There are three ingredients for roast duck; The first kind is onion sweet noodle sauce, which can be paired with cucumber strips and radish strips. The second kind is soy sauce and garlic paste, which can also be served with radish strips. Garlic paste can relieve greasy taste. Dip the sliced roast duck into garlic paste and soy sauce, which adds a touch of spicy taste and makes the flavor more unique. Many customers especially like this condiment. The third is white sugar. Some customers refuse to eat onions or garlic, but they like to dip crispy duck skin in fine sugar. This way of eating is especially suitable for ladies and children.

Of course, the most common ingredient for eating roast duck is the first one, which is sweet noodle sauce with onion strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, cover it with a few slices of roast duck, put some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake. It is really delicious.

theme

The staple food when eating roast duck is lotus leaf cake. There is such a record in the book Shun Tian Fu Zhi in Qing Dynasty: "Roast duck is a piece of cake." This kind of cake is lotus leaf cake In addition to lotus leaf cakes, there are also hollow sesame cakes. Dip the roast duck in the sweet noodle sauce and stuff it into the hollow sesame seed cake with the onion strips. It's delicious, too

Roast duck season

Really eat roast duck, pay attention to spring, autumn and winter. In winter and spring, duck meat is tender; The weather in autumn is refreshing, regardless of temperature and humidity, which is most suitable for roast duck. Ducks are fatter in autumn, as evidenced by the proverb "Ducks are fatter in autumn and chickens in cages are fatter". Only in summer, when the weather is hot, people don't like greasy food. Secondly, Beijing ducks are afraid of heat and lose weight every summer; Thirdly, the air humidity is high, and duck blanks are often wet. Roasted in this way, duck skin tends to become rough (not brittle).

The size of a duck

Choosing ducks is very important. The feeding period of ducks purchased by Quanjude shall not exceed 90 days. Feathers should be shiny, white and flawless, with short wings and long back, thick and short legs, full chest and fat body. Ducks weigh 5.5 kg to 6 kg. Too small is meat, too big is greasy.

Ducks are slaughtered to remove blood, hair, viscera, wings and claws, colored with sugar, and dried to make duck blanks, weighing about 3 kg to 4 kg. Roast duck is about 2 kg 4 Liang, which costs 80 yuan to 100 yuan, and the meat under a slice of roast duck is about 1 kg 2 Liang.

section method

Roast duck making skills: roast half and slice half. After the roast duck is roasted, eat it now, or wait until the duck breast bed is sliced and the fashion plate is placed neatly. At this time, when eaten in the mouth, the skin is crispy and tender, and it is the most delicious. There are two ways to slice duck meat: one is to slice duck skin while it is hot, crisp and fragrant, and then slice duck meat. The other is that each piece has meat and each piece has skin, which is as thin as clove leaves, but it is not broken. Wrapped in lotus leaf cakes, it is crispy and tender.