Many people love to eat duck. Whether in the south or the north, the plump and delicious taste of duck has attracted countless diners since ancient times. But delicacies that look similar are often called "roast duck" in the north, while "roast duck" is more common in the south. What is the main difference here?

1. The ducks are made of different materials.

In the north, especially Beijing, they like to choose fat-rich "ducklings" and cultivate ducks by filling them with water. This is the origin of the word "duck-feeding". When the duck weighs about 3 kilograms, the meat is the most tender and the pores of the duck skin are small, so the roasted skin is crispy and tender. Therefore, the most delicious thing about northern roast duck is the crispy skin on the duck breast, which should be eaten first.

The roast duck in the south prefers to use young ducks that are 26 to 28 days old in the growth period. Because the ducks are young and the duck breasts are not fully developed, the most delicious part is the part where the duck legs are connected to both sides of the spine. , the most flavorful.

2. The selection of wood is different.

Northern roast duck pays attention to the use of fruit wood. Peking duck is mostly made from fruit trees, the most common ones being pear trees and apple trees, but jujube trees are also used. Different woods have different flames, different aromas, and the color and taste of the baked products are very different. For example, wood-fired food has a fruity flavor, while gas-fired food only has a meaty flavor.

Pine branches and pine cones are often used in the roasting process of southern roast duck. Moreover, the skin and meat of northern roast duck generally need to be separated, but not for roast duck.

3. The seasonings are different.

Northern roast duck does not add seasonings during the roasting process, but is eaten with sweet noodle sauce, green onions, etc. after the roasting is completed.

At the beginning of cooking, southern roast duck is stuffed with marinades such as Shaoxing wine, hoisin sauce, sesame sauce, oyster sauce, etc. It is then blanched in Sichuan and poured with vinegar water before roasting. After roasting, it will be juicy and full of flavor. If enough, you can serve it with lemon and pepper and salt.

4. Different ways of eating.

For northern roast duck, after the duck is roasted, slicing the duck is also a skill. First slice out a plate of duck skin, then slice out a plate of duck meat, and finally some meat with skin. Paired with a rich seasoning plate, duck soup and duck fat sesame seed cakes, it is a complete set of Peking duck. "You can drink duck soup first, and then eat duck skin. Duck skin is usually dipped in sugar. When eating duck meat, it is usually paired with green onions and sweet noodle sauce. The green onions should be crisp and tender, and can be eaten wrapped in pancakes. The duck rack can be made separately. The salt and pepper duck rack becomes an independent dish.

Southern roast duck does not require such a complicated eating process. The duck can be cut into sections and can be eaten with rice or alone.

Because roast duck in the north is more ceremonial, it often appears in grand occasions such as state banquets. In comparison, the same delicious roast duck is regarded as a casual dish.

5. The prices are different. .

Compared with the roast duck that can be enjoyed for 20 or 30 yuan, the roast duck is often expensive at more than 100 yuan. Moreover, the roast duck can be taken home and eaten, and the roast duck is generally suitable for immediate use in restaurants. Watching the duck chef prepare the duck is also an indispensable process that is pleasing to the eye and increases appetite.