Chapter 1913 Roast Goose

"...Shioyin seems to be important and the core of the entire system, but it is officials, not businessmen, who can fundamentally play a decisive role.

Only officials could fundamentally control the price of salt. Therefore, in the late Ming Dynasty, salt began to gradually become a tool for senior officials of the Ming Dynasty to make money.

In addition, after the Jiajing Dynasty, the so-called sprouts of capitalism had actually begun to appear, and domestic civilian business activities became more frequent.

Faced with the huge profits from selling salt, a large number of private salt began to appear. The old salt import system was no longer able to earn enough profits for the country.

Therefore, in the forty-fifth year of Wanli, the Ming Dynasty officially abolished the old salt introduction system.

The buds of capitalism were uprooted before they could grow. Since then, the sale of national salt has been handed over to some established large salt merchants.

At that time, these big salt merchants could be described as being as wealthy as the country, which is no exaggeration at all.

But similarly, behind these big salt merchants, there are often shadows of some official figures, and some are even relatives of the royal family.

The Lianghuai Salt Policy Program Law promulgated at the end of the Wanli Dynasty completely eliminated the newly emerging capitalist market.

At the same time, private financial activities and the establishment of capital markets also suffered a huge impact. In addition, less than thirty years later, the Ming Dynasty was completely destroyed. After the Qing Dynasty entered the customs, it adopted more stringent financial measures. Policies have basically eliminated the possibility of private financial innovation.

Therefore, Z nation’s private capital lost its first opportunity to rise.

Objectively speaking, the salt trading system produced in the middle and late Ming Dynasty played a great role in the development of the private financial industry at that time. If it can be persisted, it will only be a matter of time before a complete futures system appears.

So, from this perspective, are there any differences between salt merchants and current bookmakers who speculate in futures? And are they all taking advantage of others? "

Yang Cheng's long speech left Yang Yuanshan speechless. If according to Yang Cheng's philosophy, it is true that the current Wall Street is the source of all evil and should be completely banned. In fact, this is indeed the case.

But can the problem be eliminated?

Without the regulation of financial markets, enterprises will become stagnant water and become smelly over time. Can this water still be used?

If you think so,

It seems that selling arms is not a big deal.

When Liu Muqian saw that his old enemy was speechless, he couldn't help but laugh, "Young man, if you still argue with Xiao Cheng with your modest skills, are you feeling defeated?"

Yang Yuanshan glared at Liu Muqian fiercely, but did not refute. It seemed that he acquiesced.

Yang Sen also said at the right time, "Dad, don't worry about it. Children and grandchildren will have their own blessings. As long as Xiaocheng doesn't commit adultery, why can't he make money?"

Yang Yuanshan said angrily, "Okay, okay, stop talking, I'm old and useless, you can do whatever you want~"

Saying this means passing the test, Yang Cheng exhaled hard.

He stepped forward and helped Grandpa to the restaurant, "Let's go, let's eat first. If you have anything to say, we'll talk to you after you eat~"

“Yo~ Wang Kee’s roast goose~”

At the dining table, the servant was plating the roast goose bought by Yang Cheng. Liu Muqian saw the logo on the plastic bag at a glance.

"That's what I drove to Chinatown to buy~"

"Yes, Xiaocheng has a filial piety~"

"Hey~ I know you two are good at this."

"Speaking of which, I have eaten roast goose all my life. Although I can't eat a few pieces now, I never get tired of it~" Liu Muqian couldn't hold back, and directly picked up a piece with his chopsticks and put it in his mouth.

Yang Yuanshan retorted rudely, "You're such a cunning old boy, you took the opportunity to eat the best part~"

Yang Cheng smiled. The place where grandpa just pinched was the 'food pouch', which is the place where the neck and the body are connected. It looked like he could eat it. The meat in the food pouch was tender and smooth, with a little bit of bone in it, and it tasted delicious. Soft, with the crispy and fragrant roasted goose skin, the taste is first-class.

Liu Muqian didn't care, "Who told you that you can't move as fast as me, so you can't eat even if you want to~"

However, Liu Muqian frowned as he ate, "This Wangji goose is getting worse and worse, don't buy it in the future~"

When it comes to eating duck, Yang Yuanshan is an expert, but when it comes to eating goose, Yang Yuanshan really doesn't dare to show off in front of Liu Muqian.

The two often argue about who is more delicious, duck or goose.

"Roast duck in the north, roast goose in the south" - this is a saying that has been circulating in the food industry for a long time. It means that among the delicacies of the north and the south, roast duck and roast goose best represent the taste memory of the locals. They stand side by side like the "Beiqiao Peak" in the martial arts. , Nan Murong".

Although the cooking methods of roast goose and roast duck are similar, the cultural background behind them is completely different.

Roast duck restaurants in the capital generally pay great attention to ostentation. Whether it is the now popular "Bianbi Fang", the time-honored "Quanjude", or the luxury representative "Dadong", even the most civilian of them, the restaurant decoration is extremely particular. , the attitude of the waiters when serving food is very rigorous, and it represents the pomp of the imperial capital.

And a set of roast duck was served, from the lotus leaf pancake to the sliced ​​duck, all the details were done well.

But Cantonese-style roast goose is a thoroughly common delicacy. You will always see food stalls and barbecue restaurants in the streets and alleys. There must be roast goose hanging in the window. Pack it in a lunch box, and it will add a delicious taste to the dinner at home. Of course , if you compare the price of roast goose in Xiangjiang, one goose can buy two roast ducks.

In the eyes of GD people, if a guest comes to your home, going to a roasted meat stall to cut an extra piece of roast goose is a way of hospitality. However, few people in the capital go back to a roast duck restaurant to buy a roast duck and take it home to entertain the guests.

Maybe the reason is that the roast duck doesn’t taste good when it’s cold?

To be fair, if there are no other auxiliary ingredients and meat is eaten alone, in Yang Cheng's opinion, roast goose is slightly better.

No matter how well-cooked the roast duck is, if it lacks lotus leaf pancakes and many condiments, it will be difficult to eat more than one piece of "fresh and tender". And because of hundreds of years of history and God's addition, the roast duck will naturally be delicious. It has a style that is unmatched by roast goose.

Roasted goose is different. You don’t need to eat roasted goose with shredded green onions or lotus leaf pancakes. At most, you can dip it in some special sauce. But it’s okay to eat it alone. When you take a bite, the goose skin is crispy and delicious, and the aroma is overflowing; when you bite it a little, the goose The oil immediately flows into the teeth and cheeks, caressing every taste bud with warmth; after chewing carefully, the goose meat is delicate and plump, with a long-lasting taste.

In short, roast goose should have crispy skin and smooth meat. If you can't do these two things, then don't open a roast goose restaurant.

Of course, this is just one of them. Cantonese-style roast goose is generally divided into two schools. One is the crispy roast goose just mentioned. During the marinating process, dry spices are used as the marinade in the roast goose chamber. The secret sauce is then poured over the goose meat, focusing on "crispy skin, elastic meat, and fragrant oil".

I often watch TVB's Hong Kong dramas, and the familiar Sham Tseng Roast Goose belongs to this faction. This faction of roast goose is equivalent to the orthodox Shaolin martial arts in ancient martial arts, and it almost dominates the taste buds of GD people.

Yu Kee Roasted Goose Restaurant, the leader in Sham Tseng Roast Goose, uses traditional charcoal-roasted goose, coupled with new Western technology. The black brown goose is soaked in salt water to allow the flavor of the spices to penetrate deep into the skin, and it will still remain after roasting. Keep that faint aroma, let the color and fragrance form multiple layers, and leave a fragrant mouthfeel.

When Yang Cheng was in Xiangjiang, he often begged the housekeeper and servants at his grandpa’s house to help him buy Yu Kee’s roasted goose.

The other is crispy roast goose, which is marinated in a moist sauce. After the roast goose is cooked, the gravy and goose fat are poured over the goose meat, and it is served with plum sauce to relieve the greasiness. The representative of this genre is Yung Kee. Although it claims to be the first, the crispy roast goose actually originated from the classic recipe in the north. However, it is now rarely seen on the market and is almost unavailable in other places. If you want to eat it, you can only go to Xiangjiang.

Before Yung Kee, most of the roast goose restaurants in Xiangjiang followed the Cantonese style of crispy roast goose, but Yung Kee was unique in its specialty of crispy roast goose.

Roasted goose in crispy skin, the skin and meat are mixed together, adsorbing all the soup and goose fat, plus a thin layer of goose fat in the middle, the texture is very wonderful, the best crispy skin Roast goose is fresh but not salty, crispy but not rotten, moderately fat and thin, with rich goose juice, and served with some plum sauce, which will definitely whet your appetite and leave a fragrant taste in your mouth and teeth.

Whether it is crispy roast goose or crispy roast goose, the essence of a roast goose lies in the goose fat.

The melting point of goose fat is only around 16°C, and it slides at any time. It is the least burdensome oil product among animal fats and oils, and is comparable to olive oil in French cuisine.

Therefore, it is not easy to roast goose skin until it is oily and crispy. However, after roasting, the goose oil penetrates into the goose skin and penetrates into the goose meat, making the goose meat delicate and tender. It is not as easy to dry out as duck meat, and Goose skin has a healthy and sweet aroma.

Although GD people traditionally say that the 'left side' is the most delicious, in fact, Dr. Tan feels that the side of the belly near the abdomen also has a unique flavor because when the goose is hung up for barbecue, all the seasonings are concentrated there. place, making the skin and meat more delicious.

Traditional roast goose pays attention to "thin meat, crispy skin, fragrant bones and rich sauce". However, with the development of the times, people's tastes have become increasingly sophisticated. In order to achieve the ultimate in these four aspects, generations of chefs have not stuck to the original " "Lychee charcoal grilled black mane goose", but constantly adopt new methods to pursue a better taste.

For example, the Datouhua roast goose, which has been featured in Yangma’s food documentary, uses Kaiping Magang geese that are 90 to 100 days old for a long time. This goose is raised naturally and is not artificially fattened. The goose body has crisp bones and smooth meat, and uses "grouper branches". "Charcoal grilling is carried out because the charcoal is solid, smokeless and has a plant aroma, which can ensure the original flavor of the roasted goose. In the air-drying process, a high-power blower is used to make the goose skin extremely crispy.

Yang Cheng has eaten it once. At first it looked fat, but when you eat it it's particularly delicious, and it's worth eating. However, he is definitely obsessed with the taste. After eating so much, he still thinks the crispy one is the best.

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