Beijing roast duck has conquered the foodies all over the world because of its bright color, tender meat, pure and thick taste, and fat but not greasy. There is no food that can represent Beijing better than Beijing roast duck.

travelers who travel to Beijing will also go to the time-honored brand to taste authentic Beijing roast duck, but this is only the choice of some people. After all, a roast duck in the time-honored brand is several hundred times bigger, and it is still quite painful for ordinary wage earners to eat it once, so the affordable roast duck in street shops has become the choice of many people, and dozens of pieces are enough to satisfy their cravings.

So what's the difference between the roast duck in a street shop and the roast duck in a high-end restaurant?

the first is the difference in ingredients.

The price of roast duck in street shops is generally around 21-51 yuan. The ducks used in street shops mainly come from two sources. First, the frozen duck meat in China's major state-owned war preparation warehouses mainly comes from various state-owned farms in China in the last century. The duck meat is even older than the buyer's age, and its taste is poor, but its price advantage is obvious.

Secondly, the British Cherry Valley Duck introduced in recent years, which has less fat and more lean meat, is also called thin duck. The feeding cycle is generally 31-32 days, which can meet the trend of fast food consumption, which is also the duck meat used more in street shops.

The duck used in the high-grade roast duck restaurant is Beijing stuffed duck, which is the only authentic raw material. It is fed with distiller's grains and other fattening feed, and adopts a special pedal filling machine, which is characterized by large size, thick subcutaneous fat and tender meat, so the price is on the high side.

The duck after unhairing, eviscerating and eviscerating is called white striped duck. The market price of ordinary point is about one in 51 yuan, and the price of the best duck farm is about 61-111 yuan.

The ducks sent in Nanjing are lake ducks in the south. They are small and rich in oil, and the ducks have a full taste. Lingnan school generally adopts Guangdong rice duck, which is big and thick, with crisp skin but coarse taste.

the second is the difference of cooking techniques.

Street shops generally adopt the converter method, and use electric heating wires to make roast duck. There are only three steps: coating, roasting and slicing. The roast duck in the high-grade roast duck restaurant must be blown, drenched, dried, roasted and sliced before serving, and the skin and meat of the roast duck can be fully separated by pumping air under the skin, so that the roast duck can be crispy and tender, and has a unique taste.

Then, fill the stuffing and seal the opening, and then put the duck in the water to "iron the skin" to make the duck skin more compact. After that, it needs to be inflated again to make the whole duck fuller, then it can be dried with sugar and baked in the oven.

High-grade roast duck restaurants generally use brick stewing ovens, using fruit trees or pine charcoal as fuel, with thick walls, suitable temperature and uniform roasting.

The oldest school is Nanjing School, which is baked in a stewing oven. The fuel is wheat straw and corn stalks or charcoal pots. Lingnan school uses carbon fire open hearth method, and the fuel is charcoal or anthracite, also known as barbecued pork method.

the third is the difference in taste.

The problem with roast duck in street shops is that there is a layer of white fat between the skin and the meat, which affects the taste and is unhealthy. Duck meat is inevitably a little firewood. And street shops will pickle ducks with all kinds of heavy spices before baking.

Therefore, the roasted duck meat is salty and can be used as wine. The sauce provided by the store is not quite like the authentic sweet noodle sauce, which is thin, not too salty and not delicious.

High-end roast duck restaurants will properly crisp the skin. There is no layer of white fat under the duck's skin, and the taste is relatively light. The duck is roasted raw, and the empty mouth has no salty taste at all. The salty taste depends on sweet noodle sauce, which is more greasy than that on the street.

It is said that the roast duck on the street is salty because it can't get rid of the smell of duck without seasoning, and only the duck that doesn't smell fishy can be lightly roasted.

As far as eating is concerned, the knives of roast duck in street shops are random, and the size of the pieces is random. Generally, they are cut by greasy uncles or obese aunts, then wrapped in paper, carried home by themselves, placed on the plate, served with rice, cold dishes, drinks and other things, and grabbed and chewed with their hands.

unless the roast duck in the street roast duck restaurant is eaten at that time, it should be put in a lunch box to suffocate, which loses the taste of crispy skin and tender meat.

The knives in high-end roast duck restaurants are exquisite, and the blocks are regular in size. Generally, they are cut face to face by a clean chef wearing a chef's hat, and the dishes are set by a waiter with correct facial features and exquisite makeup. Sweet noodle sauce, white sugar noodle cake, cucumber and shredded onion are placed neatly. When eating, first pick up the dipping sauce with chopsticks and then wrap it in the cake.

You don't need to touch the duck meat with your hands during the whole process, which keeps your hands clean. The roast duck in the high-grade roast duck restaurant will take no more than 1.5 minutes to get into the mouth. Almost all the dishes are served with a thin layer of skin, but the luster is full enough to make people feel appetizing. Eating duck skin alone can be said to be instant in the mouth, and the fresh fragrance of the ingredients itself lingers between the lips and teeth for a long time, and dipping in the sauce is even more appropriate.

In order to enjoy better service, it is an option for tourists to rush to punch in their cards, but people living in Beijing have another choice. They will seriously take their relatives and friends visiting Beijing to the best roast duck restaurant in their hearts.

If you are entertaining foreign friends, Jingyatang is the perfect place. By participating in the activity of "Lohas Experience Officer" of Tencent Life, we explored the Jingyatang of Beijing Yushe Hotel, a member hotel of Pufuteng Hotel and Resort. The world view of roast duck in this store is to make the duck skin crisper and remove the fat from the duck as much as possible, giving people a refined and pleasant experience.

In the 2119 Michelin Guide, we also won a Michelin star, so that people can enjoy the delicious roast duck and eat healthier. Its Christmas roast duck is a blend of Chinese and western, bringing forth the old and bringing forth the new, updating the dipping sauce on the original plump and juicy roast duck, adding cranberry jam, which is common in western dishes, and uniquely matching cantaloupe strips and plum strips in the ingredients, bringing delicious sublimation.

All the above are the differences between street roast duck and high-grade roast duck, but the difference in taste of "food" is difficult to quantify and determine after satisfying the needs of satiety and health. It is meaningless to judge whether it is worth it or not, and it depends entirely on personal experience.

Food can not only meet the physiological needs, but also meet the spiritual level. Enjoying high-grade food is similar to entertainment consumption. Whether consumption is worthwhile depends on whether the individual's heart is satisfied.

Just like He Han in "My First Half Life" is very particular about ingredients. In order to eat the most delicious and tender sashimi, he specially asked someone to fly it from Japan, but Luo Zijun was scornful. This is completely different from his personal pursuit.

If you don't pay attention to the pursuit of high-end food, you can eat your own food. There is no need to despise others with this view. Everyone pursues different things, as the saying goes, different roads lead to different goals. Street roast duck shops only satisfy the appetite of the public, and delicious food is not expensive, which is the most real and basic demand. Shopkeepers look for raw materials and ingredients according to this pricing, and there is a "low-end meat duck". But not everyone wants to eat in a small shop. A group of high-end customers want to have a better dining experience, so they will choose to eat roast duck in a magnificent hotel.

They are very picky about food. The chefs have to rack their brains to come up with the best plan from the types of ducks, the breeding methods of ducks, when the ducks are slaughtered and released, when they are prepared, how to mix dip dishes and how to eat them in the end. This is stress.

Food is the most important thing for the people, and this is the truth in catering all over the world. Different people have different needs, so there are taverns and restaurants, rich dishes and exquisite Michelin!