The first is the season of eating roast duck. Really eat roast duck, pay attention to spring, autumn and winter. Duck meat is fatter and tender in winter and spring; 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).

Followed by the size of the 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, leg hair, internal organs, wings and claws, colored with sugar and air-dried to make duck blanks, weighing about 3 kg to 4 kg. Roast duck is about 2 kg and 4 cars. It takes 80 pieces to 100 pieces, and the meat under a piece of roast duck is about 1 kg 2 Liang.

The third method is slicing. 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.

After the duck meat is put on the plate, the chef will break off the duck head, cut it in half with a knife, and put two small pieces of duck tail meat symmetrically in a small plate. At the same time, two pieces of duck tenderloin are placed horizontally on the duck head and served at the same time as the sliced duck meat, indicating that the duck ordered by the guest has been served, with a head and a tail. Duck head can be dipped in pepper and salt, and some guests also like to eat this bite. Of course, the duck's tail has nothing to eat, just for display. Two duck tenderloins are reserved for VIPs or elderly guests at this table.

The fourth is seasoning. Eating roast duck seasoning is very particular;

The first way to eat: It is said that it was first started by ladies and gentlemen in the big house. They refuse to eat onions or garlic, but they like to dip crispy duck skin in fine sugar. After the hostess of Quanjude came, she followed the roast duck and served a small dish of sugar.

The second way to eat: onion sweet noodle sauce can be paired with cucumber strips and radish strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put 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.

The third way to eat: garlic mixed with sweet noodle sauce, or radish strips. Eating duck with lotus leaf cake was also a popular seasoning in early years. Garlic paste can relieve greasy taste. The sliced roast duck is dipped in garlic paste and sweet noodle sauce, which adds a touch of spice to the fresh flavor and makes the flavor more unique. Many customers especially like this condiment. At that time, when I walked into Quanjude, I often heard the waiter upstairs shouting at the kitchen downstairs: "Broken garlic!" At that time, two or three apprentices sat on small stools every day to peel garlic, and sometimes the demand was in short supply.

And then the staple food. 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 This lotus leaf cake is also very particular. First of all, it is thin and can transmit light; Secondly, it should have toughness and elasticity. Holding a thin piece of lotus leaf cake in your hand, grasp it into a ball with one hand and then let go. Lotus leaf cake must not be sticky or broken, and it is flat and clean in the palm of your hand. 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 cake with the onion strips. It's delicious, too

Finally, of course, there is duck rack soup, which is made from sliced roast duck rack, chopped green onion and pepper according to personal taste. The soup is milky, fragrant and delicious.

However, roast duck is delicious and can't be eaten often, especially for people with hyperlipidemia and need to lose weight. The fat content of roast duck is as high as 42.38%, which is also a dangerous food in this respect!