Once upon a time, three girls in Shanshan often went to Beijing on business because of their work. Every time I go to Beijing, my friends always have a "Beijing roast duck" to entertain me. I don't know why, every time I eat Beijing roast duck, I always unconsciously think of the roast goose in Shenjing, which is the specialty of many restaurants in Guangzhou. Beijing roast duck is a world-famous Beijing dish. Which is better?

First of all, the origin of Guangdong Shenjing roast goose and Beijing roast duck: folk food PK court food.

Why should the word "deep well" be added in front of Guangdong roast goose? At present, there are two theories: the first is the embodiment of the original production method of roast goose in ancient times, that is, roast goose in deep well or deep furnace made of pulp, hence the name "roast goose in deep well"; Another way of saying this is that roast goose originated from Shenjing Village in Hong Kong or Shenjing Village in Huangpu, Guangzhou, and was named after a place name. The origin of roast goose in deep well, whether it is "practice" or "place name", can be sure that it must have originated from folk food, because its good taste has been passed down to this day.

Beijing roast duck, according to its name, many people will think that it originated in Beijing, but this is not the case. Many records show that Beijing roast duck did not originate in Beijing. There is also a more credible saying: Beijing roast duck was introduced from Nanjing. At first, Zhu Yuanzhang established the Ming Dynasty with Nanjing as its capital. The chef in the palace roasted Nanjing lake duck with charcoal, and everyone in the palace liked it. Later, the Ming Dynasty moved its capital to Beijing. In Yongle 14 of Ming Dynasty, the first "cheap store" was opened in Mishi Hutong of Ming Dynasty in Beijing, and the word "Jinling" was also on the plaque in front of the store. In the Qing Dynasty, the article "Ji Sheng at the Age of Emperor Jingdi" contained "Lunan Duck, Roasted Piglets, Hanging Donkey Meat ……", which fully showed that Beijing Roast Duck was introduced from Nanjing. It can be seen that Beijing roast duck originated from the court, from the court to the people, and finally went to the world.

Secondly, the production method of Guangdong Shenjing Roast Goose and Beijing Roast Duck: crispy skin is delicious and PK pursues crispy skin carefully.

Because of the coincidence, Shanshan witnessed the production process of roast goose in Shenjing. To roast goose in deep well, we need to pay attention to three aspects: 1, goose species selection; 2. Stove; 3. seasoning.

1. Selection of goose species: At present, it is recognized that gosling is the best choice for roast goose in deep well, and Qingyuan black-maned goose is the best among them, and the roasted meat is fresh and tender. . Others, such as goose with flat head and roast goose with lion's head in deep well, are big and thick, and are not easy to taste. After roasting, the meat becomes firewood, and these geese are easily roasted for a long time.

2. Stove: The barbecue stove for making geese is also changing with the times. There are earthen barbecue pits, crock barbecue pits, stainless steel barbecue pits, golden bell goose barbecue pits and space barbecue pits. It is generally believed that charcoal roast goose is more delicious than electric roast goose.

3. Seasoning: Clean the goose and use secret sauce to make marinade, because the smell of cooked goose depends on marinade. Then sew the incision of the goose cavity with a goose tail needle, blow air from the neck of the goose, inflate the goose and drag it into boiling water for molding; Then coat the goose with skin water made of maltose, hang it in a windy place to dry, and finally put it in a charcoal stove for roasting. The temperature of charcoal fire can reach above 200℃, and it burns completely, so that goose oil is forced out and infiltrated into goose meat, and the whole goose meat is oily.

For the production of Beijing roast duck, Shanshan has never seen it with her own eyes, but from the tasting, she generally understands that Guangdong Shenjing roast goose is different from Beijing roast duck, and Beijing roast duck has very delicate requirements on skin crispness, which tastes the same as the paste mixed behind; In addition to the crispy skin, the roast goose in Shenjing should also be delicious. So the production methods of the two are definitely different.

Finally, the taste of Guangdong Shenjing roast goose and Beijing roast duck: PK exquisite side dishes with belt meat.

The best time to eat Guangdong Shenjing Roasted Goose and Beijing Roasted Duck must be the moment when it is freshly baked. Cooked deep well roast goose and Beijing roast duck, the skin will be ruddy and shiny, very attractive! But they eat differently:

1. Roasted goose in deep well, which originated from folk, will be chopped out of the oven and served with meat. A deep well roast goose served on the table can meet the requirements of different people: those who like to eat thin can choose goose breasts with less fat; Those who like to drink wine will choose goose breast, because this is where the sauce ingredients are concentrated and the taste is the most fragrant; If you like crispness, choose goose back, the meat is crisp and grab the fire. If you want to be crisp but not greasy, you must try the goose nest, which is below the goose neck and above the goose breast. In short, you can eat different feelings in different parts of a deep roast goose.

Beijing roast duck comes from the court, but it is more particular. It needs to be peeled off. Exquisite knife work and plate loading are very particular. Even the roast duck is served with shredded cucumber and onion, as well as sweet noodle sauce and sugar! There are two classic ways to eat Beijing roast duck: first, put a few pieces of duck skin, sweet noodle sauce, shredded onion and cucumber on the lotus leaf cake, which is the most common; Second, if you don't like to eat ingredients, dip the duck skin in fine sugar.

Judging from the origin, production and eating methods of Guangdong Shenjing Roasted Goose and Beijing Roasted Duck, each has its own "unique" characteristics, so that after three girls in Yu Shanshan have eaten Shenjing Roasted Goose and Beijing Roasted Duck many times, they still can't tell which is better, but each has its own flavor.

So, have you tried Shenjing Roast Goose and Beijing Roast Duck? Which do you like to eat? Have you ever eaten the best roast goose in Shenjing there? Have you ever eaten the best Beijing roast duck there? Welcome everyone to leave a message to share! This article is a copyright work, and it is strictly forbidden to reprint, reprint or wash the manuscript without the written authorization of Shanshan. If you need to reprint, please contact the author Shanshan, thank you.

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