Seasoning: sweet noodle sauce, onion, cucumber, sugar, garlic paste.
Quality standard: jujube red, salty and fresh, rich in sauce flavor, crispy skin and tender meat.
Quanjude roast duck has a long history and enjoys a good reputation at home and abroad. Quanjude roast duck is baked by hanging an oven and burning fruit and wood on an open flame. The ripening time of roast duck is about 45 minutes. The finished product is characterized by crispy skin, tender meat and rich fruit fragrance. The duck is full-bodied, even and purplish red, shiny and moist, and pleasing to the eye. With lotus leaf cake, onion and sauce, it is delicious, mellow and memorable.
Pay attention to eating roast duck
Roast duck is not like roast chicken or braised chicken; When baking, there is no seasoning and no salty taste. Be sure to match the seasoning when eating. So, what's the point of eating roast duck?
The first is the season of eating roast duck. Really eat roast duck, pay attention to spring, autumn and winter. In winter and spring, duck meat is tender, and in autumn, the weather is crisp. Regardless of temperature and humidity, it is most suitable for roast duck. Ducks in autumn are also fatter, which is in line with the proverb "Ducks in autumn are fatter, and chickens in cages are fatter". In summer, the air humidity is high, people don't like greasy food, and duck blanks are often wet. The duck skin baked in this way is not brittle and hairy. Secondly, slice the roast duck. Roast duck making skills: roast half and slice half. In Quanjude, people usually wait for ducks. After the guests are seated, if they need roast duck, the waiter will immediately inform the duck class, and the duck class will start roast duck. After 50 minutes, guests can eat hot roast duck. Now eat roast duck. When eaten in the mouth, the skin is crisp and tender, and it is the most delicious. There are three ways to cut duck meat. One is almond slices, which is the most traditional slicing method. Slice high-quality duck meat such as almonds. Another slicing method is like wicker, and the other is to eat the skin and meat separately. Duck skin is crisp, crisp and fragrant, duck meat is thin but not broken, wrapped in lotus leaf cake, crisp, fragrant and tender.
There are three condiments for eating duck meat. One is to add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. One is soy sauce and garlic paste, and it can also be served with radish strips. Garlic paste can relieve greasy, and roast duck dipped in garlic paste adds a touch of spicy taste and a more unique flavor. Many customers especially like this seasoning. The third is white sugar, which is suitable for ladies and children.
Finally, the staple food, in Quanjude, there are two kinds of staple food. Mainly lotus leaf cakes, as well as hollow sesame cakes, duck slices dipped in sweet noodle sauce and rolled lotus leaf cakes are the most traditional ways to eat. Quanjude's lotus leaf cake has no paste and white spots. Pick it up with your hand and take a photo under the light. The cake is even and thin, and you can clearly see the "Quanjude" sign on the plate when you put it on it. Don't break the cake, bite hard. Hollow sesame seed cake can be eaten as "Chinese food". Put a layer of duck meat on the sesame seed cake, put two pieces of green vegetables and eat them hot, put them together and grab them with your hands. Is it a bit like a Chinese duck burger?
Quanjude's "whole duck dish"
On the menu of Quanjude Store of New Yanchun Group, in addition to traditional fried liver, shredded duck and duck oil custard, Quanjude also sells cold dishes such as pickled duck feet, salted duck gizzards and salted duck liver. A duck can eat four times. After eating duck meat, duck oil flowing on the plate when cutting roast duck can be made into duck oil custard. The third way is to slice and shred the fat part of the roast duck, and then return to the furnace to cook the shredded duck. The fourth way to eat it is to boil the duck rack left after cutting melon or cabbage into rotten bone duck soup, which is delicious and nutritious.
Quanjude Roast Duck has become the representative of Beijing Roast Duck, which enjoys a good reputation at home and abroad because it has the following three characteristics:
First of all, it has high-quality raw materials, Beijing stuffed duck. Beijing stuffed ducks have good varieties, plump figure, tender muscles and thick fat layer. In the early years, Quanjude had its own duck house. After buying ducklings from outside, it feeds them by itself. Quanjude signed a purchase and sale contract with the duck farm in Beijing suburbs to guide the duck farm to raise according to Quanjude's quality standards, thus ensuring the quality of ducks.
Secondly, it has advanced processing equipment and its own duck blank production line. The cooking team is strong, skilled and experienced, and the new chef has undergone strict training and assessment.
Finally, its finished product has a unique flavor. The roast duck is full in appearance, bright and oily in color, crisp and tender in skin, delicious in taste, fragrant but not greasy.
A famous banquet
The whole duck banquet is a banquet composed of various duck dishes cooked with Beijing stuffed duck as the main ingredient. Originated from Beijing Quanjude Roast Duck Restaurant in China (see Quanjude). It is characterized in that besides roast duck, there are different dishes cooked with duck's tongue, brain, heart, liver, gizzard, pancreas, intestine, chest, wings and palm as the main raw materials, hence the name "whole duck mat".
Quanjude roast duck restaurant, which mainly hangs roast duck, later served some duck dishes around roast duck, which became the prototype of the whole duck mat. With the development of Quanjude's business, chefs use ducks to make duck wings, feet, blood and viscera before roast duck. By the early 1950s, there were dozens of duck dishes. On this basis, the duck dishes were continuously studied, reformed and innovated, and the whole duck mat with duck as the main raw material and delicious food was developed.
Nutritional value of Quanjude roast duck
According to the scientific determination of relevant departments, Quanjude roast duck contains protein, fat, vitamin B 1, vitamin B2, minerals and other nutrients.
The protein content of Quanjude roast duck (19.2) is higher than that of pork (9.5), goose (10.8), mutton (13.3) and slightly lower than that of beef (20.6438).
Most of the fat of Beijing roast duck is evenly distributed in the muscle texture, which is an important reason for the tender meat and delicious taste of roast duck.
The content of vitamin B 1 in Quanjude roast duck is 0.13mg100g, and the content of vitamin B2 is 0.2 1mg/ 100g. The content of various minerals in roast duck is similar to other meat foods (except visceral foods and some aquatic products).
Duck meat itself has a low sugar content, but generally speaking, roast duck is rich in sugar when eaten with lotus leaf cake and sweet noodle sauce. The sugar content of pancake (Fugui powder) is 50.8 g/100 g, and the sugar content of noodle sauce is 27.3 g/100 g, which makes up for the nutritional value of Beijing roast duck.
When people eat roast duck, they often serve it with green onions, garlic and cucumber strips. Eating these foods together with roast duck can not only balance acid and alkali, but also vitamin C and dietary fiber in these foods can reduce cholesterol, increase fibrinolytic activity and help digestion. They improve the nutritional value of roast duck, enhance the flavor characteristics of roast duck, make it fat but not greasy, and can be eaten for a long time. It shows that the eating method of roast duck is scientific.
Quanjude roast duck, with crispy skin and tender meat, bright color and fragrant smell, is well-known at home and abroad and is listed as the top specialty of Beijing.
Anxiety about electronic roast duck
It is reported that Quanjude will vigorously promote the use of electronic fool oven to make roast duck. This news caused a fierce response in China. Is there any retained value in manual workshops? How to protect China's traditional brands? These are all questions worth thinking about.
Quanjude is a big brand. Handmade roast duck is a production method formed in years of accumulation. Use electric ovens and new technologies. If the new technology can maintain its original flavor and characteristics, then technological innovation should not be rejected. If this practice has no characteristics, it will not become Quanjude. Handmade technology is still retained internationally, but it is very expensive in some developed countries. The same product, produced by industrial technology, is not very valuable, and it cannot be ruled out that it is handmade. If a traditional manual process is innovated, only partial innovation can be made, and the whole process flow and formula should be preserved. This is mysterious. Jiaozi, for example, must be made by hand, not by machine. For example, in Daoxiao Noodles, it is very important to use such means as beating and pulling, otherwise it will become instant noodles. For another example, paper-cutting must be cut, and machine printing may be faster, but it can't be called paper-cutting. There is also purple sand, which is valuable only by hand. Generally, it is necessary to limit a few. Private brewing, wine is delicious, if it is changed to factory production, it will lose its characteristics. Therefore, don't rush to industrial production, only improve on the basis of the original technology.
According to a survey, 62.8% of the respondents are worried that if the electronic oven is used, the roast duck "will become a street snack like KFC".