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At one time, San San often went to Beijing on business because of her work. Every time I go to Beijing, my partners always have a "Beijing Roast Duck" to entertain me. I don't know why, every time I eat Beijing Roast Duck, I always unconsciously think of the roast goose in Shenjing, which is the specialty of many restaurants in Guangzhou. Beijing Roast Duck is a famous Beijing dish with world reputation. Which one is better?

First of all, the origin of roast goose in Shenjing, Guangdong and Beijing roast duck: folk food PK court food

Why should the word "Shenjing" be added before roast goose in Shenjing, Guangdong? At present, there are two kinds of sayings: the first one is the embodiment of the original production method of roast goose in ancient times, that is, roast goose in a deep well or a deep furnace made of pulp, so it is named "roast goose in a deep well"; Another way of saying this is that roast goose originated from Shenjing Village in Hong Kong or Shenjing Village in Huangpu, Guangzhou, and was named after the place name. Whether the origin of roast goose in deep well is "practice" or "place name", You can be sure that it must have originated from folk food, because the good taste has been passed down to this day.

Listen to the name of Beijing Roast Duck. Many people will think that it originated in Beijing, but this is not the case. Many records show that Beijing Roast Duck did not originate in Beijing. There is a more credible saying: Beijing roast duck was introduced from Nanjing. At first, Zhu Yuanzhang set Nanjing as the capital to establish the Ming Dynasty. The chefs in the palace roasted the lake ducks in Nanjing with charcoal, and everyone in the palace liked it. Later, the Ming Dynasty moved its capital to Beijing. In the 14th year of Yongle in the Ming Dynasty, the first "Cheap Square" old shop was opened in Mishi Hutong in Beijing in the Ming Dynasty, and the word "Jinling" was also on the plaque at the door of the shop. In the Qing Dynasty, there was a saying in the article "Ji Sheng at the Age of Emperor Jing" that "Nanlu Duck, Roast Piglets, Hang Donkey Meat ...", which fully showed that Beijing roast duck was introduced from Nanjing. It can be seen that Beijing roast duck originally originated from the court, from the court to the folk, and finally went to the world.

Secondly, the production method of Guangdong Shenjing Roasted Goose and Beijing Roasted Duck: crispy skin and delicious taste PK pursues crispy skin

Because of the coincidence, Shanshan Sanyi has witnessed the production process of Shenjing Roasted Goose with her own eyes. To make a good Shenjing Roasted Goose, there are three aspects to pay attention to: 1. Selecting goose species; 2, stoves; 3. Seasoning.

1. Selection of goose species: At present, it is recognized that it is best to choose gosling species for deep well roast goose, and Qingyuan Black-maned Goose is one of the best, and its roasted meat is tender. . Others, such as the flat-headed goose and the lion's head deep well roast goose, are large in size and thick in meat, which is not easy to taste. After roasting, the meat becomes firewood, and these big geese are easy to be cooked for a long time.

2. Stoves: Barbecue stoves for goose roasting are also changing with the times. There are home-made barbecue pits, crock-made barbecue pits, stainless steel barbecue pits, golden bell-jar barbecue pits and space barbecue pits. It is generally believed that charcoal roasted goose tastes better than electric roasted goose.

3. Seasoning: Clean the goose, and use the secret sauce as the marinade, because the aroma of the cooked goose depends on the marination. Then, sew up the incision of the goose cavity with a goose tail needle, blow air from the neck of the goose, and inflate the goose body and put it in boiling water for a while to shape; Then coat the goose with skin water made of maltose, hang it in the windy place to dry, and finally put it into a charcoal stove for roasting. The charcoal fire temperature can reach above 2℃ and burn thoroughly, so that the goose oil can be forced out and infiltrated into the goose meat, and the whole goose meat is oily.

For the production of Beijing Roast Duck, Shan San has never seen it with her own eyes, but from the tasting, she roughly understands that Guangdong Shenjing Roasted Goose is different from Beijing Roast Duck in eating, and Beijing Roast Duck requires very delicate skin crispness, and the flavor starts with the paste mixed at the back; Besides crispy skin, the roast goose in Shenjing also needs to be tasty. Therefore, the production methods of the two are definitely different.

finally, the taste of Guangdong Shenjing Roasted Goose and Beijing Roasted Duck: eat it together with belt meat PK exquisite side dishes

The best time to eat Guangdong Shenjing Roasted Goose and Beijing Roasted Duck must be the moment when it is freshly baked. Well-cooked deep well roasted goose and Beijing roast duck will both have ruddy and shiny skins, which are very attractive! However, they are eaten in different ways:

1. Roasted goose from deep well, which originated from the folk, will be chopped out of the oven and served on the table, and it will be eaten together with skin and meat. A deep well roast goose served on the table can meet the requirements of different people: those who like to eat thin can choose goose breasts with less fat; Those who like to drink wine will choose goose brisket, because this is the place where sauce ingredients are concentrated and the taste is the most fragrant; If you like crispy, choose the back of the goose, and the meat is thin and crispy to grab the fire. If you want to be crisp and not greasy, you must try the goose's nest, which is below the goose neck and above the goose breast. In a word, you can eat different feelings in different parts of a deep roast goose. Beijing roast duck comes from the palace, but it is more particular. It needs to be peeled up. The delicate knife work and plate setting are very particular. Even the roast duck is served with shredded cucumber, shredded onion and so on, as well as sweet noodle sauce and sugar! There are two classic ways to eat Beijing roast duck: first, put a few pieces of duck skin, sweet noodle sauce, shredded onion and cucumber on the lotus leaf cake and roll them together to eat, which is the most common; Second, if you don't like to eat ingredients, dip the duck skin in fine sugar.

From the origin, production and eating methods of Guangdong Shenjing Roasted Goose and Beijing Roasted Duck, each of them has its own "unique" characteristics, so that after three girls in Yu Shanshan have eaten Shenjing Roasted Goose and Beijing Roasted Duck many times, they still can't tell which one is better, but they have their own flavors.

so, have you ever tried roast goose in deep well and Beijing roast duck? Which do you prefer to eat? Have you ever eaten the best roast goose in Shenjing there? Have you ever eaten the best Beijing roast duck there? Welcome everyone to leave a message to share! This article is a copyright work, and it is strictly forbidden to carry, reprint or wash the manuscript without the written authorization of Shanshan. If you need to reprint, please contact the author Shanshan, thank you.

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