What are the delicious roast ducks in China?

How many kinds have you eaten?

Peking Roast Duck Peking Roast Duck has long become one of the synonyms of Beijing’s special delicacies.

Nowadays, Beijing Roast Duck has already spread to all over the world and enjoys a high reputation both at home and abroad.

It pays great attention to the ingredients and cooking methods. The duck embryo mainly comes from high-quality meat duck Peking duck. It is basically roasted over charcoal fire with fruit trees. It is white in color and red in color, crispy on the outside and tender on the inside.

When eating, they pay attention to the method of slicing duck. Authentic customers will often eat the skin and eat less meat, pick a little soybean paste, spread it on the pancake, then put a few roast duck slices on top, and then add shredded cucumber and green onion.

, the channel is mellow and crispy, which makes people fall in love with it.

Nanjing Roast Duck Nanjing Roast Duck belongs to Jinling cuisine. It is a traditional dish of Nanjing and has a long history. Many people even think that Nanjing Roast Duck is the originator of Beijing Roast Duck.

Nanjing's roast duck uses Xizhai shelduck as the main raw material. It belongs to the open oven roast duck. The texture of the meat is more round, tender, plump and not greasy. After roasting, it is sliced ??and eaten with a unique marinade.

The aroma is fragrant, especially when served with rice.

And compared with Beijing roast duck, its price is low, only a dozen yuan per piece, and it is really local.

Many people don’t know about Yiliang Roast Duck. In fact, in Yunnan, roast duck is also a favorite dish among the public.

Yiliang roast duck began in the Ming Dynasty and has always been a staple food for the people in Yunnan. It is popular in the streets and alleys of Yunnan.

Yiliang roast duck is roasted in an earthen brick stove over a dark fire with pine feather knots. It uses Yiliang's unique "little shelduck" and bakes it with pure honey on the skin. The finished roast duck is oily yellow in color, suitable for fatness and leanness, and fragrant.

Off the bone, with obvious local characteristics, its taste is not inferior to that of Beijing roast duck.

Mao roast duck Mao roast duck is a way of eating that is unique to Chengdu, Sichuan. It is more famous for Qianxun novel Mao roast duck.

In Sichuan, everything can be "moked". Mao roast duck is a combination of the crispy skin of Beijing roast duck and the unique Sichuan way of eating maocai. The roast duck is roasted until it is bright and crispy, sliced ??into slices and then blanched in spicy soup.

It is straight and soaked in braised soup. It is nutritious. The goose meat and duck skin taste very moist and the taste is very mild. It tastes like the life of old Chengdu people.

Cantonese Roast Duck Cantonese Roast Duck is a famous traditional dish in Guangdong. There is no fire visible in the Cantonese Roast Duck. There is a red charcoal fire in the hanging stove. It needs to be marinated, sutured, refueled, blanched, dried, and then poured into the oven.

After firing in a hanging oven and other processes, the roasted goose meat has a uniform color and delicious taste, and the skin is dry and crispy. It is then cut into pieces and placed on the plate, with the sauce on top.

Different from Beijing roast duck, Cantonese roast duck does not come with hot pot side dishes. Not only is the skin crispy, but it is also full of flavor when eaten. The whole duck is full of flavor. Even eating the big bones is a pleasure.

Luzhou Roast Duck Luzhou Roast Duck is a specialty delicacy of Anhui. It is said that before the Ming Dynasty, Luzhou Roast Duck was a special delicacy that could only be eaten in the royal meals of the palace. It was not until the Ming Dynasty that it was incorporated into folk customs.

To make Luzhou roast duck, first pickle it and then roast it over a slow fire. After roasting, the Luzhou roast duck will be bright and shiny, with a round and plump surface and a brownish-red color. It will be oily but not greasy when eaten in your mouth. It is especially worth a try.