Sugar cakes are a specialty of Jinan. Adding sugar and essence to ordinary millet paste can not only increase flavor, but also prevent the cake board from hardening.
Manufacturing method 1. Mixing flour: Soak millet flour in water, add proper amount of sugar and essence and stir into paste, and the ratio of flour to water is 108 ~ 9.
2. Pyrolysis: Pyrolysis with an iron round nut with a diameter of 50-60 cm and a slightly convex center. Heat the chisels one by one, then wipe them with a cloth dipped in cooking oil, then pour the paste into the center of the chisel with a spoon in your left hand and a scraper in your right hand, scrape the paste quickly and evenly along the edge of the chisel, and scrape it into circular slices from outside to inside.
3. Forming: Lift the baked pancake from the edge and fold it into six layers on the nut while it is hot to form a rectangle. Take it off the chopping board, board it, cool it and pack it.
The product is characterized by being as thin as paper; Pale yellow; Crispy and refreshing.
2. Dujia donkey meat
As the saying goes, dragon meat is in the sky and donkey meat is underground. Donkey meat is known as the treasure of meat. It is said that Empress Dowager Cixi likes to eat donkey meat. There are chefs who specialize in cooking donkey meat in the palace, and famous chefs who make donkey meat all over the country often pay tribute to donkey meat to satisfy their hobbies. It is said that Dujia donkey meat piled on stones was a tribute at that time.
Du Shanping, a descendant of the Dujia donkey family, is in his forties this year. He has been doing donkey meat business in Duoshi Street since he was seventeen or eighteen. Du Shanping's great-grandfather was Du, and Du's father was a seven-product official in the Qing Dynasty. Then I quit my job. He went back to his hometown to pile stones. He has no salary, no skills and his life is a mess. He ate the last meal instead of the next. All day long, my hair is sparse and my mane is drooping, so I can't face it. I had no choice but to shoot it at the west dam of Rocky West Bridge. When Du's father became an official, he met a good friend, who was also the county magistrate of Qibin County. One day, he went to visit his old friend. Seeing that his life is so bad, he can't help shaking his head and sighing. He blamed his old friend for not resigning. In addition to sympathy, he suddenly remembered that he had a secret recipe for cooking donkey meat and saw many donkey owners piling stones. So he brought the secret recipe, funded his old friend to start the donkey meat business, and named it Dujia donkey meat.
Du donkey meat has a unique formula and excellent taste, and soon became a famous local specialty snack and was selected as a tribute.
Du's donkey meat business is booming. By the time Du took over the business, his family had become a famous local rich man. However, Du remembered that his father had to be frugal in his life, and he lived a very simple life. He didn't pay attention to his clothes and even patched them. He can't eat until he is full.
One day, a group of Henan businessmen who made cow cages pulled seven carts to sell in the northeast. They went to pile stones for dinner and rest, and saw an old man in rags picking up sesame seeds that had fallen while eating sesame cakes. This old man is Du. When he saw the businessman laughing at him, he said, I don't want your sesame seeds, but I'm afraid you will waste them. You know, a grain of food and a sweat are hard to come by. Later, he asked, Do you sell cowsheds?
Henan businessman disdainfully said: You are so poor, can you afford it? Du said: I have many cows. I think I have more cows than you. Henan businessmen naturally don't believe it: if so, then we will give you all these cow cages. Du had people lead one by one out of the yard and put them in cages. The cages of the last seven cars were worn out and cows kept running out. It is said that there may be as many as 1 10,000 heads. Later, there was a saying that "ten thousand cows are at home". Du Shanping said that his great-grandfather Du made a lot of money in the donkey meat business, and he also raised a lot of cattle, of course not as much as the legend.
Donkey meat is rich in nutrition, and has the functions of nourishing qi and blood and transforming blood viscera. It is said that eating donkey meat often can relax muscles, promote blood circulation, open blood vessels and replenish vitality. Therefore, donkey meat often becomes a common food for people.
Du Shanping's father didn't inherit donkey meat from the Du family, but Du Shanping's skills were directly passed on to him by his grandparents. He once heard his grandmother say that after 1956, the country was not allowed to slaughter large animals. If a donkey is slaughtered in prison for three years, no one dares to kill it. 1958 the state put forward three red flags (people's commune, egalitarianism, pot rice). Ordinary people live a collective life. Horses, cows, mules and donkeys are the main labor and productivity of the collective. A brigade has several animals, all of which have household registration. Sick cows and donkeys must be reported to the commune and approved before they can be slaughtered. In addition, during this period, the country engaged in sports, social chaos, people's lives panic. Du Shanping's father has no mind to learn crafts or do business.
Du Shanping started this ancestral craft on 1986, and renamed Du Donkey Meat as Ping 'an Donkey Meat (Du Shanping's nickname is Ping 'an, which means safe and healthy). There are two cooking methods for Ping 'an donkey meat. One is to mix traditional Chinese medicines in proportion and put them in a meat pot with newly slaughtered donkey meat. Another method is to drive live donkeys into a specially built roadway and keep the temperature of the roadway with fire. Donkeys will drink prepared Chinese medicine when they are thirsty after sweating. After this cycle for many times, the medicine will penetrate into the live donkey and become a medicine donkey, and then the donkey will be slaughtered and cooked in a pot.
It used to be easier to buy donkeys than meat, but now it is easier to buy donkeys than meat. At the beginning, there were many donkey owners in local or surrounding towns and villages. Donkeys are easy to buy, but meat is not easy to sell. Meat is rarely sold in each episode for the simple reason that ordinary people's living standards are so low that they can't afford it. Now, things are different. We never go to the market. We kill several donkeys every day and there is not enough meat to sell. Many restaurants, supermarkets and other customers must make reservations four or five days in advance, otherwise they can't get them. Where do live donkeys come from now? Du Shanping made a joke when there was no water in the well. He went on to say that due to the long growth cycle of donkeys, there are fewer and fewer people raising donkeys in rural areas in recent years, and there is no large-scale breeding. Therefore, the local live donkey resources are gradually scarce and cannot meet the demand. However, importing live donkeys from Xinjiang, Inner Mongolia, Liaoning and other donkey producing areas will have a high freight rate and greatly increase the cost. So now we mainly rely on brokers to match the bridge and buy local donkeys in surrounding counties and cities. The broker contacted the seller, called me, and then I went to see the goods. Isn't it more convenient and labor-saving for them to deliver goods? No, donkeys are fat and thin. How much you spend on a donkey depends on the amount of meat. You must see for yourself how much it is worth. If you look elsewhere, you will lose money. For more than 20 years, Du Shanping has developed a pair of sharp eyes that are more accurate than weighing. Touch the donkey's neck and buckle the ribs, and you will know how much meat you can produce. You can weigh it after slaughter, and it is estimated that one or two kilograms will be enough.
During the May Day Agricultural and Sideline Products Expo every year, Du Shanping will go to Jinan to participate in the exhibition, which has been attended for five or six years and is well received by citizens and consumers. During the China International Import Expo (CIIE), I sold hundreds of kilograms every day. In 2007, Todos Ping 'an Donkey was rated as a famous snack in Jinan, and a sales outlet was set up in Jinan Grand View Garden.
Peace donkey meat is a good art, and you can collect all kinds of flowers for your sweet blessing. At present, there are dozens of donkey meat processors in Duoshi Town. Du Shanping hopes to make the donkey meat with them into famous brands and let the fragrance of donkey meat float to every corner of the motherland.
3. Liujia mutton
Liu's mutton in Qu Di Town is an ancient craft, which has been passed down for generations. The earliest grandfathers in Liu Yuzhen had two unique skills: instant-boiled mutton and fried shrimp, which were famous snacks in Fiona Fang at that time. I don't know how my grandparents learned this craft. At that time, the Japanese had not been driven away, and the mutton cooked by my grandfather was sometimes taken away and eaten by the Japanese. After eating, they gave a thumbs-up and kept shouting Yao Xi!
Later, Liu Yuzhen's great-grandfather inherited the craft of frying prawns.
Liu Yuzhen's father's name is Liu Pisen. When he was a teenager, he learned to cook mutton with his father and mastered all the crafts. When cutting the tail of capitalism, individuals are not allowed to do business, but when the form is slightly loose, Liu Pisen will secretly cook some mutton and then secretly sell it to subsidize the family. However, family members are always on tenterhooks, afraid of being known.
You can earn four or five dollars a day by buying this episode and selling that one. How to learn from Dazhai? When studying agricultural Dazhai, the commune requires all members to work hard and concentrate on learning Dazhai. Therefore, personal transactions are restricted, and the market of the whole commune is concentrated in one day, so that people can't catch up with this episode and it is not easy to buy and sell. During this period, Liu Pisen was arranged to slaughter sheep in the commune grain station and work for the collective. Seeing the opportunity, he also dredged up the relationship with the commune and brigade, bought a sheep and cooked it himself, and rode to the Jiyang selling point. Liu Pisen made this craft intermittently, but he didn't put it on hold.
The Third Plenary Session of the Eleventh Central Committee of the Communist Party of China moistened the motherland like a spring thunder, and all walks of life sprang up like mushrooms after rain. When the land is divided into households, people can farm freely, and skilled businessmen can also let go of their hands and feet and do business bravely and freely. Since 198 1, Liu Pisen has been committed to the management of Liu's mutton.
Liu Pisen has six children, Liu Yuzhen is the eldest, and her husband An Huachen comes from Anjia Village, a neighboring village. Since getting married, he has been cooking mutton with his father-in-law in Liu's house. A few years later, Liu Pisen was old and his son was still young, and he was studying at school. Liu Pisen will pass on what he has learned all his life to Mr. and Mrs. Anwar without reservation. When Liu Pisen died in 1990, Mr. and Mrs. An Huachen inherited their mutton shop and kept it in the Liu family. By 2000, Anwar Chen had built five buildings in the south of Dongtou Road, Anjia Village, and built a mutton processing base including a processing room, a cold room, a business room and a warehouse. Only then did the couple move back to their home from the Liu family. From Liu Pisen to An Huachen, he has been with the Liu family for decades. Therefore, Chen Anhua continues to run a mutton shop at home, but he always uses the name of Liu's mutton shop, which has been recognized by relevant departments and consumers.
The Brilliance couple were taught by Liu Pisen for many years and mastered the unique skills from buying sheep to slaughtering and processing. Liu's sheep and meat are goats raised at home. Because free-range goats are mainly willing to eat grass, feed and additives are not fed, and their meat quality does not contain harmful elements such as hormones, so it is a pure natural green food. Therefore, the meat is delicious, pure and nutritious. For a time, they have been to Inner Mongolia sheep from other places, but through practice, the taste of Inner Mongolia sheep is not good. Even if they are cooked in the same way, they still smell like grass buds and have no taste at all. They went to the market, and many people bought it, saying that you are mutton? It doesn't taste like mutton at all. It is actually a good thing for others to give advice, which can help them improve themselves. Sister Liu Yuzhen sincerely told us that she would never use Inner Mongolia sheep again. Through practice, Mr. and Mrs. Liu Yuzhen also found that local sheep under 30 kg taste best when cooked.
The mutton cooked by Brilliance is famous for using pure goats, and the most important thing is the seasoning in cook the meat. This is a unique skill. Several natural Chinese herbal medicines are mixed in proportion, and then the amount of seasoning is determined according to the amount of cooked meat. Cooked mutton is not greasy, delicious and has a great appetite, which is favored by consumers. However, due to self-employment and the limited number of local goats, the meat source is quite scarce and has not yet formed a scale. A dish is only cooked once every five days. Sometimes I usually buy it, but I often can't buy it. Mutton is limited. Apart from hotels, restaurants and hotels in Jiyang and Qu Di, there are almost no real retail stores in the market. Therefore, although Anwar Chen's mutton is expensive, it was sold out as soon as it was listed.
After the sheep is slaughtered, the mutton can't see raw water. When it sees raw water,
Have you considered opening a shop in Jiyang County or a big city? I've often thought about this problem, but I haven't decided yet. At that time, business was good and people from other places often came to buy it. Let's wait and see. Down-to-earth, contented. Brother Brilliance's simple sentence is full of philosophy.
4. Topaz Temple tofu skin
The fragrance overflowed the pot and the essence condensed into gold foil.
Enjoy exotic plant meat, and tofu pudding will open an autumn slope of wheat.
Tofu skin is a traditional local famous product, especially Yudong Village in Yuhuangmiao Town. As thin as paper, like a pimp, delicious and cheap. All kinds of vegetarian dishes made of cold, hot, meat and tofu skin are delicious. The reason why Yudian tofu skin tastes sweet and delicious is related to its production technology. According to insiders, soybeans are beaten, roasted, filtered, beaten and peeled. More than 70 pieces of tofu skin should be scooped in the pot, and then pressed, peeled and peeled. This series of processes are carried out at a high temperature of 40℃. The tofu skin that has just been torn off from the tofu skin cloth is yellow and tender. If you knead it like a handkerchief and throw it on the leather board, the smooth tofu skin will not have any cracks and corners. It's a pure green food, and it doesn't add any chemical ingredients, which definitely makes you feel at ease. Unlike the tofu skin on the market, the tofu skin on the market is raw. Tofu skin of topaz temple is specially smoked, which can be cold or stir-fried. This is a delicacy on the table. Excerpt from "Hundred Chants on the River" by the owner of an idle house.
5. Jiyang crisp fish
Our crisp fish is the representative of the fresh Jiyang River, and it is famous at home and abroad for its title of Shaw Crisp Fish. Shao's crispy fish is famous for its crispy fish in Baima Lake in Shangyu for sixteen years. There is a legendary story about the origin of the little suyu. An ordinary grass carp, after secret knife cutting, frying and seasoning, makes the fish tender outside and crisp inside, fresh and delicious, sweet and sour and salty, and rich in flavor, which makes many people clap their hands! Shaw Crisp Fish is rich in trace elements such as protein, fat, vitamins, nucleic acids, potassium, sodium, magnesium, zinc, selenium and iodine, and various nourishing seasonings in soup, so it has anti-aging and anticancer effects. Shaw crisp fish is not only a snack, but also a beautiful snack. It is famous for its Huang Liang color, fresh and tender color, crisp bones and tender meat, and delicious and refreshing taste. It can be made into salty, sweet, fresh and spicy flavors, which can make people who like all kinds of flavors full of praise.
6. jar meat
History: jar meat began in Qing Dynasty. Because meat is stewed in a porcelain jar, it is named. It is said that this dish was created by the chef of Fengjilou Hotel in Jinan. Yuan Mei's "Suiyuan Food List" in the Qing Dynasty recorded that meat was put into a magnetic pot and stewed with bran. The method is the same as before, always sealed.
Features: It is made by stewing ribs. The dish is dark red in color, rich in carrion soup, fat but not greasy, and delicious.
Technology: Wash the ribs, cut them into 5cm square pieces, blanch them in a boiling water pot for about 5 minutes, remove them and wash them with clear water. Onions are cut into 3.5 cm long sections, and ginger is sliced. Put the meat in a magnetic jar, add soy sauce, rock sugar, cinnamon, onion, ginger and water, cover it, boil it over medium heat, and then stew it for about 3 hours until the soup is thick and the meat is rotten.
7. Huangjia barbecue
Yellow barbecue is a famous traditional flavor in Jinan. It is famous for its delicious taste and tender but not greasy skin. Huang Zu was born in Huangjiawan, Zhangqiu. In the early years of Qing Emperor Kangxi, he managed barbecue in Dongguan Bridge, Zhangqiu Old Town. It has a history of more than 300 years. The old name Maoshengzhai Barbecue Restaurant was changed to Changshengzhai in the early years of the Republic of China, and it still manages barbecues at the original site. The barbecue made in this shop has a unique flavor and high quality, and is praised by the world as Huangjia barbecue. The Huang family has been engaged in barbecue since their ancestors and passed down from generation to generation. They are all engaged in this business to support their families. In April, 1956 Huang BBQ participated in Shandong Famous Handicrafts Expo as a famous food. The "Yellow Barbecue" made by Huang (Huang's grandfather) won favorable comments at the exhibition.
Huangjia barbecue enjoyed a high reputation in Xianfeng period of Qing Dynasty, and its sales volume was considerable. There are many barbecues in Huangjiawan. During the period of Xuan Tong in the late Qing Dynasty, there were four or five barbecue shops operating. During the Republic of China, someone in Huangjiawan opened a barbecue shop in front of Jinan. After the industrial and commercial development in Shangbu District, Yixiangzhai moved to Jinger Road and Weisi Road to operate.
Since the opening of the market, barbecue has been deeply loved by the people, and there are more and more barbecue shops. Due to the infiltration of mechanized production, the production technology and technology of Huangjia barbecue are improving day by day, thus enriching the food culture of consumers.
Ingredients: about 60 kilograms of healthy pigs.
Ingredients: star anise 1 50g, fennel100g, clove150g, pepper 50g, coarse salt150g, four straws, thin white paper1piece, and 40kg of dried wheat straw.
Production method:
1. After the pig is slaughtered, it should be eviscerated, depilated and cleaned, and a knife should be cut every 2 cm, with a depth of about 0.5 cm. For the thick part of meat, cut it into two layers first, and then cut it every 2 cm with a vertical knife. After the whole pig is cut, rub the ingredients.
2. In addition to grinding the ingredients into coarse salt, all the ingredients should be put in a basin, stirred evenly and smeared on the pork. Rub the ingredients into the depth of the cut meat strips and then marinate for about 30 minutes. Hook the trident on the pig's back with double meat hooks, hang it upside down, stretch the pig's back elbow and back room with straw segments, and then clamp the outside of the pig's waist with steak made of steel bars to form a barrel shape. Then, straw is used to support the middle cavity and front cavity of the pig, which makes the pig's body round and evenly heated when roasting.
3. Light the oven with wheat straw, throw 40 kilograms of wheat straw into the oven to make it burn fully, and then block the tuyere with slate and coal ash. Stick white paper on pig intestines to prevent pollution. Put the pig on the top of the stove, put a big pot on the top of the stove and paste it with soil, and the smoke will come out slightly.
After turning off the stove for 45 minutes, the barbecue is finished. Open the cauldron, take out the barbecue and hang it. Scrape off the outer layer of charred pig skin with a knife, and then slice the meat into thin slices, which can be eaten.
Features: crispy skin and tender meat, fat but not greasy, with a long aftertaste.
8. Milk chicken breast soup
Milk chicken breast is a famous soup dish in Jinan, Shandong Province. As the saying goes, a singer should have a good accent and a chef should have good soup. This shows that making soup is the basic skill of a chef, and it also shows the important position of soup in a banquet.
There is another story about the origin of soup. According to legend, during the Warring States Period, Sun Bin fought with Pang Juan and built a maze. After Wei Jun entered the DPRK, he didn't come out for three days and nights. After that, an old man gave him the antidote. Pang Juan ordered the military chef to cook soup in a cauldron, add medicinal vinegar and season with salt. The soldiers drank wine, took clothes, woke up and fled the array. Soup dishes have been handed down since then.
Soup in Shandong cuisine, that is, broth, is often used for seasoning. Although monosodium glutamate has been used now, more exquisite banquet dishes are seasoned with broth. Flavoring with broth has a function that monosodium glutamate is difficult to play. Bamboo soup is divided into clear soup and milk soup. Clear soup is rarely seen at the bottom, and the milk soup is mellow and milky. They are all made of chicken, duck and pork elbow. Except for the difference in temperature and processing method.
Origin: Jinan, Shandong Province
Category: dishes
manufacturing method
[raw materials]
Chicken breast150g, cooked ham 25g, fat pork 50g, mushroom 25g, magnolia officinalis 50g, horseshoe 50g, two egg whites, milk soup 800g, clear soup 250g, wet starch10g, refined salt 2.5g, Jiu Shao15g.
[recipe]
(1) Flatten the chicken breast with a knife, mash it into fine mud, put it in a bowl, add 25g of water and mix well. Boil water chestnut in a pot, take it out, let it cool, chop it into fine mud, put it in a bowl and mix it with fat pork (chop it into fine mud). Slice orchids and mushrooms, blanch in boiling water, remove and drain. Slice the ham.
(2) Beat the egg white into foam, add chicken puree, wet starch, fat puree and horseshoe puree, add refined salt 1g, and stir evenly to make stuffing for later use.
(3) Add 5g scallion oil into the frying spoon, and turn to low heat to knead the materials evenly.
(4) Add 5g scallion oil into the wok, and when it is heated to 50%, add milk soup, clear soup, refined salt, mushrooms and magnolia slices to boil, skim the floating foam, then add ginger juice and monosodium glutamate, and sprinkle with ham slices.
9. shredded chicken soup.
Wonton is a traditional snack in Jinan with a long history. There are many ways to eat, and different names are taken according to different ingredients. There are clear soup, broth, shredded chicken, sesame sauce and three fresh wonton. In the south, cooked noodles are also put in soup bowls, topped with wonton and decorated with cabbage hearts, which is called Wonton Noodles. Wonton is cooked all over the country, but Jinan is the first one. Wonton was the main variety of Jinan supper in the old days. There are many wonton shops in modern times, the most famous of which are Shengxing Chenghao Wonton Restaurant and Qingyun Wonton Restaurant. There is also a famous restaurant around Anchas Street called Fried Wonton. The wrapped raw wonton is fried in big oil until golden brown, crisp outside and tender inside, and delicious. Braised wonton with sesame sauce is similar to boiled rice noodles with sesame sauce. Cooked wonton is cold or boiled in cold water, with sesame juice and other seasonings, which is a seasonal food in Jinan in the old summer.
There are few restaurants specializing in wonton now. In the early years, the famous Yifa wonton restaurant had closed down, and there were many individual wonton stalls, but the taste was not good.
Ingredients:1000g flour, 500g lean pork,100g cooked chicken,100g dry starch, 50g eggs, 50g laver, 50g coriander,10g chopped green onion, 50g soy sauce, 30g peanut oil and refined salt.
Production method: 1. Pour the flour into a basin, add 380 grams of water, knead it into dough and rub it on the dough table. Roll a large piece of kraft paper with a rolling pin and thin it several times. Pat a layer of dry starch (mung bean powder is the best) every time you roll it, about five or six times. After rolling, cut it into a trapezoid with a knife, with an upper width of 5 cm, a lower width of 8 cm and a height of 8 cm.
2 Chop pork into paste, add soy sauce, salt, minced onion and ginger, peanut oil and sesame oil, and stir clockwise to make stuffing.
Coriander is washed and cut into powder, laver is soaked and torn into small pieces, and cooked chicken and hanging egg skin are cut into filaments instead.
4. Boil boiling water in the pot, push wonton downward, float for 3 minutes, take it out, put it in 20 bowls, sprinkle with laver slices, coriander powder, chicken skin shreds and cooked chicken, pour in 1/20 clear soy sauce, and then pour cooked chicken and elbow soup into wonton bowls.
Features: the soup is pure and mellow, the stuffing is fresh and tender, and the skin is thin and smooth. It tastes better with crispy sesame cakes and oil swirls.
10. Stewed roast duck.
Stewed roast duck is a special dish in Jinan, Shandong Province, with a long history. Before stewing the roast duck, put straw and other fuels into the furnace and light it to make the temperature in the furnace rise to a certain degree, and then turn off the fire. Then, put the duck carcass on the iron cover in the furnace and cook it thoroughly with charcoal fire and hot wall in the furnace. You can't open the oven door or move the duck in the middle. Put it in and take it out once. The characteristic of this method is that ducks can't see open flames. During the baking process, the temperature in the oven is first high and then low, and the temperature naturally drops. Although the firepower is warm but not strong, the air humidity is high. In this way, the duck is heated evenly, the oil and water consumption is low, and the skin and meat are not separated. The finished roast duck is purplish red with no impurities on its surface. The skin is bright and the meat is crisp, the meat is white and tender, and it tastes delicious. The reference standard for success is that preserved duck should be as fresh as steamed bread.
According to legend, the beauty of roast duck comes from a rare breed of Beijing duck, which is the best meat duck in the world today. It is said that the breeding of this special pure white Beijing roast duck began about 1000 years ago because of the hunting of emperors in Liao, Jin and Yuan Dynasties. I occasionally get this pure white wild duck breed, which is raised for hunting. It has been continued, and this excellent purebred duck breed has been obtained, and it has been cultivated into today's precious.
During the Northern and Southern Dynasties over 400 AD, the word roast duck appeared in the book Food Treasures. In the Southern Song Dynasty, roast duck was a famous food in Lin 'an (Hangzhou). At that time, roast duck was not only a folk food, but also a delicacy at the home of the scholar-officials. However, according to the records in the History of the Yuan Dynasty, after the Yuan Dynasty attacked Lin 'an, Bo Yan, the general of the Yuan Dynasty, had moved all the skills of Lin 'an City to the metropolis. Therefore, roast duck technology spread to Beijing and became one of the rare royal meals in the imperial palace of the Yuan Dynasty. With the change of dynasties, roast duck became a delicacy in Ming and Qing dynasties. In the Ming Dynasty, roast duck was still a must-have food for the Palace Lantern Festival, and later it was officially named Beijing Roast Duck. With the development of society, Beijing roast duck gradually spread from the palace to the people.