Roasted duck has been recorded in "Food Treasures", and it was a palace food at that time.

The ingredients are high-quality meat duck, Peking duck, grilled over charcoal fire with fruit wood. The color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside.

Beijing roast duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is the representative of both schools.

It is known as "the world's delicacy" because of its bright red color, tender meat, mellow taste, fat but not greasy.

Hanging oven roast duck and braised oven roast duck are the two main styles of roast duck in Beijing.

Hanging oven roasted duck: This method does not allow the duck to lose water due to being roasted, but also allows the duck's skin to swell and not be roasted soft. The roasted duck skin is very thin and crispy, which becomes the most delicious part of the roast duck.

The hanging stove has a furnace hole but no furnace door. It uses jujube, pear and other fruit trees as fuel and uses an open fire.

When fired with fruit wood, there is no smoke, a strong bottom fire, and a long burning time.

The roasted duck is plump in appearance, maroon in color, crispy on the skin, charred on the outside and tender on the inside, and has a fragrance of fruity wood, which makes the taste even more wonderful when you taste it carefully.

Braised oven roast duck: The characteristic is that "the duck does not see the open flame", it is roasted by the charcoal fire in the oven and the hot oven wall.

Because it requires a dark fire, it requires high skills. The person in charge of the oven must control the temperature in the oven. If the temperature is too high, the duck will be roasted, otherwise it will be undercooked.

The skin of the braised duck is bright and crispy, the meat is white, tender and delicious.

Extended information: Three ways to eat: The first way to eat Peking duck: It is said that it was started by the ladies in the big house.

They neither eat onions nor garlic, but they like to eat the crispy duck skin dipped in fine white sugar.

From then on, when the waiter in Quanjude saw a female guest coming, he would follow the roast duck and serve a small dish of sugar.

The second way to eat Beijing roast duck: add green onion strips to sweet noodle sauce. It can be paired with cucumber and radish strips. Use chopsticks to pick up a little sweet noodle sauce and spread it on the lotus leaf cake. Place a few slices of roast duck on top, and then add a few green onion strips.

Cucumber or radish strips, rolled into lotus leaf pancakes, are really delicious.

The third way to eat Peking duck: minced garlic with sweet noodle sauce, or with radish strips, etc. Wrapped duck meat in lotus leaf pancakes was also a popular condiment in the early years.

Mashed garlic can relieve greasiness. Dip slices of roast duck into mashed garlic and sweet noodle sauce. It adds a hint of spiciness to the fresh aroma and makes the flavor more unique.

Many customers particularly prefer this condiment.