Beijing Roast Duck, as its name implies, is the local snacks of Beijing. And it's a famous dish with a high reputation!

Beijing roast duck tastes mellow, fat but not greasy. The fat duck meat has a faint oily smell, with crispy and delicious peanuts and a bowl of green coriander with red sauce ... Seeing that delicious and shiny face really makes people salivate, and I can't wait to swallow the whole duck in one gulp!

The production process of Beijing roast duck is very simple, and high-quality Beijing roast duck is selected. First of all, make a small hole in the duck, take out the internal organs, add boiling water to the duck's belly, and then hang the duck in the oven, so that the water of the duck will not be lost and the duck will not be soft, killing two birds with one stone!

After a while, take the duck out. I saw that the freshly baked duck was still steaming, and it was tender and fruity. Only by this roasting method can it be the authentic Beijing roast duck.

When eating Beijing roast duck, I like to add a little sweet noodle sauce, put it on the lotus leaf cake, add a few slices of duck meat, add some shredded radish and onion strips, roll up the cake, put it in my mouth and take a bite. It's memorable! The smell of radish and onion sublimated the taste of roast duck. I ate and said, "delicious, delicious!" " "

Beijing roast duck is not only bright in color, but also delicious, and it is worthy of being a world-renowned delicacy. (article