

Lin Haocang didn't expect that Zhang Xiaolei was also in Kyoto, so the two started chatting.

Finally, Zhang Xiaolei asked Lin Haocang to eat Kyoto roast duck!

After the call, Moyayu said jealously: "Which woman is treating you to dinner?"

"What's wrong? Are you jealous?" Lin Haocang smiled and said, "This is a president of Yingda Bank. He has invested 25 billion yuan in my company!"

Mo Yayu hurriedly said, "Ah? So that's the case. Then let's treat her to dinner tomorrow!"

"It was her who invited us to eat!" Lin Haocang said with a smile.

··

The next morning, Zhang Xiaolei came to Lin Haocang's courtyard in person. After visiting for a while, she couldn't help but sigh: "Mr. Lin, your courtyard is so big!" According to the checks written by Lin Haocang, she learned that Lin Haocang spent 285 million yuan.

"Fortunately, Mr. Zhang can come here to visit at any time!" Lin Haocang said with a smile.

Mo Yayu held Lin Haocang's arm intimately and said, "Old Zhang can come at any time!"

The three of them stayed in the courtyard until 11 o'clock. At this time, Zhang Xiaolei smiled and said, "Lunch time is coming soon!"

Moyayu asked curiously, "Mr. Zhang, what should I eat for lunch?"

Zhang Xiaolei smiled and said, "Kyoto Roast Duck!"

Lin Haocang said, "Oh? Kyoto Roast Duck, this is good!"

Although he had never been to Kyoto before and had no authentic food, he had specialized in research.

According to legend, the beauty of roast duck is derived from the precious variety of Kyoto duck. It is the best carnivorous duck in the world today. It is said that this special pure Kyoto duck is raised.

This breeding started a long time ago. It was because emperors of the Liao, Jin and Yuan dynasties hunted and occasionally obtained this pure white wild duck species. Later, they were raised for hunting and continued to achieve this excellent pure-bred duck. After various improvements, they were cultivated into the most precious carnivorous duck species today. That is, a kind of white duck fattened by feeding, so it was called "cramming duck". Not only that, the Kyoto duck was passed down to Europe and the United States a hundred years ago. It made a splash with breeding. Therefore, the Kyoto duck, as a high-quality breed, has become a world-renowned duck species for a long time.

In the early Ming Dynasty, the people loved to eat Jinling duck, and the emperor also loved to eat it.

It is said that Zhu Yuanzhang, the Emperor Taizu of the Ming Dynasty, "a single roast duck with a daily edible". The imperial chefs in the palace tried every means to develop a new way to eat duck dishes to please the emperor. Therefore, they developed two types of roast duck and braised stove roast duck.

The barbecue roast duck is represented by "Quanjude". The braised roast duck is most famous for "Bianyifang". The Jinling roast duck uses fat grass duck as raw material, and the net weight is required to be about 2.5 kg.

After Zhu Di moved the capital to Kyoto, he also took away many masters of roast duck in the Jinling Palace.

During the Jiajing period, roast duck was spread from the palace to the people. The old "Bianyifang" roast duck restaurant was listed and opened in the Mishi Hutong, Caishikou. This was also the first roast duck restaurant in Kyoto. The name at that time was called "Jinling Chili Duck". Just on the guise of the old "Bianyifang", there was a line of small characters: Jinling Roast Duck.

In 1864, the most famous "Quanjude" roast duck restaurant in Beijing was also opened. The roast duck technology developed to the "hang-boo" era: it was roasted on fruit wood with a special fragrance. It not only made the roast duck smell thousands of miles away, but also made the "Kyoto Roast Duck" replace "Jinling Roast Duck".

Kyoto Roast Duck is a famous Kyoto dish with world reputation. Its ingredients are high-quality meat duck Kyoto Duck, supplemented by fruit charcoal fire. It has rosy color and the meat is fat but not greasy. Kyoto Roast Duck is divided into two major schools, and Kyoto's most famous roast duck restaurant is also the representative of the two schools. They have the characteristics of "fine meat, mellow taste, fat but not greasy", and are known as "the world's deliciousness" and are well-known at home and abroad.

As time goes by, the reputation of Kyoto Roast Duck has grown day by day and is becoming more famous all over the world.

Lin Haocang felt that he wanted to specialize in getting a few chefs to make Kyoto roast duck for himself!

At this time, Moyayu asked, "Where are you going to eat? Where is the best place?"

I have always heard that Kyoto roast duck, especially those authentic Kyoto "Kyoto movies", are really a great talk! If they talk about roast duck, it would be "popular" and "can't stop"!

Zhang Xiaolei smiled and said, "If you want to eat Kyoto Roast Duck, you have to go to Wangfujing Roast Duck Restaurant in person. Otherwise, other places will be useless. It is not authentic Kyoto Roast Duck at all, and you won't be able to taste that flavor at all."

Moyayu hurriedly said, "Okay, let's go now!"

So everyone quickly arrived at their destination. After taking their seats, Lin Haocang and Mo Yayu were both looking forward to it.

The food was served soon.

Quanjude adopts the method of roasting in a oven, not opening the duck. He only makes a small hole in the duck's body, takes out the internal organs, then pours boiling water into the duck's belly, and then ties the hole and hangs it on the fire to roast it.

This method not only prevents the duck from losing water due to being roasted, but also allows the duck's skin to swell and not be soft. The roasted duck skin is very thin and crispy, making it the best part of roast duck.

The hanging furnace has a furnace hole but no furnace door. It is generally made of fruit wood such as jujube wood, pear wood and other fruit wood, and is roasted on open fire. When the fruit wood is cooked, it is smokeless, with a strong base fire and a long burning time. The roasted duck looks full, with a jujube red color, crispy skin, round shape, full shape; it is burnt on the outside and tender on the inside, and has the fragrance of fruit wood. When you taste it carefully, the taste is simply wonderful and indescribable.

"Delicious, the crispy duck skin is wrapped in the aroma. The duck skin is covered with duck oil. It is fat but not greasy. The dough is even more greasy. It is paired with scallions and shrimps, and the sweet sauce is perfect!" Moyayu is a real foodie.

"It's great, I've never eaten anything so delicious in my life."

“This dish has really reached the pinnacle of cooking and is extremely perfect.”

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There are many ways to eat Kyoto roast duck. The first is sweet noodle sauce with green onions, paired with cucumber strips and radish strips. Use chopsticks to pick some sweet noodle sauce, apply it on the lotus leaf cake, put a few roast duck on top, and then put a few green onions, cucumber strips or radish strips to roll up the lotus leaf cake. It is really delicious and delicious.

The second way to eat Kyoto roast duck is to dip it in white sugar. It is said that it was raised by the wives and ladies in the big house. They neither eat onions nor garlic, but they like to dip the crispy and crisp duck skin into fine white sugar.

The third way to eat Kyoto roast duck is to garlic paste with sweet noodle sauce, which can also be paired with radish strips and cucumber strips. It is also a very popular way to eat it. The garlic paste can relieve greasiness. The sliced ​​roast duck is dipped in garlic paste and sweet noodle sauce, which adds a hint of spicy flavor to the fresh fragrance and has a more unique flavor. Su Weiyan also likes this way of eating it very much.

There are various ingredients when served.

Lin Haocang, Zhang Xiaolei, and Mo Yayu took three ways to eat, first dip sugar, then roll onions, and finally roll garlic paste. This is the way to eat it. If you reverse the order, you may be afraid that the spicy garlic paste will be in your mouth, and it will be difficult to experience the beauty of duck meat, and you will not be able to enjoy the gradual improvement of the taste. You will not be able to experience the rich changes in the taste.

After lunch, Lin Haocang immediately asked the bodyguard to contact the chef and hired him to become his own personal chef at a price of several times!

Annual salary of 1.5 million!
Chapter completed!