2》Beijing Cuisine Peking Roast Duck

Ingredients:

1 Beijing duck (2250g), 10g maltose, 1 dish of sweet sauce, Beijing onions 1 plate, some lotus leaf cakes or sesame seed cakes;

Preparation method:

Choose a complete Peking duck, inflate from the cut trachea to separate the skin and flesh. The whole body bulges and looks plump. Eviscerate the duck and place a wooden stick about 2 inches long to support the breastbone so the skin can stretch. Then hook the neck with a hook, and apply a layer of light maltose on the duck skin. Hang in a ventilated place to dry. Hang the dried duck in the oven and have a hot water bottle ready to fill the duck with water at any time. Time control and temperature control are very important. In order to make the duck roasted thoroughly and evenly, it must be constantly turned and stirred with a roasting pole if necessary. Roast the duck until it is completely brown, and the duck will look like it has been painted with bright paint. Serve the lotus leaf pancakes, sesame seed cakes and other condiments placed on the table in advance together with the sliced ??duck meat.

3》Roast duck in the old capital

From the perspective of the history and culture of life and food, it is relatively early for the popular flavor food "roast duck" to appear in our country. But at the beginning, it was not called "roast duck", but "roast duck" or "roast duck". Its unique characteristics are all cooking methods in daily life. And this cooking method, judging from the history of our country, has already appeared as early as the Western Zhou Dynasty in the slave society. For example, "The Book of Songs? Xiaoxie? Hu Ye" records: "There is a rabbit head, which is burned."

However, in terms of life and diet, there is a "roasting duck", or it is also called "roasted duck". "Roast duck", these two different terms, the former appeared as early as the Southern and Northern Dynasties; the latter appeared later, in the Yuan Dynasty. And regarding these two different views, the book "Beijing Tour Guide" made this very sophisticated record: "The history of roast duck: As early as the Southern and Northern Dynasties (420-583 AD), in the "Shizhenlu", There have been records of roasting duck in the "Yinshan Yao" of the Yuan Dynasty. Not only that, "The Yuan opera "Keeping the Money Slave Buys an Enemy's Creditor" and the Ming novel "Jin Ping Mei" all contain 'roast duck' and 'roast duck' as commercial delicacies." These are the predecessors of today's roast duck.

So, when did roast duck restaurants start to appear in Beijing? There are two theories: one is that it appeared in the Jiajing period of the Ming Dynasty (1522-1566); the other is that it appeared in the 50th year of Qianlong in the Qing Dynasty (1785). And these two theories, no matter which one they are, have the same characteristics: all the "roast duck" sold at that time was called "Nanlu duck". Not only that, the name of the roast duck shop is not "Beijing Roast Duck Restaurant", but "Lao Bianyifang Roast Duck Restaurant" (the oldest brand name). Its earliest store location was in Mishi Hutong outside today's "Xuanwumen". Regarding this, it is recorded in the book "Beijing Traditional Culture Fact Sheet": "The Ming Dynasty roast duck restaurant 'Lao Bianyifang' was founded in the capital (referring to Beijing). "Chaoshi Congzai": "Roast duck; Bibiafang, at the north entrance of Mishi Hutong Lu Nan. "Du Suo Ji": "The main dish of the banquet is whole duck, and the famous Bianyang... is especially famous for roast duck in the Qing Dynasty." "The Imperial Capital's Years of Record": "In addition to the Mid-Autumn Festival cinnamon cakes, there is... Nanlu duck". The Forbidden City's "Wutai Normal Dinner Dinner": "From the 5th to the 17th of March in the 26th year of Qianlong's reign." Emperor Qianlong ate roast duck 8 times in 13 days.

So, why is it called "Lao Bianyifang Roast Duck"? In fact, the meaning of the three words "Lao Bianyifang" is self-evident. Mainly to attract customers. So, why is there still a word "Fang"? It means that "roasted duck shop" was also a kind of workshop engaged in handicraft production in the society at that time. Of course, there were many handicraft workshops. For example, the handicraft workshops in the Tang and Song Dynasties had many names, including copper workshops, sugar workshops, paper workshops, carpet workshops, cake workshops, brocade workshops, gold and silver workshops, lacquer workshops, etc. However, the interesting ones are. Yes: In old Beijing, there was not only "Bianbi Fang Roast Duck Restaurant", but also "Mom's Workshop", also known as "Mom's Shop", which was a place specializing in introducing maids. Therefore, in life at that time, When people say "Bianbi Fang", they know that this kind of store specializes in flavored food - roast duck

Here, we can give a more prominent and typical example, such as recorded in the book "Memories of Old Beijing": "Bianbiifang was also founded during the Qianlong period, many years later than Duyichu. In the 1930s, there were cheap shops in Mishi Alley and Xianyukou in Luoshi. The latter is opened by a friend of the old shop. It is not far from the west entrance of Xianyukou. It has a two-story building and a front door, which is similar to the one in Dudu. There are scattered seats downstairs, and there are several elegant seats upstairs, mainly selling roast duck (now called roast duck). "

It is said that "the current Xianyukou Biianfang Roast Duck Restaurant outside Daqianmen opened in the fifth year of Xianfeng in the Qing Dynasty (1855). It came from behind and had a great influence. Quanjude Roast Duck Restaurant was opened in the third year of Tongzhi in the Qing Dynasty (1864). Due to its efficient management and striving for innovation, it quickly became famous in Beijing and spread overseas. The founder, Yang Quanren, from Jixian County, Hebei Province, took a unique approach, learned from everyone's strengths, and changed the stew oven to a hanging oven, so it is very unique. During the Cultural Revolution, Quanjude was renamed 'Beijing Roast Duck Restaurant', and Bianyifang was renamed 'Xinlu Restaurant'. After smashing the "Gang of Four", he regained his name.

"

Peking duck is the main raw material for making roast duck. Obviously, the raw materials of roast duck are very particular. So, how particular is it? The growth period of Beijing stuffed duck is short, only 60-65 days , the ducklings will grow to a weight of 5-7 kilograms before 45 days, and can eat freely, but in the last 15-20 days, they will not be allowed to eat freely, and they will be fed by humans, that is, every 6 hours. It is fed once and 4 times a day and night, so it is called "Peking duck", and only "Peking duck" is qualified as the raw material of "Peking roast duck". The roasting method of "Peking roast duck" is summarized. To sum up, there are three types:

Stove method:

The oven has a door. Use straw to heat the stove and the iron grate in the stove. When there is no open flame, The prepared duck is placed on the iron grate, the oven door is closed, and roasted. This roasting method is called the "simmering oven method"

The hanging oven method:

This method of making Peking duck is characterized by: the furnace mouth is arched and has no door. The prepared duck is hung on an iron hook in the furnace, and fruit wood (pear) is used below. , jujube wood is the best) roasted over fire without closing the door.

Barbecued pork method:

This method of making Beijing roast duck is similar to barbecued pork. Its outstanding features are: it must be cooked. It is operated hand by hand. Because of its low output and time-consuming, it has been gradually eliminated in daily life. Therefore, there is no "Peking roast duck" in the barbecue method.

It needs to be sliced ??and served. According to the memories of old Beijingers, going to a roast duck restaurant is not only delicious, but also makes you feel happy. You can choose the fat duck yourself, and the waiter will get it. The roasted duck will be roasted upstairs. After it is cooked, a master chef will bring the roasted fat duck upstairs. The skin will be reddish-purple and oily, and it will be sliced ??in front of you. Each duck must be cut into pieces. There are about 120 slices, and the slices must be meaty, with alternating fat and thin, very appetizing. When eating, dip it in sweet sauce, add green onions, and roll it into freshly baked hot pancakes. It is really delicious to satisfy your hunger and satisfy your cravings. Incomparable.

Beijing Roast Duck

(1) History of Roast Duck:

As early as the Southern and Northern Dynasties (420 ~ 589), Zhizhenlu was mentioned. There are records of roast duck in the Yuan Dynasty's "Yin Shan Zheng Yao". These are the predecessors of today's roast duck. It appeared in the 50th year of Qianlong's reign in the Qing Dynasty (1785). At that time, it was operating the stew oven roasting method introduced from Nanjing (Jinling), so it was called Nanlu Duck. The earliest store was located in Mishi Hutong outside Xuanwumen, which is Laobian. Fang Roast Duck Restaurant (the store closed in 1937). The current Qianmenwai Xianyukou Bianyifang Roast Duck Restaurant was opened in the fifth year of Xianfeng in the Qing Dynasty (1855) and had a great influence. ), due to his efficient management and striving for innovation, he soon became famous in Beijing and spread overseas. The entrepreneur, Yang Quanren, from Jixian County, Hebei Province, changed the stew oven to a hanging oven, and found a unique way to learn from the strengths of others, so it is very unique. During the "Cultural Revolution", Quanjude was renamed "Beijing Roast Duck Restaurant" and Bianyifang was renamed "Xinlu Restaurant". After the "Gang of Four" was crushed, the name was restored

(2) Roast duck raw materials:

Peking duck is the main raw material for making roast duck. According to research, the ancestral home of Peking duck is the south. In the early Ming Dynasty, It was transported to Beijing by water and bred in the Chaobai River area in the east of Beijing, so it is called "Baihe Puya", "White Shelduck", "White Puya" and other names. Later, it was moved to Yuquan Mountain in western Beijing to be stocked, and gradually developed into today's fine varieties. The duck bred by artificial feeding is called Beijing stuffed duck.

The growth period of Peking duck is short, and it only takes 60 to 65 days to develop into a weight of 5 to 7 pounds. The ducklings before 45 days old can eat freely, and in the last 15 to 20 days, they are artificially fed once every 6 hours, 4 times a day and night. Qualified ducks can be roasted in the oven after a series of processes such as slaughtering, removing feathers, removing internal organs, washing, filling with water, blowing drums, and coating.

(3) There are generally three baking methods:

Stew oven method:

The oven has a door. Use straw to clean the furnace wall and the iron inside the furnace. Heat the grate. When there is no open flame, place the processed duck on the grate and close the furnace door, so it is called a stew furnace.

Hang furnace method: The furnace mouth is arched and has no door. Hang the processed duck on an iron hook in the furnace, and grill it with fruit wood (pear and jujube wood is best) below without closing the door.

Barbecued pork method:

Similar to barbecued pork, it must be done manually one by one. Due to low output and time-consuming, it has been gradually eliminated.

The roasted duck needs to be sliced ??and served. The slicing technology requires a high level of skill. Each duck needs to be sliced ??about 120 times, and each piece must have skin on it, with alternating fat and thin slices. The condiments include green onions and cucumber strips, and the seasonings include soft white sugar (this was the way it was eaten in the palace and is not available today), mashed garlic (less used now) and sweet noodle sauce (most people use this now). The staple food is lotus leaf cake or hollow sesame cake.

4》Zhejiang hanging oven roast duck

Ingredients

1 roast duck, 100 grams of mustard pickles, 100 grams of shredded green onions, 50 grams of sweet noodle sauce, 15 grams of sugar , 1g of umami king, 1g of refined salt, 750g of cooked clear oil (25g consumption)

Production process

1. Put the wok on medium-low heat, add sweet noodle sauce and water (about 100 grams), sugar, and umami king, stir with a spoon while cooking until thin and sticky, pour into a small bowl and set aside.

2. Put the wok on high heat, add cooked clear oil and heat it until 50% to 60% hot. Add the roast duck and fry until the skin is crispy and the meat is hot. Remove and drain the oil; use a knife to connect the duck skin. Under the duck slices, cut into slices and serve on the plate; wrap duck skin, duck meat, green onion shreds in a single pancake and smear with sweet bean sauce to eat.

5》Jiangsu Cuisine Jinling Roast Duck

Cuisine

Features

The duck skin is golden red, crispy and fluffy, oily and shiny, The meat is tender and fragrant, leaving a mouth-filling aroma. It can be regarded as the three unique colors, fragrance and taste. 4. Cooking delicacies and game vegetables

Ingredients

One Nanjiao Shelduck (weighing about 2000 grams). 150 grams of green cabbage leaves. 5 grams of Sichuan peppercorns, 30 grams of green onions, 25 grams of caramel, and 15 grams of sesame oil.

Production process

1. Slaughter and clean the duck, make a small opening under the right wing and take out the internal organs, wash and drain.

2. Stuff the green cabbage leaves and Sichuan peppercorns into the belly of the duck. Stuff green onion leaves into the duck's anus to make the belly full.

3. Insert the roasting fork from the lower crotch of the duck leg, through the sternum, to the shoulder bone and neck skin piercing 3.5 cm, bend the duck head from left to right, and pierce it from under the eyes. Poke through and jam the prongs.

4. Bring the water pot to a boil, lift the duck head into the water, pour boiling water over the duck body to make the duck skin shrink and tighten, and pores will appear. Then spread the duck body evenly with malt sugar and place it in a ventilated place. Blow dry everywhere.

5. Put charcoal in the grilling pit, light the fire and roast the duck on a spit. Grill the sides first, then the legs, tail, back, and finally the breast.

6. When the duck skin is squeaky and oil is about to bloom, apply it with sesame oil and roast it until it is golden red. Remove from the heat and remove the fork. Cut off the duck meat and put it on a plate, and embed the head and tail. , served with pancakes, sweet sauce, flower drum and scallions.