Beijing Roast Duck has become a world-famous beauty food. Gourmets in past dynasties ate Beijing Roast Duck with a lot of attention. It seems that if they don't eat it this way, they can't reflect the authentic flavor.

To sum up, there are four main points:

Pay attention to the season:

You must eat roast duck in the right season, and bad season will affect the taste. Taste advocates that eating roast duck in winter, spring and autumn is the best. The reason is that Beijing ducks in winter and spring are tender and tender; The weather is crisp in autumn, and the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also relatively fat. In summer, the climate is hot and the air humidity is high. At this time, Beijing duck meat is thin and thin, and the quality is poor. The roasted duck skin is prone to root (that is, it is not crisp), so the taste is relatively poor.

Pay attention to the slice method:

Because the slice is good, not only the dishes are better in shape, but also the taste is more beautiful. After the roast duck is roasted, it is necessary to slice off the skin and put it on a plate for food before the duck breast collapses. At this time, the duck meat tastes crisp and delicious in the mouth. The method of sliced duck is also exquisite. First, slice the duck skin before it is hot, which is crispy and delicious. Then eat a slice of duck. Second, there are pieces of belt meat, which are thin and not broken. A duck weighing 2 kg can slice more than 1 pieces of duck meat, and the size is even, such as clove leaves, which are crisp, fragrant, tender and unique.

Pay attention to condiments:

There are three types of condiments for eating roast duck, each of which has different flavors, so it is necessary to adapt to the tastes of different guests. One is sweet noodle sauce with onion segments, and then with cucumber strips or green radish strips to clear the mouth and relieve boredom; One is garlic paste with soy sauce, which can also be matched with cucumber strips or green radish strips. Garlic paste tastes fragrant and spicy, and can also relieve greasy. It is a very popular seasoning in the early years. There is also a dessert method with white sugar as seasoning, which is preferred by customers who don't like onions and garlic, especially by young women. The first seasoning method is now the most commonly used, in which the sweet noodle sauce used is produced by Beijing "Liubiju", otherwise the taste will not be regarded as authentic.

Pay attention to accompanying food:

There are two kinds of accompanying food commonly used to eat roast duck, one is lotus leaf cake; One is hollow sesame seed cake. You can peel off two pieces of lotus leaf cake, spread sweet noodle sauce on each piece, then add onion, cucumber strips, (or green radish strips) and roast duck slices, or spread garlic paste, soy sauce and cucumber strips (or green radish strips), and then clip the roast duck slices and roll them up to eat. In the early years, Quanjude Roast Duck Restaurant often prepared a kind of millet porridge with barley and red beans. This kind of millet porridge is beautiful in color, smooth and refreshing, and drinking a small bowl of this special millet porridge after eating roast duck will definitely bring you an incomparable and comfortable feeling.