2. Beijing roast duck originated from Jinling roast duck in Nanjing in Ming Dynasty. It is a world-famous Chinese food and is deeply loved by people all over the world. The raw material is high-quality meat-eating duck, which is roasted with fruit wood and charcoal fire, with rosy color and fat but not greasy meat.
3. Roasting Beijing roast duck can be divided into oven (hanging oven) and stewing oven. Quanjude Roast Duck Restaurant is characterized by hanging oven roasting, which was transplanted from the special hanging oven method of roasting suckling pigs in Imperial Restaurant in Qing Dynasty. The roast duck is golden and shiny on the surface, crisp outside and tender inside, and it tastes particularly delicious.
Beijing roast duck tastes good and looks good. Orange duck skin, crispy duck meat outside, tender duck meat inside, making people drool. Wrapped in chopped green onion and dipped in sweet sauce, it is fragrant and extremely delicious.
It's time to eat at last. I can't wait to take a piece of dough, pick a big white duck and dip it in some sauce. Take another piece of red duck skin with shredded cucumber and white onion. I quickly wrapped it into a duck roll and stuffed it into my mouth: Wow! The meat is silky, the duck skin is crisp and tender, and the cucumber is refreshing. It's a perfect match!