松叶烧鸭店

Sao-Ling Milk Duck Chicken, duck and goose are commonly known as three birds. Among the three birds, I like to eat duck the most. Maybe chicken is too hot and goose is poisonous, but duck is considered to be warm and cool in nature by traditional Chinese medicine. But nowadays, cooking chicken and duck has become ambiguous. No matter how good the duck is, it can't escape the three ways of cooking duck. There are many ways to cook duck, but I love roast duck. In my limited life experience, the roast ducks I encounter most often can be divided into three categories. One is Beijing roast duck, the second is Cantonese roast duck, and the third is the roasted ducklings in my hometown. In my humble opinion, I think the Beijing roast duck is too complicated and a bit exhausting to eat, and the Cantonese roast duck is too market-like, which easily reminds me of the double-combination box lunch, and the flavor is not enough. Perhaps Guangzhou people have already focused their attention on white-cut chicken and roast goose. I still like the little milk duck in my hometown. Even in Guangzhou, there are a group of like-minded people who often ask me where to eat Yunnan roast duck. Every Spring Festival, when I go home to visit my family, I always take the opportunity to eat pine leaf roast duck to refresh myself. The so-called pine leaves are actually the dried horsetail pine needles in the mountains of Yunnan. The locals braid them like girls' braids and hang them outside the roast duck room. Because there are many aromatic essential oils in pine leaves, the roast duck has a faint resin aroma. Beijing's Peking duck is cut into thin slices, Guangzhou's roast duck is chopped into small pieces, and the roast duck in my hometown is chopped into large pieces. Because the meat is tender and juicy, only by chopping it into large pieces can the juice be retained in the meat to the greatest extent, and you can experience the sweet gravy when you bite it. Guangzhou's roast duck skin is not crispy enough, while Beijing's Peking duck is crispy, but it's a pity that there are lotus leaf cakes and cucumber shreds. That bite of crispness suddenly disappeared among the crowd. The little ducks in my hometown are more rough to eat. Dip them in a little pepper salt or sweet noodle sauce from my hometown. If you want to relieve the greasiness, you can dip the washed scallions in the sauce. If the meal is greasy, you can also use fresh green fennel to make a plain fennel soup to ease the greasy taste. It is full of wild charm and flavor. Unlike the big stuffed duck used in Beijing Peking Duck, the little suckling duck in Yunnan is really small, about half the size of Beijing stuffed duck. After all, it is a feast, and you still want to eat the tender taste of suckling pig. Guangdong people call the suckling pigeon the word "miaoling", which is very charming. With such a good example, it is ridiculous to copy others and call it "miaoling suckling duck". Think about the coquettish and graceful duckling when walking, it is better to call it "saoling suckling duck", which is very good!