Chapter 458: Chapter 457: Let me give you a demonstration!
By this time, donations were already flooding in during the live stream, and Mi Xiu’s sister got even more hyped up, “Next, brush the duck once more with the sauce before roasting it at about 150degC on moderate heat for 2 hours. Take it out after 1 hour and brush it with sauce again, and that’s how it’s roasted. Once the duck is roasted, cut it into pieces, place them inside lotus leaf wraps, add sweet soybean paste and sliced green onions, roll it up and eat it, and that’s when it’s the most delicious!”
“Holy shit,” Hou Pinquan was stunned after Mi Xiu finished explaining, unable to stop exclaiming, “There’s so much to consider when eating roast duck? I’ll give it a try!”
He said this while picking up a piece of duck, then grabbed a small wrap, spread on sweet soybean paste and green onions, and then directly threw it into his mouth…
“Delicious! It’s still so delicious!” Hou Pinquan couldn’t stop exclaiming, “Wow, I’ve really learned something today, haha!”
Don’t say you know me!
Sun Jian Country, on the other hand, was all charm and possession–this girl is really something, how can I swindle her phone number later?
At this moment, the viewers in the live stream burst into laughter–
“Hahaha! As expected, it shocked him dumb!”
“Mi Xiu is just so badass, you can’t help but admire her!”
“That was so professional just now, let the love flow!”
“My goddess, wait until you finish talking later, I want to watch you eat roast duck, I’ve got my tissues and lotion all ready!”
“The basics are done,” Mi Xiu took a sip of water and then leaned back in her chair, her posture very attractive, looking like a little princess, “There are a few important steps left to add. The duck hangs from a fruit tree to roast, make a small hole in the duck, take out the innards, then pour water into the duck’s belly, then tie up the small hole and hang it over the fire to roast. Once the skin is roasted on the outside, the meat inside will be cooked as well. This method allows the duck to retain moisture during the roasting process and makes the skin puff up, becoming thin and crispy, leaving the entire duck crispy outside and tender inside, with a unique fruity wood fragrance.”
“You know all this!” Sun Jian Country’s eyes widened, “There’s a fruity wood fragrance, too?”
“Of course,” Mi Xiu said proudly, “I’m a great foodie, I understand everything. Alright, this live stream is just about done, next up, let’s get ready to eat!”
Oh, are we done broadcasting? Then let’s eat.
Wang Hao picked up his chopsticks ready to eat, but before he could start, he was taken aback.
“Wait a second, sister Mi Xiu,” Wang Hao put his chopsticks back and then glanced at his phone, afterward looking curiously at Mi Xiu. After a while, he cautiously asked, “Is today’s live stream… is it over now?!”
“Yeah,” Mi Xiu looked puzzled, “I’ve said all there is to say, what’s wrong?”
That’s it?! For a live stream, you’re not going to talk for a few hours, at the very least, it can’t end this soon, right?!
“You only streamed for a short while?!” Wang Hao said frantically, “You won’t have friends if you stream !”
Upon hearing Wang Hao’s words, Mi Xiu immediately asked in surprise, “If I don’t stream this way, then how should I stream?”
What the hell does this guy mean?
The viewers in the live room erupted instantly, and the comments began flooding the screen–
“What does this guy mean by this? Is he dissatisfied with our sister Mi Xiu’s live stream?”
“It seems like it. Let’s not leave yet, let’s see what this guy is up to!”
“This guy must be about to show off, brothers, let’s see what he’s going to do!”
“That’s right, that’s right, let’s wait and see!”
“Check it out, I’ll show you how it’s done!” Wang Hao obviously had a you-don’t-get-it vibe, “With live streaming, you can’t just talk about how delicious roast duck is and how to make it. How can you make that last a while? You need to start from far away! You need to ramble and talk about everything under the sun! barbecue, right? Barbecue, barbecue, these two, although they are often indistinguishable, we still should nitpick the words, right? First, let’s talk about ‘roast’. The character of ‘roast’ used in different contexts often changes its meaning. For instance, ‘red roasted’ and ‘white roasted’ are boiling, ‘char siu’ is roasting, ‘south roast’ is pan-frying, ‘pot roast’ is deep-frying. As for ‘roast’, it is a character that appeared later in history, presumably showing up in recent ancient times. For example, the 1838 ‘Luyuan Collection’ Volume Seventeen contains a savage entry: ‘A certain gentleman, who greatly enjoyed eating goose feet. The goose was placed on iron racks, roasted with a slow fire from below, the goose jumping and screaming incessantly until they marinated it with soy sauce and fine wine, after a short while the goose perished, leaving only skin and bones, the feet as large as a fan, with a taste beyond comparison.’
“If you push even further back, there was a notion of ‘roasting’ and ‘barbecuing’ together, like in the 1792 published ‘A List of Foods in the Garden — Duck Barbecue Section of the Bird Clan’: ‘Use a young duck on skewers to roast, Mr. Feng’s chef is the finest. And then there’s been a long stay in Nanjing, feasting lavishly. Exquisite delicacies give way to deer and rabbits, while the best from the sea are sturgeon and beluga. Roast duck is commonly presented, with roasted pig as gifts to envoys. Chickens tender as bamboo shoots in spring, fish longer than cream buns, and so on and so forth.’
“Having covered ‘roasting’ and ‘barbecuing’, let’s talk about roast duck. Speaking of the differences in roast duck from various places, one must discuss three regions. The first is Nanjing. The origin of Nanjing roast duck is not yet clearly documented, although some people cite the Ming Dynasty ‘Song’s Health Care Department’ and ‘Zhuo Zhongzhi’ as references, the former has a different technique than today, while the latter is all name and no substance, therefore it is disregarded. The technique of Nanjing roast duck can be confidently pinpointed to the ‘skewer roast method’, the steps divided into: washing, skewering, scalding the skin with sugar, air drying, and roasting. The eating methods are divided into banquets with one duck served three or four ways, being sliced skin, duck meat sauce stew, duck bones for soup, duck fat steamed with eggs, and the common way with sauce for two ways. Since it is one skewer, one roast, production is slow. Currently, the market is dominated by enclosed oven roasting and has added the inflation procedure, making production quick and ducks plump.”