1. Beijing Roast Duck

Beijing Roast Duck is very famous, and basically no one does not know Beijing Roast Duck. If you go to Beijing, you must eat Beijing roast duck. As a delicacy in old Beijing, even foreigners should try Beijing roast duck after they come. In ancient times, Beijing roast duck was generally enjoyed by nobles. After all, every piece of roast duck has a quantity, so what you eat is exquisite. Moreover, there will be a layer of butter between the duck meat and the duck skin of Beijing roast duck. If you cut it, each piece of duck meat will be fat and thin. If it is served with pancakes, it will be fat but not greasy and taste very good.

Moreover, when dealing with Beijing roast duck, we should pay attention to knife work. If the knife work is not good, it will affect the taste of Beijing roast duck. And Beijing roast duck is divided into two factions, which are? Hanging roast duck? And? Stewed roast duck? . As for the taste, it's up to everyone to taste it themselves. 2. Shanghai Babel Duck

The ducks used in Shanghai's authentic Babel Duck are all fat new grass ducks. After all the internal organs in the duck are removed, all the ingredients are directly stuffed into the duck, then directly buckled in a big bowl and wrapped in cellophane. Finally, steam it for a few hours, and when it is done, pour the sauce on it. 3. Nanjing salted duck

Although the taste of Nanjing salted duck is relatively light, when it is made, it needs to be salted with a lot of salt for a period of time, and some seasonings should be added to taste. At the beginning, it may be tasteless, but as long as it is fine, you will feel the delicate feeling of duck meat, and the taste is refreshing and not greasy. 4. Sichuan Zhangcha Duck

Zhangcha Duck is a kind of smoked duck, which is complicated to make and strict in materials. Camphor tea ducks are all drakes in autumn, then they are pickled with dried tangerine peel and cooking wine, smoked and roasted with good camphor leaves and scented tea, then steamed for an hour, and finally fried in an oil pan.