Generally speaking, the roast duck in Quanjude and the roast duck in Cheap Square are delicious.

But according to the taste, there is a difference between the two.

As we all know, roast duck is divided into hanging roast duck and stewed roast duck. Quanjude is hanging roast duck, and cheap square is stewing roast duck.

If it were me, I would prefer Quanjude's hanging roast duck! I'm from Beijing. I don't eat much roast duck, but I know a lot. )o(∩_∩)o ...

Quanjude and cheap stores have similar prices, but there are many specific prices. For example, if you order a set meal, the zero point will be different. According to a person's ordinary standard, the average person is about 95 yuan.

1. Features of hanging roast duck:

First of all, the oven is different from the fuel. Hanging the oven is not safe for the oven door, so jujube, pear and other fruit trees are baked with open flame as fuel. Causal wood is smokeless when burning, with strong primer and long burning time. Secondly, the roasting method is different, because there is no oven door, you can check and turn the roast duck at any time when roasting. After the duck enters the oven, it is necessary to change the position of the duck regularly with a lever, such as the technical operation of "lifting the crotch" to make the duck evenly heated. Due to the strong firepower of hanging oven baking, the subcutaneous fat of ducks melts, and the baked duck skin is crisp and tender.

Two: stewed duck features:

Before stewing the roast duck, put the fuel such as straw into the furnace and ignite it, so that the temperature of the furnace rises to a certain extent, and then put it out. Then put the duck blank on the iron cover of the furnace and stew it with charcoal fire in the furnace and heated furnace wall. You can't open the oven door or move the ducks in the middle. You can put it in and take it out at a time. Because this method is characterized by "no open fire" for ducks, in the roasting process, the temperature in the furnace is first high and then low, the temperature naturally drops, the fire temperature is not strong, and the air humidity is high, so the ducks are evenly heated, the oil and water consumption is low, and the skin and meat are not separated. The finished roast duck is purplish red with no impurities on its surface. The skin is bright and the meat is crisp, the meat is white, tender and delicious. The reference standard for success or failure is "duck breast smells like steamed bread".

Therefore, there is still a difference between hanging roast duck and stewed roast duck, mainly in terms of taste.

Personally, I prefer Quanjude's hanging roast duck!