People who land in Beijing in the name of delicious food can't avoid roast duck 99% of the time. There are hundreds of roast duck restaurants in Beijing with different scales, which are rich and frugal for people and equal for all beings.
But for Beijingers, roast duck is not a daily food. The only days when you can enjoy the roast duck restaurant all the year round are to entertain friends and relatives from other places or add a little grand atmosphere to the festival. Of course, there are also those who are good at it, and they have to come to a meal every once in a while.
There are two schools of roast duck in the way of roasting. Hanging-oven roast duck roasts the duck with an open flame until it is purplish red, with crispy skin and tender meat, and lingering fragrance of fruit and wood. The roast duck is braised in dark fire, which is more tender and juicy. This is a textbook-style standard answer. Don't listen to that or take it seriously. Few people can really tell the difference.
eating roast duck is more like a drinking game for me. Ducks always have to find something to do before serving. Drinking seriously is a reasonable use of fragmentation time, and you should not find anything from ducks to have a snack.
what was served at the top was a cold dish with a high click-through rate, salted duck liver. Clip a chopstick, knock a small piece with the front teeth, and slowly push it between the tongue and the upper jaw. It is as smooth as finely sifted and ground bean paste, and it is a little more salty and fatty than bean paste. The rich taste is enough to open the curtain of the wine game.
Braised duck gizzards with skin and muscles are interesting to eat. The little one seems to have life at the moment of biting, and it pushes hard against the teeth. The more you press it down, the harder it bounces until it breaks through that limit, and it bursts open and you can trample it.
Duck wings in soy sauce, even chopsticks are saved, so you can just chew them with your hands. Although there is not much meat, it is fragrant, tough and chewy. A chewed finger can still have another sip of wine with shredded pork between his teeth.
It seems that people who drink white wine on the table can better understand the happiness of mustard duck's feet. The duck's feet with bones removed and tendons left are spicy, chewed and crispy, and then they take a sip of white wine, and their eyes are slightly narrowed, so they enjoy the virtue of taking drugs.
Cut the duck heart into an umbrella, marinate it with 53% Maotai-flavor liquor, then explode it with strong oil close to the ignition point, and serve it on the table. After the ignition, it is fragrant with flying fire, which not only looks spectacular, but also tastes tough and tender, with a touch of wine and burnt fragrance. This dish of duck heart is highly compatible with wine.
Sauteed duck intestines are cooked dishes. Stretch gently in a hot pot without shrinking, and then curl slightly. Every duck sausage is hung with juice, which crunches and tastes crispy.
The wine here has reached its climax, and the roast duck there is coming out soon. The chef in the back kitchen picked the cooked duck, pulled out the sorghum stalk blocking the asshole, and the water gurgled out, and the duck cooked outside was about to graduate.
The fat body of the duck who walked in the fire became full of fragrance, and the duck master pushed the cart and walked to the table with a catwalk. Slice the duck while it is hot, skillfully and mechanically. Watching the duck meat be packed into the plate piece by piece is both enjoyment and torture.
finally, put the duck head, legs and two loins at the tail of the duck into a plate and serve it alone.
Fresh duck rack with knife marks doesn't need salt and pepper, let alone soup. It's confiscated on the spot, and the noodles with diced duck meat and mushrooms are its best destination, which is another story.
When it comes to eating ducks, duck skin first acts as an appetizer.
An amber piece of duck skin is dipped in sugar and put into your mouth. When you sip it gently, the fat fragrance is wrapped in sweetness and spreads first. With the creaking sound of teeth rubbing against sugar particles, duck oil seeps into the teeth, overflows the taste buds, and finally rolls down your throat. The crispy and oily taste makes your ears tingle again, and you are forced to stop until you get bored.
then, according to the ancestral process of the imperial city, duck cakes appeared.
peel off two pieces of hot lotus leaf cake, pick up one piece, circle with a spoon and spread with sweet noodle sauce, then spread the duck meat with belt meat and shredded onion in the center in turn, fold the left and right sides in half to the middle, and turn the bottom up to make it work together. Bite slowly, the duck meat is tender, the noodle sauce is sweet, with the faint fragrance of lotus leaf cake and the refreshing onion, and the four-in-one taste is simple and pure.
if not satisfied, there are hollow sesame seed cakes, which are smeared with soy sauce and garlic, and then filled with shredded duck and onion, so that the mouth can continue to move. After a set of combination punches, a drinking game can basically come to an end.
after eating a roast duck, I found that no matter whether it was brought from Nanjing or from Shandong, this duck drifting north can't say anything good or bad, just eat casually. However, those duck dishes are really good with wine.