Lin Zhou didn't sell a hundred roast ducks again today.
I baked four batches.
In the afternoon, seeing that the weather was bad and it looked like it was going to rain, he packed up his stall early.
It didn't rain at the farm, but it rained in the city.
That's really something else.
This resulted in Ms. Wu's best friend not seeing the roast duck stall when she went to the entrance of the farm after get off work.
After sending the question to Ms. Wu, Ms. Wu told her to ask the staff at the farm.
If a roast duck stall is set up in front of someone's farm, the people at the farm should know something about it.
Then my best friend went to the farm to ask.
Fortunately, the workers inside really knew.
Before packing up his stall, Lin Zhou greeted the workers, because when he first set up his stall in the morning, the workers had said they wanted to buy roast duck after get off work and asked him to save a few for them.
The fourth batch of roast ducks was gone in no time, and Lin Zhou packed up and went home early.
"Master Lin decided to close up shop because of the bad weather."
The workers didn't know how to roast duck, but they figured it must be roasted over a fire. If it rained, they probably wouldn't be able to roast it, so closing up shop early wouldn't be a problem.
"I see. Will the roast duck still be available tomorrow?"
"Go ahead, Master Lin ordered a lot of ducks from us, and we haven't finished slaughtering them yet."
Upon receiving the news, her best friend made a wasted trip to send a message to Ms. Wu, and then drove back home.
Then, not long after, the tourists who had bought roast duck from the farmhouse yesterday came back but still couldn't buy it.
"They've closed up shop. I wonder if the farmhouses still have any. I remember the owner bought a lot of roast duck with us yesterday. I saw his limited-edition roast duck menu on his WeChat Moments. Shall we go check it out?"
"That makes sense, let's go!"
Having already come all this way, these tourists, remembering the delicious roast duck they had yesterday, didn't want to leave empty-handed.
So we went to Mr. Yang's farmhouse restaurant.
Upon arriving at the farmhouse, they saw a new signboard at the entrance, prominently displaying the roast duck they had eaten at the roast duck stall.
Mr. Yang printed out the photos and made them into a menu.
Besides roast duck, there are also duck carcass stewed with winter melon, steamed eggs with duck fat, and duck carcass porridge.
What a delicious farm-style feast made from the by-products of roast duck!
Unsurprisingly, several tourists were immediately drawn in.
"The owner really knows how to do business; he can make a lot of dishes from just one roast duck."
"Let's go, let's go! I can't wait any longer. Let's order a Peking duck, with steamed egg in duck fat, duck carcass stewed with winter melon, and duck carcass porridge. It's perfect with vegetables, soup, eggs, and staple food."
After hearing his description, the group indeed felt that the table was perfect.
I quickly walked into the farmhouse, showing no interest whatsoever in the scenery outside, the agricultural products, or the entertainment area, and went straight into the restaurant.
"Waiter, let's take our order!"
Several tourists ordered a roast duck feast without even glancing at the farmhouse's menu.
A serving of roast duck costs 288, duck carcass and winter melon soup costs 68, steamed egg with duck fat costs 28, and duck carcass porridge costs 48.
Seeing the price, the tourists felt it was a bit of a rip-off, but considering that the farmhouse was also a business, and that roast duck needed to be processed before it could be served, they didn't say anything.
As long as there's food, that's fine.
I wanted to eat roast duck, but the roast duck stall at the entrance of the farm was closed, so this was the only place I could get it.
In the kitchen, the chefs were already used to seeing yet another Peking duck feast.
They simply picked up a roast duck with their bare hands and reheated it.
By morning, the roast duck would definitely be cold.
The flavor of roast duck will definitely be greatly reduced when it gets cold, so it needs to be processed.
Heat sesame oil, place the roast duck on an iron pot, and pour the hot sesame oil little by little onto the deflated duck skin until it puffs up. That's it.
Then, slice by slice, skin and meat together, onto a plate and arrange them neatly.
That way, all the duck meat can be sliced out.
Served with spring pancakes, and scallions and cucumbers grown in the farmhouse's vegetable garden, it can also be associated with farmhouses.
The duck carcass is further processed and then used in dishes again.
Boil a clay pot of water, put in the disassembled duck carcass along with the duck fat that has dripped out, add a little Shaoxing wine, cover the pot, and boil over high heat until the soup turns milky white. Add the winter melon, and then simmer over low heat.
Once the winter melon is almost cooked, you can bring it to the stove and serve it over a low flame while it simmers.
The method for making duck bone congee is similar.
We had already cooked a pressure cooker full of duck carcasses, so now that a customer is ordering, we just scoop out a whole clay pot's worth, and that makes a clay pot duck carcass congee.
Steamed eggs need to be steamed fresh, just for about ten minutes. Add a little salt, nothing else. Sprinkle some chopped green onions before serving, and it's perfect.
Several tourists seemed quite satisfied with the dishes.
First, we ate roast duck, then the soup came, so we drank the soup, ate some steamed eggs, and finally finished with a bowl of duck bone porridge.
There were several dishes, and not a single one was left.
The aroma of roast duck, after being processed into a dish, is indescribably rich and permeates the entire farmhouse.
The food at the farmhouse restaurant was especially delicious during peak hours.
It felt as if I was surrounded by the aroma of roast duck.
Almost every table had roast duck, which shows how popular it is.
Unsuspecting tourists might assume that the delicious roast duck is a specialty of the farmhouse restaurant, only to find out when they ask at the bill that it wasn't roasted by the restaurant's chef, but rather bought by the owner from outside.
Mr. Yang was honest enough not to use Lin Zhou's roast duck to promote his farmhouse restaurant.
When customers ask, we recommend they buy it at the entrance of the farm.
The restaurant has a limited number of roast ducks, so there aren't enough to pack for customers to take away.
Mr. Yang is a shrewd businessman. He can serve a roast duck in the restaurant and then remake the duck carcass into a menu to sell for profit.
If the customer buys the whole thing and takes it away, we'll earn much less.
Several tourists who had just paid and were about to leave heard this and reminded them, "The roast duck stall is closing up shop, you can't buy any anymore."
When Mr. Yang heard that the roast duck stall at the farm was closing up shop, he was immediately glad that he had bought a lot.
Otherwise, there wouldn't be enough to sell.
Upon hearing this, the tourists who loved roast duck inquired about the exact location of the roast duck stall and left one after another.
"You can go earlier, the roast duck vendor sets up his stall in the morning."
Mr. Yang, the owner, happily greeted the tourists and encouraged them to come again next time.
He turned around and went back to the kitchen, asking the chef to save a roast duck for him to have for dinner.
He has to keep his business going, and he also has his own cravings; he can't neglect his own needs.
Isn't the point of making money to live a good life?
What's the point of having such delicious roast duck if the guests can enjoy it but he can't?
"I asked the owner and found out that the roast duck was bought at the entrance of Guangda Farm. I'll ask my husband to buy one tomorrow so we can eat our fill."
It's been two days!
Those in the kitchen, smelling the aroma of roast duck, could only eat scraps; the more they ate, the more they craved it, so they might as well not eat at all.
If you don't eat it, you won't know what it tastes like, and you won't crave it so much, constantly resisting the temptation of roast duck.
Those who know them will think they're at work, but those who don't might think they're on a diet.
Everyone wore two masks, afraid that the aroma of roast duck would tempt them to sneak a bite.
Continue read on readnovelmtl.com
