Hankou Tongyi Street was once a Feng Shui treasure land with every inch of land, but in the early Qing Dynasty, rivers and ditches were crisscrossed. At that time, Hankou had not yet built a city wall. The area of Tongyi Street was the end of the long dike that year. "When the water rises in spring and summer, small boats can be feasible, and there is a dock for mooring."
After the city wall was built in 1864, the riverbed gradually dried up, and the long dike gradually began to have roads, and the same is true for the area at the tail dike. People build earthen houses here to live in and form street markets. Due to the complex terrain, the streets and alleys are twisted and long and curved. Before 1928, people called this place "Hanbian Street".
Just around that year, the Hankou Municipal Government of the Republic of China successively built Minsheng Road, , Minzu Road, Minquan Road and Sanmin Road. As the country was roughly unified, Banbian Street was connected with Tuyu Street and Gangbian Street and named it Uni-Pinyi Street. The streets of Tongyi Street are not wide, less than ten meters long, but they are often stuffed because they are in the bustling downtown area. The houses are dense and the population is large. The hawking sounds are coming one after another, and bicycles, chariots and trolleys are flowing endlessly. In the past, this was the cultural book market, the black market silver dollar market and the hat fan market.
At the end of the Qing Dynasty and the beginning of the Republic of China, there was a Shangchun Mountain in Hankou. At first, a "Changchunzhai" duck restaurant was established in Xiaojiangjiayuankou, Tongyi Street. It is quite famous in the industry. After the victory of the Anti-Japanese War, it moved to the streets of Tongyi Street and expanded its operations.
Shang Chunshan has been an apprentice in a duck restaurant since he was a child. He mastered the technology of making duck dishes such as slaughtering, scalding, roasting, stewing, braising, and roasting. He has become a famous teacher in the duck industry and is known as "old duck". Roasted duck emphasizes fat duck, tender meat and thin skin. Ordinary ducks must be specially made to make roast duck. This specially made duck is called "super duck". This is the only raw duck. Ducks usually don’t like to eat after they grow to more than 30 days. They must be manually filled to make them gain weight until their weight meets the standard and becomes a delicacy after baking.
The characteristics of cramming duck are that the duck is beautiful and generous, with plump muscles, wide and long back, large and protruding eyes. This kind of duck has short filling time, fast fat and thinness, thin skin, large dried chicken, red and white, and the meat is tender and plump. In particular, "Jianhua" is the most ideal material for roast duck.
Although restaurants such as Hankou Laohuibinlou have sold roast duck, they have not mastered the "duck cramming" technology. Several large restaurants in Hankou, such as Dehua, Hongbin, Dahong, Qunyan, etc., are all supplied by Changchunzhai Duck Restaurant.
The practice of "cramming" was secret in the past. Although it did not reach the point of "transmitting sons but not daughters", it was not easily passed on to outsiders. Shang Chunshan can feed a duck weighing two or three kilograms into a "smashing duck" weighing five or six kilograms, and meet the requirements of fat, tender and thin skin. It is the best raw material for making roast duck.
Master Shang also went to the kitchen, first dividing a small hole outside the bottom of the duck's wings, taking out the intestines, washing them, and applying the duck cavity evenly with ingredients. Then use an inch long wooden strip to insert it into the duck cavity, block it across the two wing bones, insert a tube on the duck's head, and blow the air to make the duck expand omnidirectionally. Spray the duck's skin with boiling water to the raised and convex points, boil the ingredients to drip the duck's skin, evenly apply the duck's skin and hang it in the wind to dry. Use a fork to hold the duck and put it on the stove to burn. It must be rotated repeatedly and oiled several times, until the skin is crisp and golden red. After the duck is roasted, the skin must be "sliced" (sliced). This is another special technology. The duck skin must be "sliced" into each piece of shaped like lilac leaf . Each piece has belt meat on it. After covering it all over the plate, the bay red duck skin is shining, and naturally its fragrance comes to your nose. The ducks should be "sliced" while they are hot, and they will be untidy when they are cold. Master Shang Chunshan is skilled and can "slice" a duck in 6 minutes, and slice it into about 100 to 120 pieces. When duck head is delivered to the table, I tell everyone that the duck slices are gone. There are also two lean meats served on the table at the same time as the duck head, called "duck tenderloin", which is the tenderest and most delicious part of the duck meat.
usually eat roast duck instead of eating duck skin or duck meat directly, but roll it in lotus leaf cake and eat it.The lotus leaf cake is shaped like a lotus leaf flour skin, spread it, spread it with sweet noodles sauce , add the chopped green onion slices, and roll it with the duck slices on the plate, so that it tastes good.
There is a famous dish in the duck restaurant called "one duck and four eat": duck meat is made into fried duck shreds; duck skin bag pancake , green onion dipped in sweet sauce ; duck bones are made into duck soup; duck liver, intestine, wings, feet and other ingredients are added with marinade to make fried duck mixed with fried duck. It is a good dish for wine customers to accompany wine for a moment. The famous Peking Opera actors Goldman Sachs Lin , Gao Shaoying and others are even regular customers of this store.
Unfortunately, after the founding of the People's Republic of China, this duck restaurant was closed. However, this set of roast duck methods and the emphasis on eating ducks was inherited and carried forward by the " Donglaishun " Halal Hall at the entrance of Xianle Lane of Tongyi Street.
