Our family of four went to Beijing this winter vacation.
Just arrived in Beijing, it's nearly noon. After finding the hotel, we quickly went downstairs to find food. There is a Beijing roast duck restaurant in front of the hotel. Its name is Suiyuan. This shop is very popular, and there is a long queue at the door. Attracted so many Beijingers to eat, my father decided to eat here. We waited in line for a long time before it was our turn Sitting in the designated seat and opening the menu, the waiter said, "Our specialty here is old Beijing roast duck." Dad immediately said, "Have a roast duck." We ordered some more vegetables and let the waiter go.
My parents are playing with their mobile phones, and I am the only one playing with my sister. Suddenly, I saw a big stove, and the flames below were blazing. I shook my father and asked him why he used the stove to roast duck. He said: "because if baked in the oven, its fragrance and taste can't show its true taste;" It's different to use a kang. All its oil can be roasted by fire, and its fragrance can be emitted from the inside out with delicious food to a satisfactory degree. "After listening to my father's words, I couldn't help swallowing, thinking: If it's really like what my father said, wouldn't the roast duck be delicious? I swallowed again.
After a while, the roast duck came up. Several pieces of roast duck were brought up. This roast duck is golden and oily. The roast duck is covered with oil. Smell it, and the refreshing taste of meat can't help getting into my nostrils. I add some roast duck to bread, then wrap onions and garlic, and then dip it in sauce. This smell is simply! The smell bloomed in my heart, like a bug, and I had to take another bite. I have finished eating a piece of cake, and I want to eat another piece. The taste and eating method are absolutely wonderful!
After a while, a waiter came over and said, "Do you make soup or pour salt?" Dad immediately said, "Cook soup." It turns out that there is a special place to eat Beijing roast duck, that is, they cut off the skin to make pieces of roast duck, and the bones inside are boiled or salted. The soup made by their family is famous for its delicious taste, so we chose to make soup.
Before long, the soup was served, and you could smell the rich fragrance from a distance. When I arrived at the table, I couldn't wait for a drink. Wow! This taste is absolutely no less than sliced roast duck. Before long, the food on the table was swept away by our family of four.
Back at the hotel, I still can't forget the smell. Beijing roast duck is really memorable!
The concept of eating Beijing roast duck has existed since the beginning of the species, from the primitive eating animals and drinking blood to the cloud geese on the modern table, and the cattle and sheep on the land are fresh at the bottom of the sea, which has undergone countless evolutions. Over the years, I have traveled all over the country and tasted all kinds of delicious food. Among them, Beijing roast duck impressed me the most.
That night, our family of three came to the Qianmen Head Office of Beijing "Four Seasons People's Happiness" Roast Duck. It is said that this store is unprecedented in the local area, and no one has come since then, ranging from people in their 90 s to children of one year old.
As soon as we arrived at the door, we were shocked by the terrible sight before us: at the door of the store, there were a lot of people waiting to enter the store to eat ducks, and the whole road was so crowded that even an ant could not climb over.
We waited and waited, and the fresh roast duck in the stove gradually put on a layer of burnt yellow coat, emitting an attractive aroma, which hooked my soul out.
I thought, "The pirated roast duck in Haimen is extremely thick in subcutaneous fat and soft in skin, which is not authentic at all. I wonder how the roast duck tastes here? "
The moon climbed to the top of the tree. It's past eight, and we're going to leave. At this time, it's our turn. My mother and I were ecstatic and rushed into the store first.
After a while, the roast duck came up and saw that it was golden and fragrant. Different from Haimen, all kinds of spices were used when serving, not only sweet sauce, but also green onions, garlic paste, sugar and, even more surprisingly, hawthorn strips! I really don't know what kind of sparks this thing can collide with roast duck.
My saliva "flies down three thousands of feet", I can't wait to pick up a piece of duck skin, sprinkle sugar on it and throw it into my mouth. Wow! Melt in your mouth, there are crisp potato chips, delicious duck meat and sweet and delicious sugar!
In a short time, the duck slices were dried by us who had super fighting capacity. So we fixed our eyes on the fat and tender duck.
According to the waiter's introduction, I rolled the duck into the cake, poured sauce on it, covered it with garlic, and added hawthorn strips, and finally took a big bite. Wow! Sweet, sweet, sour and delicious, which makes people memorable! Compared with the roast duck in Haimen, it not only tastes more delicate, but also tastes better, giving people a rich taste.
It feels good to eat Beijing roast duck! I have to work hard to eat roast duck in Beijing.
People who love roast duck often express the feeling that "my life is limited, but I can't eat ducks". If you can't eat authentic Beijing roast duck in Beijing, it would be a pity not to eat duck until you reach the Great Wall! Duck has become a business card of Beijing and a window of China cuisine.
Beijing Roast Duck is a traditional food with unique flavor in China. Its history can be traced back to the Liao Dynasty. At that time, Liao nobles regarded white ducks as auspicious things. It is also the ancestor of Beijing roast duck. Roast duck originated in Nanjing. Zhu Yuanzhang proclaimed himself emperor at that time. Nanjing is its capital. The cook cooked the duck and roasted it with charcoal fire. Make the duck crisp delicious, fat but not greasy. Later, Rebecca, the son of Zhu Yuanzhang, seized the throne and moved the capital to Beijing. In this way, the roast duck technology also spread to Beijing.
To make a delicious Beijing roast duck, you should first choose a duck weighing about six pounds, which is required to be white in color and full in appearance. Inflate the duck first, then close your palms, clean up the chamber, hook it, and pour boiling water evenly from the duck's neck to tighten the duck's skin. Because of heat expansion and cold contraction, the duck's chamber is full. The duck skin baked in this way is more crisp. Then put the prepared duck embryo into an air drying room and air dry it for 6-8 hours with a blower. It is also necessary to put the dried duck embryo in the freezer to drain acid, and then take it out and put it in the drying room for 4-6 hours. Finally, baking. First, preheat the duck to 220℃, and then bake it in the oven for 45 minutes.
There are five ingredients when eating Beijing roast duck: lotus leaf cake, sweet noodle sauce, onion, shredded cucumber and shredded carrot. When eating Beijing roast duck, I like to spread some sweet noodle sauce on the lotus leaf cake with chopsticks first, then add two or three thin slices of duck meat and a little shredded cucumber. Finally, roll it tightly. Take a bite, crisp, sweet, crisp, mouth-watering, memorable!
After listening to my introduction, everyone must be drooling in thousands of feet! Then go and taste it!