1, onion sweet noodle sauce
Add onion strips to the sweet noodle sauce, which can be matched 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.
2. Garlic sweet noodle sauce
Garlic paste with sweet noodle sauce can also be served with radish strips. Eating duck meat 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.
Historical reasons of Beijing roast duck
In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the founding emperor of the Ming Dynasty, "ate a roast duck during the solar eclipse". In order to please the long live grandfather, the royal chefs in the court tried their best to develop new ways to eat duck gizzards, so they also developed barbecued roast duck and braised roast duck. "Quanjude" is the representative of roast duck, and "Cheap Square" is the most famous roast duck in brown sauce. Jinling roast duck is made of fat grass duck with a net weight of about 2.5 kg.
It is said that after Ming Chengzu (Judy) usurped the throne and moved to the capital, he also took away many roast duck masters in Nanjing. During the Jiajing period, roast duck spread from the palace to the people, and the old "Cheap Square" roast duck restaurant was opened in Mishi Hutong, Caishikou, which was also the first roast duck restaurant in Beijing. At that time, the name was "Jinling Piece Duck", and the market of the old "Cheap Square" was specially marked with a small print: Jinling Roast Duck.
1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened, and the roast duck technology developed into the era of "hanging furnace". It is roasted with the naked fire of fruit trees, and has a special fragrance, which not only makes Wan Li roast duck fragrant, but also makes Beijing roast duck replace Nanjing roast duck, while Jinling sliced duck can only be seen on the menus of several big cities in the south, such as Hongkong, Macau, Shenzhen and Guangzhou.