Wugang blood duck

Wugang people are not low-key They are prone to the emergence of a thousand-year-old king city, a domineering ancient state, a stew capital, and there are two slanting flower pagodas, stone walls and so on. Of course, there is nothing more to say. Great country, is it only the "big" Wugang people who have this virtue? Besides, even a broom can't be a baby daughter? But when it comes to Wugang blood sauce duck, it's no exaggeration.

It is said that Zhu Kun, the 18th son of Zhu Yuanzhang (1425 moved to Wugang), especially likes to eat ducks. Once, when I was cooking ducks in Wang Fu's kitchen, I accidentally spilled duck blood beside the pot, and all the duck blood flowed into the pot. Chefs make mistakes and simply fry with duck blood. He tasted a piece of duck, but he didn't want it to be unusual. So I secretly look forward to showing it to Zhu Kun. Sure enough, the report is, sighing while chewing. This is a must-have dish on the table in Wang Fu. Later, this practice became popular among the people.

Also, The First Hero pushed the time back to more than 200 years at the end of the Ming Dynasty and changed it to the version of the last emperor Zhu Youlang (1647 was taken to Wugang). Although the plots of the two versions are slightly different, they are not much different. Are there any other versions? I don't know. At least I haven't seen it yet. I'm terribly sorry. There should be one or two other versions. Coming and going, it is his Zhujiajian people who have taken the limelight. One is the unlucky monarch, and the other is the last emperor who was hanged by others. Although it is a royal family, it didn't get much meaning after all.

Mr. Wuliu, who is under the east fence of picking chrysanthemums, has a very powerful ancestor, Tao Kan Tao World Bank, who once worked as a county magistrate in Wugang. Tao Sima is an all-rounder Wu is a famous star in the long history. Wen, the author of "Xiang Feng Fu", "abdication table" and other famous articles handed down from ancient times; There are also timeless stories, such as cherishing time like gold, fasting at dusk to transport 100 bottles outside the country and fasting to transport 100 bottles inside, playing tricks on stealing rice, and treating thousands of miles without picking up the remains, which are recorded in various books. What is luck for WU GANG! It is by no means comparable to the two royal foodies who have been to Lao Zhu's house.

Tao Kan himself, or his great mother, Jen, had the great virtue of cutting off family pillars, and once killed ducks to entertain guests. He couldn't afford other ingredients except homemade peppers and ginger, so he was inspired by generate and tried to mix duck blood. Thus, the duck with blood sauce was born. Compared with the first two editions, this edition not only has a long history, but also has a much higher grade. And it is undoubtedly more grounded and more reasonable.

If you don't pull it, it should be the duck with blood sauce spread from a low-end flat-headed people's home in the past. Although people wrapped in silk are not sericulturists and crops are not harvested, they are all piled up in Man Cang. However, the master is among the people, and the people are the creators of history. These words are still indisputable. Royal aristocrats are certainly gluttonous, but their attention is definitely far better than that of fart people. It is estimated that they are at least half-baked, more hygienic and clean than you, but they are asked to invent or be the first to eat blood ducks that look less hygienic. Is it a little hard to ask him not to be greedy?

Is Tao Kan, if it weren't for slight cold, pull to pull some feel far-fetched.

The recognition of blood-sauce duck to Wugang is better than that of braised dishes, and it is also better than the square stone wall that has already been demolished and the slanting flower tower that lost its shadow earlier. It is said that foreigners come to Wugang, or people from other places come back from Wugang without eating duck in blood sauce, which is equivalent to a trip in vain. Honesty is no exaggeration. In Wugang, it's hard to find a restaurant that doesn't cook duck in blood sauce, and it's hard to find a private person who doesn't cook duck in blood sauce. The mountain is high and the road is far. Although there are planes whizzing past in the sky, the traffic is still inconvenient. It's rare to go there, whether in a restaurant or in a private place. Please, if there is no such hard dish as duck with blood sauce, it is a bit inconsistent with the hospitality of Wugang people. Is it possible to doubt the sincerity of the person who invited you?

The practice of duck in blood sauce is not complicated. Wugang people, both men and women, as long as they can get down to the kitchen a little, can tell them to make you a big bowl of colorful blood duck, so that your feet and cheeks are fragrant without any difficulty. The main ingredient is duck meat, including duck blood. The main ingredients are pepper and ginger. Pepper, big, small, green, red, green and red can also be used together. Ginger, ginger in season is better. If ginger is out of season, so is old ginger. Some add garlic, some don't; There are also pork belly with skin, and there are also pork belly. Some add sweet sauce or homemade secret wheat sauce, and some don't. If you add it, you will naturally pay attention. Especially pork belly with skin sweet sauce or homemade secret wheat sauce. However, if you don't add it, it seems that you don't add it. As long as the process is good, it doesn't matter whether it is added or not.

Say a few more words about sweet sauce and our own secret wheat sauce. Now sweet sauce is bottled. I remember when I was a child, sweet sauce was always loose. Take a small bowl to the agency in the alley, and the shopkeeper will choose a dime for you with bamboo chips or sawdust. I always feel that bottled sweet sauce can't taste the same as before. Is the present sweet sauce different from the past sweet sauce, or is it not the sweet sauce itself? As far as I can remember, my own secret wheat sauce is very common, as if most people have it at home. Although there are still people cooking, there are very few, and it is really not easy to eat again. I can't help worrying whether it will be lost or extinct in a few years.

As the name implies, the focus of blood-sauce duck is duck blood. Generally speaking, regulating blood can be divided into three types. One is salted duck, the other is vinegar duck and the other is Laotan sour duck. In restaurants and private restaurants, it seems that most dishes are salted duck with blood sauce, and duck blood is stirred into very sticky balls. It seems that neither the vinegar-and-blood-sauced duck nor the sour-and-blood-sauced duck in Laotan can be eaten very well. It may have something to do with those duck shops and stalls in the market. A few years ago, it was seen that private people in the county killed their own ducks, and now it is rare enough. Basically, they are handed over to those duck shops and stalls in the market for professional slaughter, unhairing, peeling and cutting. Thinking about this process, although it is inevitably a bit cumbersome, it also has some special interests for people who can understand it. When the duck is slaughtered and the blood is mixed, people will decisively mix it into salty blood without discussion, and you will have to eat salted duck. Imitation has been unconsciously standardized, and it seems that if you don't follow it, you will be a little uneasy. Isn't it a little unfair? In fact, the tastes of salted duck, vinegar duck and Laotan sour duck are slightly different, but at least they are quite different in collocation.

When I was a child, I seemed to eat all the vinegar-and-blood-sauced ducks and sour-and-blood-sauced ducks in the old altar. Did people at that time not learn to adjust salt and blood? My father is a carpenter and my mother is a sand worker, shoveling sand in the river with a shovel. I have many children under my knee, so it's hard to make a living. However, my parents, with their incomparable diligence and tenacity, never seem to make our brothers and sisters suffer from hunger and cold. It seems that eating duck with blood sauce is not so unattainable, almost every week, and it seems that you can have a big meal. It can be said that it is one of the best memories of my childhood. Although my mother is not tall at all, she is very manly and doesn't care much about the kitchen. My father often cooks with a spoon, and his dishes look ordinary. However, I dare say that his old man, the duck with blood sauce, is not as delicious as usual.

In particular, if you are lucky enough to have a surplus, you don't have to have too much surplus, and you can't throw it away anyway. Every three to five meals, even the next day, the pot is hot and distributed to two or three people after the meal. These two or three must be siblings. Big brothers and sisters are all drooling, and they have to be coaxed to eat one or two. Eating that kind of delicious food is better than when the plate is full.

Perhaps, you can also tell what is cooked in a restaurant and what is cooked in a private house. There is basically no obvious difference in practice. If you cook in a restaurant, you are still a professional chef. Moreover, they cook duck in blood sauce more often than ordinary people. The so-called "more pay for more work" should be more competitive than the private sector. However, most local people seem to be more interested in private. If you praise a restaurant for its good food, I'm afraid what you hear is often that it is quite private. So, how does the private taste become a big taste? What's the difference between it and what's done in restaurants? In a few words, it is not clear here. Some things are unclear from the beginning, and the more you say it, the less clear it becomes. Why don't you come? I'll cook a spoonful of food I accidentally cooked at home and make one for you to taste.

Restaurants are also divided into big restaurants and small restaurants. As the old saying goes, big restaurants are famous, but small restaurants are unpalatable. This old saying seems to be confirmed in the duck with blood sauce.

In recent years, the most famous duck in the Mid-Levels is the one made in a small restaurant. Needless to say, thanks to Yunshan. Although many buildings there are not so satisfactory, it is normal for tourists to gather in endless traffic. All kinds of eat drink man woman, local and foreign. You can't avoid eating and drinking when you come. Where can I eat and drink without eating duck with blood sauce? Although it is the most famous, it is not necessarily the best. The real you don't have to be famous. In Yingchunge, outside the East Gate, there is a little-known simple so-and-so restaurant, the owner and chef, who cooks very good home cooking, especially duck with blood sauce. Few people who have eaten don't give a thumbs up and sigh. I've had the pleasure of eating it several times. It feels really unusual. Most of the dishes he cooks are vinegar duck and blood sauce. There are not many words that can be written about the duck in blood sauce, and it is even more difficult to find something readable. I have read "Duck in Wugang Blood Sauce" written by a man named Susu, which can be said to be the best I have ever read. This Mr. Zhou doesn't know if it's the poetess Mr. Zhou who I added micro-friends to. In her article, she mentioned the duck with blood sauce cooked by Master Tang, the owner and chef of Yulong Hotel, and gave a high evaluation. Also a boss and chef. It is estimated that Yulong Hotel should also be a very humble small restaurant. Also, Xie Haiyan once praised her nephew's duck in blood sauce to me. He is also a boss and chef, and also a simple shop. Just opposite the old uncle's Chinese medicine museum opened by another classmate Li Jin 'an. Fortunately, I was invited to eat by classmate Xie once, but unfortunately I didn't eat his blood duck. It's night. Probably because I went a little late, and the raw materials for ducks have been used up. It's a little regrettable.

I haven't found any big restaurant that cooks bloody ducks very well. I don't think I've ever heard of it. Is it because the restaurant is too big to cook too many hard dishes, so you can't make duck with blood sauce as hard as a small shop? Of course, it may be just because I have a bad appetite, or just because I am ignorant.

Perhaps many Wugang people who are in other places have had the same experience. After a long time, they are greedy for blood and sauced ducks, so they use local materials to do the same thing. As everyone knows, this is always not the case. I had this experience when I was in a foreign land. If the quality of ducks is not good, I used the wild ducks caught from the vast Han River twice, which is definitely a high standard. A mystery. Isn't it a little orange in the south and bitter in the north However, everything cannot be generalized, and there are exceptions. Uncle Jing said that when he was young, he worked as a bricklayer with several township committees in a certain place in Heilongjiang for several months, and the blood ducks they made there could not be compared with those in Wugang. The first time I saw the duck in blood sauce, the locals couldn't bear to look straight at it. Later, I got up the courage to taste it. It was delicious. Later, every duck with blood sauce will be held together to eat. Later, I will learn from my teacher and teach me skills in Xiangyang. Quite sincere. The children and their bricklayers brought the blood duck to the north and made it shine. If what you said is true, eating blood sauce there may have become a common practice by now.

In several surrounding counties, there are also several people who have been labeled as blood-sauced ducks with their respective county names. There seems to be a lot of legends. Some legends, compared with the two Zhu versions of Wugang, not only have a longer history, but also their artistry is dwarfed. I am lucky to have tasted it. Just in taste, compared with our blood-sauce duck, it is always inferior, not a little bit, and I dare not make too many compliments. Among them, the blood duck made in a county likes to add a kind of fragrant leaves that can't be named, and the thick and strange taste completely masks the taste of the blood duck itself. Gild the lily. No matter how good the legend is, no matter how long the history is, it will be in vain if there is nothing hard to get.

Postscript:

It was almost thirty years ago, at the request of a daily newspaper, my classmate Li Feng and I wrote a short article about duck in blood sauce. The plan seems to be to write a series of words about Wugang cuisine, and then I just picked a bloody duck and wrote it, and it was over. So far, I haven't written any other words about food. I don't know what that small piece of text looks like. I only chose to write about the duck in blood sauce, probably because I have a special liking for the duck in blood sauce and think it is worth writing about. I wrote it again this time and was asked by someone else. Although there will inevitably be some hesitation, there is nothing wrong with it. Time and again, it is a persistent delusion. Do it again, or is it excusable?

? 202 1. 10 Yu Wugang