Chapter 49 Huangzhou Boiled Duck

It was already twelve o'clock when the car passed Huangzhou, and my colleague's drowsiness was also awakened by hunger. We searched for restaurants all the way, but we didn't see a restaurant opened by a Hunanese, so we didn't dare to go out of the shop lightly.In fact, we are not afraid of anything, but afraid of not having chili to eat.In Hunan, we eat green peppers fried with red pepper powder to be able to eat, but in Hubei, it is a place that does not eat peppers, so it is not so convenient to eat some peppers. An old Zhang told us: There is a restaurant in Huanggang (Huangzhou in Su Dongpo’s time, now Wenchibi) that cooks boiled duck very well and is very spicy. Why don’t we go there for dinner.When we were away from home, there was such a good place waiting for us, how could everyone be unhappy, shouting and driving away.

I have stayed in Hubei for a few months, and I know a little about Hubei cuisine.People in Hubei eat relatively light food, and generally seldom eat chili peppers, and what to put in is just raw materials for color matching and flavoring.I also like to add carrot slices and onion cubes to each dish, even the fried meat with peppers must be thickened, without any greasy or spicy feeling, really like eating radishes. We are used to the spicy and greasy taste of Hunan cuisine, but when we eat Hubei cuisine, we feel that it has no taste, and we have long wanted to find a place where it is spicy.

When I arrived at the entrance, I realized that it was a food stall or something. The place is very inconspicuous. There is a small garden at the entrance. It is not as luxurious as the Changsha food stall, but it is full of diners. It is more crowded than any three or four food stalls in the surrounding area. Get up even more. We are here to eat boiled duck. Of course, the first choice is boiled duck. According to our habits, we must add a few local specialties.The boss poured tea for everyone and went about his business.Batch after batch of people came to eat, all ordering boiled duck.You can tell by their appearance that they are locals.

Soon, the Huangzhou boiled duck was served. The pot was as big as a washbasin, and it was sizzling on the stove, with a strong aroma of soy sauce.I stood up and saw that there was a layer of dried red pepper scattered in the pot, and the oil stars were shining in the black soup.From this greasy soup, the man's desire and diet pursuit can be seen.I picked up a lump, it was greasy, and I felt a sense of satisfaction when I saw it. The skin seemed to be fried and burnt.After taking a bite, the meat is very tender and loose, and it tastes very refreshing, and it is not very greasy, which may be the reason for the thickening.

Lao Zhang said: He has traveled all over the country, looking for ducks to eat wherever he goes, and has eaten countless ducks. The best one is the Hongjiang Ziya duck at Hongjiang Qingma Restaurant, the second is Huangzhou boiled duck, and the third is the duck. Peking duck.Laolong also said: When traveling in Huangzhou, eating in three places is useless. The price at HSBC is cheap, the boiled duck in Huangzhou tastes good, and the fish in Sangcheng has an atmosphere.Lao Long also said: Since 1999, every time he comes to Huangzhou, he always finds an opportunity to eat Huangzhou boiled duck.

Next came the steak.It is not a steak of Western food, but a steak made of beef ribs, with the aroma of beef.I ate a piece, thickened with cornstarch, the meat was tender and delicious, but the bones were hard, and the dried red pepper was so hot that I was sweating. Each person ordered two bottles of Jinlongquan refreshing beer. With the refreshing beer, eating spicy Hunan-style dishes in a different place would be a special experience.