The taste of Beijing roast duck hanging in the oven is almost the same as that in the oven.

stewing furnace: it has an oven door and uses straw as fuel. When roasting, the fuel such as straw is burned in a furnace, and the fire is extinguished after the inner wall of the oven is heated to a certain temperature. Then, the duck is put into the oven, and the oven door is closed, and the duck is roasted and cooked by the heat of the oven wall.

During the whole process, the ducks didn't see an open flame. They didn't open the oven door in the middle, and they didn't turn the duck's body. They were put in and taken out at a time. Because the stewing furnace uses the residual temperature of the furnace wall to bake, the air humidity is high, the oil consumption is low, and the duck breast is noisy. Famous for braised roast duck, it is the old Beijing brand "Cheap Square".

furnace hanging: there is no oven door, and fruit wood (mostly jujube wood or pear wood) is used as fuel. This fuel is resistant to burning, smokeless and has a fragrance after burning. The furnace is open when hanging the furnace for firing. After the ducks enter the furnace, the positions of the ducks should be changed regularly with a pole, so that the ducks can be heated evenly and roasted all over.

The embryo of roast duck was heated evenly and strongly, and the subcutaneous fat had melted, so the roasted duck skin was crisp and tender. Hanging roast duck and stewing roast duck slices are different. Hanging roast duck pays attention to the fact that every piece of meat must have skin, while stewing roast duck is separated from skin and meat.

Extended information:

Spring, autumn and winter are the three seasons to really eat roast duck. In winter and spring, duck meat is tender; In autumn, the weather is crisp, and it is most suitable for making roast duck regardless of temperature and humidity. The ducks in autumn are also fatter, which is proved by the proverb "The duck is fatter in autumn, and the chicken in the cage is 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 the duck blank is often wet. When baked in this way, the duck skin is easy to get rough (not crisp).

The second is the size of the duck. Choosing ducks is very important. The feeding period of ducks purchased by Quanjude should not exceed 9 days. Feathers should be shiny, white and flawless, with short wings and long back, thick and short legs, full chest and fat body. The duck is 5.5 kg to 6 kg. If the duck is too small, it will be meat, and if it is too big, it will be greasy.

Ducks are slaughtered to remove blood and leg hair, their internal organs are removed, their wings and paws are chopped off, and then they are colored with sugar and dried in the air, and then they are made into duck blanks, weighing about 3 kg to 4 kg. The roast duck is about 4 cars in 2 kg, requiring 8 to 1 slices, and the meat under a roast duck slice is about 1 kg and 2 liang.

People.com-Pay attention to eating roast duck.