Chapter 21 Chengdu duck tongue

The food is exquisite, and Chengdu is probably the number one place I have traveled. Although I didn’t stay in Chengdu for a long time, the few dishes I ate during the two days in Chengdu made me remember deeply, with fine workmanship I admire it even more. In August 2007, among the several dishes I ate in Chengdu, the duck tongue of Defulou was the most delicate. For a part of the body of a teal - the duck's tongue, it is a very small object.In so many gourmet towns on the land of China, there is no other place to cook a dish alone, or most of them are mixed with duck meat or duck head and eaten. As a diner, I feel nothing. taken to the stomach.

When serving the duck tongue, I felt that I should have a good taste and make a careful and serious taste bud inspection of the duck tongue in Chengdu, so that my taste thinking can give a notarized evaluation of the duck tongue in Chengdu. Regarding the duck tongue, I once read an article in "Chengdu Daily", but I can't remember the author and the content of the article, which is very regrettable.This time in Chengdu, there are two main tasks. One is to ask Zhu Xiaojian, the editor of "Chengdu Guest" magazine, to write a review of Gu Qingsheng's just published essay collection and recommend this book on human geography; the other is to find "Chengdu Daily" "Supplement editor Wang He, who edited and published several of my articles in 2006, this time I am in Chengdu, I should also visit the editor teacher who cared about me and supported me.

I originally wanted to invite the two of you to have a meal, chat with each other, and exchange some writing and editing experience.At first, Zhu Xiaojian invited me to drink tea at Tianhe Teahouse. While waiting for Wang He, he talked about his feelings about writing comments. Because Wang was in a hurry to compile a version and wait for the typesetting to see the sample, I chatted with Zhu for more than two hours.Wang said that there were many people waiting for typesetting, and it was not her turn yet, so he asked us to go to her office to chat.When I arrived at the office, there were so many people, they were all crowded together for typesetting.Talking about the current work of editing books, newspapers and magazines, Wang said that he would invite me to dinner to experience the gourmet life in Chengdu, and asked Zhu to accompany him.

I went to Zhu's office to pick up a newly published "Chengdu Guest" magazine. After reading it, Wang went to order food at Defulou, Wucheng University, and called us to go. In the lobby of Telford Building, there are many people, and the voice is still noisy. After tasting the elegant and delicate chrysanthemum tea, before saying a few gossips about delicacies from various places, the dishes are served, and the first dish is duck tongue.From the appearance, it is very fine and beautiful, and the color is bright and charming.A small round plate, surrounded by duck tongues, with a hill of pure white peanuts piled up in the middle, with a few sesame seeds on top of the peanuts, which is very layered, and there is a thin layer of red oil on the bottom of the plate, which is reflected in the middle of the plate. The dishes are more layered.

I first clipped a duck tongue, about an inch long, about the size of my little finger, and it looked light brown like cooked meat, slightly darker.There is no hard feeling in the mouth, it is soft like glutinous rice cakes, and there is no elasticity when biting down. It is obvious that there is a small bone resting in the middle, which tests the eating method and skills of diners, and also brings a little bit of flavor to eating. mood. As a general eater, I don't like bones very much, and I find it a bit strenuous to gnaw them. I also like to eat pure meat to satisfy my appetite and hunger.Some diners like to eat a little elegantly, but they don't have the skills to eat, so they bite off the bones and eat very embarrassingly.As a perfectionist in food, it is more to eat small bones in whole pieces, and eat the meat on the bones clean, which generally requires rich food experience.I am a person who loves to gnaw on bones. I like to bite on bones and on bones. There is very little meat hanging on the bones that I have eaten.

For the duck tongue, the tacit cooperation between the teeth and the tongue is needed to not bite the bone. The tongue pushes forward slowly against the duck tongue, and the teeth hook the meat on the duck tongue and slides slowly. The taste buds on the tongue are light, with a tender and charming meat, stimulating the tip of the tongue to create an illusion, as if the bones in the duck tongue no longer exist.Chew the duck tongue lightly, it is crispy and delicious, you need to taste and ponder slowly, looking for the sweetness and freshness in the duck tongue, so that the diners will have a refreshing and refreshing mood.

Turn the duck tongue in the mouth, and then eat the other end, repeating the taste of duck tongue tender meat.After eating the meat, gnaw on the cartilage on the bone. There is not much cartilage. There is a border at both ends. Carefully find the gap between the bone and the soft bone. Bite down gently and chew carefully. It is very crisp and delicious. The taste of meat is also cartilage. Eat peanuts again, peanuts are raw, with a fresh and crispy feeling, with a bit of peanut flavor and fragrance, just pressed into the meat flavor. After eating this Chengdu duck tongue, I know that the delicacy and taste of fine food need to be absorbed.