The Origin of Roast Duck Throughout the cooking history of China, famous dishes are gathered under every cooking process, such as steaming, boiling, frying, frying and so on. Only a few delicacies are baked. Beijing Roast Duck in China is not only a roast duck, but also famous all over the world.
In contrast, Europeans are good at barbecue and invented roast goose very early. American Indians domesticated turkeys a long time ago, and the technology of roasting geese also spread to the United States, becoming a big dish for Thanksgiving. The roasting method of modern Beijing roast duck in China is basically the same as that of European roast goose and American roast turkey. Roast the roast duck in a brick oven first, then put the poultry in, and cook mainly by the heat stored in the oven. Later, the roast duck was added with charcoal fire
China has domesticated ducks for at least 2,000 years. It is said that domestic ducks are the "emus" that flock to it. The word "duck" consists of "one" and "bird"; The first bird is the first bird. I think the duck was regarded as the first bird at that time, perhaps not because of its beautiful appearance, but because it was the first edible bird at that time. There are many ducks in China, which have been roasted for a long time.
Some people regard "roast duck" recorded in "Zhen Zhen Ji" in the Southern and Northern Dynasties more than 0/000 years ago as the ancestor of roast duck, because the proposition of "roast" means "roast". Later, there was also a record of "roast duck" in the "Ruling and Opposition" of the Tang Dynasty, so there was also a saying that roast duck originated from the court of the Tang Dynasty. But as far as baking technology is concerned, roast duck is far from modern roast duck. Most of the old masters in Beijing roast duck industry believe that modern Beijing roast duck began with "Jinling sliced roast duck" more than 300 years ago, and spread from Nanjing to Beijing and from folk to court.
In a word, roast duck has a long history in China, but the modern roast duck probably originated in the Yuan and Ming Dynasties, and it may also be related to the roast goose in Europe.
Roast duck has many names. This dish at the Manchu-Han banquet in the Qing Dynasty was called "Duck with Oil", and it was not named Beijing Roast Duck until the 1930s.
Beijing roast duck is deeply loved by the nobles in China. It has been popular among the people for hundreds of years and has the reputation of "national cuisine". Its charm stems from the excellent duck species and exquisite and complicated baking technology of "Beijing Duck". Nowadays, hamburgers and pizzas are all over China, but the roast goose in Europe and the roast turkey in the United States are rare. On the contrary, Beijing roast duck is well-known overseas and has a certain market in Europe and America. This is not because there is a shortage of geese and turkeys in China, but the roast duck belongs to the same species as the roasted goose and turkey, but its quality is superior to them. Even the Bush family in the United States, because Bush Sr. is the ambassador to Beijing, the whole family still loves to eat roast duck.
The medicinal properties of roast duck are integrated with the items about ducks such as Yinshan Zhengzheng, Compendium of Materia Medica, Leigong Processing and Roche Medical Association. Duck meat is sweet, cold and nontoxic, and enters the spleen, stomach, lung and kidney meridians. It has the effects of nourishing the yin of the five internal organs, clearing away the heat of deficiency and fatigue, enriching blood and promoting diuresis, nourishing the stomach and promoting fluid production, and relieving cough and spasm; It is especially suitable for patients with pulmonary tuberculosis, bone steaming, dry stool, edema, night sweat, dry throat, thirst, physical weakness and low fever. Eat duck to keep warm.
The protein content of nutritious roast duck in duck meat is much higher than that of domestic animals, with high B vitamins and vitamin E, much less saturated fatty acids harmful to health, lower cholesterol than ordinary fish meat, and contains many trace elements necessary for human body. Eating duck meat often has a protective effect on patients with heart disease, and at the same time has a strong anti-beriberi, neuritis, various inflammations and anti-aging effects, especially for people in growth period, pregnancy and lactation period.
The noble quality of roast duck Beijing roast duck has the reputation of "national cuisine", and its noble quality is characterized by rich family background, exquisite craftsmanship, elegant appearance, luxurious color, calm aroma and elegant taste. In the world of famous dishes and delicacies, roast duck is sincere, broad, modest, quiet, neither supercilious nor supercilious, and has the demeanor of benevolent and respectful. Although the roast duck is high above, it is not arrogant; Although they are not United with each other, they can enjoy life with everyone.
The change of roast duck 1. Changes of primitive roast duck and modern roast duck
Baking directly on charcoal fire and open flame is the earliest cooking operation of human beings, with a history of at least one million years. Later, there were stone tools, pottery, bronze ware, iron ware and other utensils, which enriched human cooking methods. However, the original baking method has not been eliminated, but continues as a cooking method with the least dependence on utensils and unique effects. When people's diet develops from satisfying hunger to enjoying delicious food, the unique taste of baked food becomes particularly important and irreplaceable.
Second, the changes of stewed roast duck and hanging roast duck
Modern Beijing roast duck was first roasted in a stew pot. The old Beijing stew roast duck restaurant was founded in 14 16 (Ming Yongle 14). Around the middle of19th century, hanging-furnace roast duck was born. Since then, roast duck has been divided into "stew" and "hang" factions.
The duck stove for stewing roast duck has an oven door. First, heat the oven with straw, and put out the fire after reaching a certain temperature. Then put the duck into the oven, without opening the oven door in the middle, put it into the oven once, and cook the duck by the heat of the oven wall. The door of the duck stove for hanging roast duck is inconvenient. Use the fruit tree to heat the wall first, and then hang the duck into the oven. Use the heat of the furnace wall and the heat of the fruit wood charcoal fire to barbecue, and regularly change the position of the duck with a pole while roasting, so that the duck is evenly heated.
Stewed roast duck has low firepower, high air humidity and low fuel consumption. Roast duck breast is as loud as steamed bread, and duck meat will have a little smell of fuel ash. The humidity in the roast duck furnace is low, the duck is evenly heated, the firepower is strong, the subcutaneous fat is lost, the duck skin feels tender and smooth, and there is no gray smell.
The appearance of hanging roast duck is another epoch-making change on the basis of stewed roast duck. Practice has proved that this reform is very successful and has been widely recognized. Most of the roast ducks we eat today are hanging roast ducks.
What's the difference between stewed roast duck and hanging roast duck? Stewed roast duck is to heat the oven with straw and then put the duck into the oven, without opening the oven door in the middle, and cook it by the heat of the oven wall. It is not easy to hang the duck door of the roast duck, so it is baked by the heat of the furnace wall and the fruit wood charcoal fire. When roasting, change the position of the duck regularly with a pole to make the duck evenly heated.
Stewed roast duck has low firepower, high air humidity and low fuel consumption. The breast of roast duck is as fragrant as steamed bread, and the duck meat will taste like fuel ash. The humidity in the oven is low, the firepower is strong, the duck is heated evenly, and the subcutaneous fat is lost a lot. The duck skin tastes better and has no gray smell. Duck king Roast Duck is a new roast duck which is improved and innovated on the basis of hanging furnace.
What are the basic characteristics of modern roast duck baking technology? Most of the original barbecues are "barbecued" on open flames and charcoal fires, while modern roast ducks are mainly cooked by the heat stored in the oven. The modern baking technology of westerners is very similar to that of roast duck, so duck king roast duck has also adapted to the tastes of Europeans and Americans, which is one of the reasons why Beijing roast duck enjoys a world-famous reputation.
What are the nutritional characteristics of duck meat? The protein content of roast duck is about 16 ~ 25%, which is much higher than that of livestock meat. Roast duck contains almost all amino acids needed by human body; Duck meat contains much less saturated fatty acids that cause atherosclerosis than pork, beef and mutton. Cholesterol content is lower than that of ordinary fish; Duck meat contains more B vitamins and vitamin E.100g edible duck meat contains about110mg of B water-soluble vitamins, of which 4.7mg is nicotinic acid, followed by riboflavin and thiamine. Containing E90-400 micrograms of vitamin E, roast duck not only has protective effect on patients with heart diseases such as myocardial infarction, but also has anti-aging effect.
Roast duck and Beijing roast duck are famous court dishes. This dish was called hanging duck at Manchu-Han banquet in Qing Dynasty. The imperial dining hall of the Qing Palace has a special Baoha Bureau for the queen to cook pigs and ducks. Historical records: Emperor Kangxi, the head of the Russian mission in Zeng Zeng, hung a duck stove; In thirteen days, Emperor Qianlong ate ducks hanging in the furnace eight times. During the nine days from 17 to 25 in the first month of a certain year, ducks were actually hung in the oven every day in Gan Long's diet.
Why do you say roast duck is a palace dish? Roast duck originated from the folk, but it soon got the favor of the court and became more and more perfect in the court. In royal archives in the Qing Dynasty, there were many records that the emperor liked to eat roast duck, and there was a special "Baoha Bureau" to make roast duck and roast suckling pig. Roast duck, in particular, is difficult to be included in other cuisines, but it is most suitable to be included in court dishes.
Why does roast duck have the reputation of "national cuisine"? Roast duck and Maotai are called national dishes and national wine respectively, mainly because they were first popularized in New China when receiving foreign guests, which makes roast duck the most internationally famous dish in China. In addition, Beijing Roast Duck was listed as the first famous dish in 1957 The Complete Collection of Famous Japanese Cuisine compiled by famous Japanese chefs and 1982 The Collection of Famous Japanese Cuisine jointly published by China and China.
Why does duck king roast duck eat "duck king" roast duck best? The biggest feature is that it breaks through the traditional practice of a century-old roast duck with rich greasy taste and changes it into a modern taste that is not fat or greasy, crisp outside and tender inside, and light and nutritious. Crispy outside means baking duck skin into a puffed shape, which is not burnt or dry. It can bake duck skin into three or four millimeters thick, and the thick duck skin accounts for half, but it tastes sweet and crisp and melts in the mouth; Tenderness means that duck meat is rare and delicious, thin but not firewood, and has no greasy feeling.
Duck king roast duck, which is in the same strain as the traditional roast duck and has undergone major changes, has crispy skin, melts in the mouth and is full of fragrance. The swollen and crisp duck skin will not change its appearance for several days. Duck meat is not bad, fresh and smooth, full of sweat and meat; In particular, there is no soft, white and greasy fat layer in this meat room. What's more unique is that King Duck actually chose the fattest duck and roasted all the duck oil into skins. Therefore, although the skin of roast duck is particularly thick, there is no oil under the skin and the skin and meat are separated. It is not greasy, which not only meets the requirements of modern people who are afraid of being fat and greasy, but also makes the contrast between sour and crisp taste and fresh and refreshing taste clear and loud, just in line with the trend of modern people pursuing healthy diet:
Duck king is also different from Quanjude's full set of high-end banquets. It supplements the greasy roast duck with light Cantonese cuisine, calling itself the old minister and the new king, and cooking a rich and delicious home-cooked dish. The way to eat is also very exquisite. Rub the thin lotus leaf cake in your hand for a while, and it will not stick or crack when opened, and will soon return to its original state; Bread, hollow fire, sweet onion, sweet noodle sauce and other ingredients are also very fine, which makes people feel casual and delicious.
In view of these problems, Mr. Liu Enlai, the manager of Duck Wang Jianguo Store, took the road of "systematic engineering", cautiously and boldly sublated the traditional roast duck technology, especially extended the perceptual work to the source of Beijing duck breeding and breeding. In 1980s, Duck Jinxin Roast Duck was born, and it began to be commercialized on a large scale under the brand of "duck king" at the end of 1990s.
Duck king and Jinxing Duck Blank Beijing Jinxing Duck Industry has screened and purified the provenance of Beijing Duck for many years, and finally cultivated the purest and highest quality "Sanyuan Jinxing Brewed Duck". In the perennial cooperation with duck king Roast Duck Restaurant, he constantly adjusted the feeding technology and feed ratio according to the requirements of the new duck king roast duck, and cultivated and processed the duck blank that was most suitable for making the new duck king roast duck. Sanyuan Jinxing duck blank has high cost and limited quantity. For many years, only duck king Roast Duck Restaurant has guaranteed 100% use of ternary Venus duck blank. This epoch-making great change of Beijing roast duck on the basis of a century-old classic hanging oven roasting is the result of close cooperation and innovation between Mr. Liu En in roast duck technology and Beijing Jinxing Duck Industry Center in Beijing duck breeding. Mr. Liu Enlai knows that "good taste comes from good raw materials". It has tried duck stuffing in dozens of duck farms in Beijing before and after, and finally decided that the quality of Beijing duck stuffing exported by Beijing Jinxing Duck Industry Center is the best. Beijing Jinxing Duck Industry Center has the only Beijing duck breeding center in China, Beijing duck breeding experts who enjoy government subsidies, the largest Beijing duck breeding base in China and hundreds of skilled duck stuffers, and is known as the "cradle of Beijing ducks". Mr. Liu Enlai cooperated closely with the leaders, experts and technicians of Beijing Jinxing Duck Industry Center, shuttled between farms, breeding farms and roast duck shops, repeatedly compared, screened and improved the feeding technology and beverage formula, and finally bred a unique, odorless "Sanyuan Jinxing" brand Beijing stuffed duck that can fully meet the requirements of new roast duck. "Sanyuan Jinxing" brand Beijing stuffed duck retains the excellent quality of the original Beijing duck, adopts unique feeding technology and feed formula, and is carefully fed by skilled duck stuffers. It is tender and juicy, nutritious, safe and reliable. Duck king Roast Duck Restaurant not only uses "Sanyuan Jinxing" brand to fill ducks in Beijing, but also is a fine product of "Sanyuan Jinxing" brand to fill ducks in Beijing. So far, this is beyond the reach of other roast duck restaurants.
Duck king and New Roast Duck had epoch-making changes in the history of roast duck in the late 1980s, and Duck Jinxin Roast Duck, which was more suitable for modern people's tastes, was born. It changed the traditional roast duck from fat but not greasy, and the outside was burnt and the inside was tender, into crisp and tender, which melted at the entrance and was full of fragrance. In particular, there is no soft white fat layer between the skin and the meat, and the crispy duck skin will not go bad for several hours. The reform of "scraping the blade" is conducive to eating and closer to the realm of "the beauty of food".
Duck King Roast Duck changes the traditional slicing method into "scraping edge" roast duck, which does not use food and is not beautiful. The taste of duck king roast duck is greatly improved by changing it into "scraping edge", which is especially suitable for the elderly with bad teeth. It is not only beneficial to eating, but also improves the taste. Make the duck meat in the dish neat and round, keep the duck shape, and be closer to the realm of "gourmet container". The cut roast duck is placed on the disc, which makes this world famous dish complement its noble and elegant inner quality. The "scraping blade" method was later adopted by most middle and high-grade roast duck restaurants.
Duck king roast duck has no smell. Ducks belong to waterfowl, and naturally have a fishy smell. Removing fishy smell is one of the main goals of Beijing duck breeding in the past hundred years. At present, only Beijing stuffed ducks raised by Beijing Jinxing Duck Industry have completely removed the fishy smell, and only Duck King Roast Duck uses 100% ternary Jinxing duck blank.
Changes of Traditional Roast Duck and Duck King Roast Duck Beijing Roast Duck technology has basically reached a mature and stable stage in the hanging furnace era. Although 100 has been adjusted in many details for many years, it has not changed much. So is there any room and possibility for improvement of hanging furnace roast duck?
In 1980s, a series of major social changes made China enter a period of adjusting and upgrading its material living standards, and at the same time subverted a series of food selection standards and taste habits. In this regard, the classic charm of traditional roast duck "fat but not greasy" and "tender outside and tender inside" began to shake. At that time, Mr. Liu Enlai, who worked in the famous traditional roast duck restaurant and is now the general manager of Jianguo Store in duck king roast duck restaurant, realized the change of this demand in time and started the research and development of new roast duck.
Although the traditional hanging roast duck also makes the fat duck "lose oil" in the roasting process, the duck skin is not crisp enough and has more water. After putting it on for more than ten minutes, the duck skin began to change skin, the taste became worse, and it showed an ugly ripple shape, especially a thick layer of fat remained between the duck skin and lean meat.
The basic national policy of "Reform and Opening-up" in 1980s greatly improved the people's material living standards in China, and people's eating habits changed into fear of being fat and tired. In order to adapt to this change, the new duck king successfully realized another major change in the history of roast duck on the basis of traditional roast duck. Duck king roast duck does not lose its traditional charm, and is more suitable for the needs and tastes of modern people.
Which part of duck king roast duck is the best? As far as roast duck is concerned, duck breast is the best. This is especially true for duck king roast duck, which uses ternary Venus duck blank. Because after years of screening, purification and improvement of Beijing duck provenance by Venus duck industry, the sebum rate, intramuscular fat content, muscle fiber and other indicators of ternary Venus brewed duck breast are most suitable for roasting duck meat, and the duck skin is crisp and tender, and the duck meat is fragrant and instant in the mouth.
Duck king Roast Duck Restaurant 1997, the first Duck King Roast Duck Restaurant-National Garden Store was completed. After that, Jianguo Store, Xindadu Store, Guang 'anmen Store, Zuojiazhuang Store and Haibin Store opened one after another. Duck king roast duck and traditional roast duck come down in one continuous line and are boldly improved. It not only keeps the classic charm of traditional roast duck, but also meets the needs of people for nutrition and taste in the new era. It has won the love of celebrities and guests from all walks of life at home and abroad, resulting in a full house of guests and prosperous business all year round.
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