Beijing roast duck must eat delicious food when it comes to Beijing. It's a pity that non-heroes don't eat roast duck until they reach the Great Wall. The status of roast duck in the hearts of Beijingers and even the whole country. Roast duck has a history of hundreds of years from the Ming Dynasty to now. From the earliest cheap shops to Quanjude, a civilized country and a new director. Roast duck is also improving, from people who like fat and mellow to low fat and little oil now. Constantly improve to satisfy the discerning taste buds of diners.
The key to making roast duck is to choose duck. Beijing stuffed duck is the most suitable duck for roast duck. Its body is plump, its skin is thin, its meat is even and tender, and its fat is evenly distributed between muscle fiber tissues and under the skin, so it is the best choice for baking. Generally, 2.25 kilograms of fermented ducks are selected for production, slaughtered by duck factories and then sent to stores for production. In order to ensure the production of roast duck, it is suggested to use the fermented duck from the same duck farm as raw material. Our store has always used Beijing Jinxing duck industry to fill ducks, and their quality of duck filling has always been the best.
The main ingredient of Beijing roast duck is Beijing stuffed duck. Because Beijing duck stuffing has the advantages of short feeding time, fast fattening, clear fat and thin, thick subcutaneous fat, moderate tenderness and smoothness, and no fishy smell and acid. It is the most ideal raw material for making roast duck.
Beijing Roast Duck is a famous specialty in China with a long history. It is well-known at home and abroad for its strict selection of materials, fine processing and roasting technology, unique flavor and diverse eating methods. Beijing roast duck is characterized by crispy outside and tender inside, fresh and crisp meat, fat but not greasy. Roasting methods of Beijing roast duck include fork roasting, stewing and hanging oven roasting. Among them, the duck baked in the oven has bright red color, crisp skin and fresh meat, and pure flavor. And this method is simple and easy to operate, and has been widely popularized and applied.
There is still a history about Beijing roast duck! Because Zhu Yuanzhang likes roast duck very much, all the chefs in the palace know that the emperor likes roast duck. In order to please the emperor, he began to develop all kinds of roast ducks. So "barbecued pork duck" and "barbecued pork duck" braised roast duck appeared one after another. In the late Ming Dynasty, the capital was moved to Beijing, and the method of making roast duck gradually spread to the people. A number of roast duck restaurants are gradually emerging, and the technology of roast duck is constantly improving. The most famous ones are "Cheap Square" and "Quanjude", which eventually formed today's Beijing Roast Duck.
Tips 1。 I think the sweet noodle sauce sold in the market is salty, not very soft. It is suggested that the duck oil received from the baking tray should be poured into the wok. When it is 50% hot, the sweet noodle sauce should be poured into the wok and sprinkled with a little sugar. It can be eaten after bubbling slightly. 2. Recommend cucumber as a side dish. It won't feel astringent after peeling. It's very fresh. If it doesn't match the roast duck cake, it's good to eat it wrapped in cabbage. It doesn't matter if you can't eat it. When you eat it the next day, bake it in the oven, then sprinkle with salt and pepper.