Donghe Roast Duck Restaurant Ordering Tel: 0312-6588866.

Address : Donghe Village, Xinxing Town, Li County, Baoding City, Hebei Province, China, Donghe Roast Duck Restaurant was established in 2005-12-01, the operator is Li Wenli, belongs to the industry of the catering industry, the scope of business includes: roast duck, stir-fried dishes, tobacco and alcohol, food and beverage, catering services, domestic Conference services (except bathing and lodging).

Roasted duck has a long history, originating in Jiankang, China during the North and South Dynasties, when "food treasure record" has been recorded in the roast duck. During the Northern Song Dynasty, roast duck, also known as roast duck and roast duck, was already a famous dish in Bianjing restaurants and marketplaces. After Zhu Yuanzhang built the capital of Yingtian (Nanjing), the imperial kitchen of the Ming Palace took the plump and succulent lake duck of Nanjing to make dishes. In order to increase the flavor of the duck dishes, the chef used charcoal baking, dishes after the duck taste crispy, fat and not greasy, praised by the people, that is, the court named "Nanjing roast duck".

Roasted duck season:

Roasted duck must be eaten in the right season, the season is not good will affect the taste. Tastemakers advocate in winter, spring and fall to eat roast duck its taste best. The reason is that the winter and spring seasons of the Peking duck, the meat is fat and tender.

Autumn sky high, temperature and humidity are particularly suitable for the production of roast duck, and at this time the duck is also relatively fat. In summer, the climate is hot and the air humidity is high. At this time, the Peking duck meat is less fat and thin, the quality is poorer, and the skin of the duck is easy to be burgundy (i.e., not crispy) after roasting, so the taste is relatively poor.