the origin of China roast duck, according to the China Cooking Ceremony, originated from the court of the Tang Dynasty. However, its origin is unclear, and it is difficult to determine the evidence. And there is a conclusive record, which is actually seen in the late Qing Dynasty. In the 6th year of Qing Xianfeng (1856), Yiliang was a soldier. Cen Yuying, who rose from Yiliang to Yunnan-Guizhou Governor, made an alliance with Yang Fuzhang, Cai Biao, He Xiulin and others in the "Shunhelou" hotel opened by Cao Shi, the north corridor under Huaqiao County, and drank raw chicken blood wine.
Cen Yuying, who loves delicious food, suddenly had a whimsy and asked the shopkeeper Jian Cao to try to burn the whole duck with chestnut charcoal fire. Delicious and fragrant, eat a lot. This method of roasting ducks with open fire was invented in Yiliang. Later, Cen Yuying and others became the government officials of the Qing court, with He Xiulin and Cai Biao as the military gate, and Chen Mingyu, a city scholar, took charge of Yunnan Wuhua Academy. Every time these people return to Yiliang, they will go to the "Shunhelou" to eat Cao's roast duck.
When interest increased, Cen Yuying recalled, "I came up with this taste." Chen Mingyu said, "Let's call it' Kung Pao Roasted Duck'." "Gong Bao" is an elegant name for the governor's office. Cen was an official at that time, so Chen Mingyu said something. It is also Cen Yuying's idea to put chopped dried chili pepper into the pot before putting other meat dishes in the dishes with Yunnan flavor today, such as "Kung Pao Chicken" and "Kung Pao Cabbage".
Therefore, the exact names of the dishes should be "kung pao chicken" and "Kung Pao Cabbage". Immediately, Chen Mingyu wrote a book and gave it to Cao's "Shunhe Building": "Delicious food can attract guests from all over the world, and the fragrance leads to the fairy in the cave", which is dedicated to praising this "Kung Pao Roasted Duck". This couplet has been quoted by the catering industry in other places, but I gradually forget that it was written by Chen Mingyu, and I don't know that it was specially written for "Kung Pao Roast Duck". Cao Shi roast duck with open fire, until Liu Wen, a dog street person, came back from Beijing to learn the method of stewing in a dark fire and spread it in Yiliang, and Cao's barbecue was also improved.
According to legend, during the Hongwu period of the Ming Dynasty, Zhu Yuanzhang named Fu Youde from Yingchuan as the leader of the expedition to the south, led thousands of troops to Yunnan, and at the same time brought his own chef. The famous roast duck in Nanjing was under the master "Li Roasted Duck" Li Haishan. Later, when Yunnan was unified, Ying Guogong, who returned to the south to be sealed, was only given a white silk by Zhu Yuanzhang and hanged himself.
Hearing the news, Li Roasted Duck dared not go back to Nanjing, so he started roast duck business in Dog Street in Yiliang and Li Maoying in Penglai Township in Yiliang, opened a Dianyi Roasted Duck Store and married a girl named Mao. Today, "Li Roasted Duck" is the 28th generation. In addition to being roasted and sold now, Yiliang Roasted Duck has also set up a food factory with soft packaging. All the raw materials are tender and strong ducks within 41 days, and the "Dianyi" brand soft packaging Yiliang Roasted Duck is produced with the secret recipe from the ancestors.
Soft-packed roast duck is not only fat but not rotten, with pure flavor, but also can be eaten immediately when it is carried on the same day, without preservatives. Besides, more than ten "Dianyi" brand series products such as roast duck, roast duck feet and roast duck wings have been created, which are available in major shopping malls in Kunming.