Roast duck has been recorded in "Shibaolu", which was the court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

Hanging roast duck and stewed roast duck are two schools of Beijing roast duck.

Hang roast duck:

This method will not make the duck lose water due to roasting, but also make the duck skin swell without softening. The skin of roast duck is very thin and brittle, which makes it the most delicious part of roast duck. The hanging furnace has a furnace hole and no furnace door, and uses jujube, pear and other fruit trees as fuel and open flame.

Fruit wood is smokeless when fired, with strong primer and long burning time. Roast duck is plump in appearance, purple in color, crisp in skin, tender in appearance and rich in fruit aroma, which makes it more delicious when tasted carefully.

Stewed roast duck:

It is characterized by "ducks can't see the open flame", which is composed of charcoal fire and fiery furnace wall in the furnace. Because dark fire is used, the technical requirements are high. The person in charge of the stove must know the temperature in the stove. If the temperature is too high, the duck will be cooked, and vice versa. The skin of braised roast duck is bright and crisp, the meat is white and tender, and it tastes delicious.

Extended data:

Three ways to eat:

The first way to eat Beijing roast duck: It is said that it is opened by ladies and gentlemen in the mansion gate. They don't eat onions or garlic, but they like to dip crispy duck skin in fine sugar. From then on, the waiter in Quanjude saw the female guests coming, and it was inevitable to follow the roast duck and serve a small dish of sugar.

The second way to eat Beijing roast duck: add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put a few slices of roast duck, put some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake. It is really delicious.

The third way to eat Beijing roast duck: garlic sweet noodle sauce and radish strips. Eating duck with lotus leaf cake was also a popular seasoning in early years. Garlic paste can relieve greasy taste. The sliced roast duck is dipped in garlic paste and sweet noodle sauce, which adds a touch of spice to the fresh flavor and makes the flavor more unique. Many customers especially like this condiment.

Baidu encyclopedia-Beijing roast duck