What is the difference between roast duck and roast duck?
1. The duck materials are different.
In the north, especially Beijing, they like to choose "ducklings" with about 3 kilograms of fat and use them to cultivate ducks by filling them with water. This is the origin of the word "duck stuffing". Roast duck in the south prefers to use young ducks that are 26 to 28 days old during the growth period.
2. The selection of wood is different.
Northern roast duck pays attention to the use of fruit trees, the most common ones are pear trees and apple trees, and jujube trees are also used. Southern roast duck often uses pine branches and pine cones during the roasting process.
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. For southern roast duck, Shaoxing wine, hoisin sauce, sesame sauce, oyster sauce and other marinades are stuffed at the beginning of cooking. You don’t need to add dipping sauce when eating.
4. The ways of eating are different.
For northern roast duck, after the duck is roasted, first cut out a plate of duck skin, then a plate of duck meat, and finally some skin-on meat. Southern roast duck does not require such complicated eating procedures. The duck can be cut into sections directly and can be served with rice or eaten alone.
5. The prices are different.
Compared to the roast duck that can be enjoyed for twenty or thirty yuan, the roast duck is often expensive for more than a hundred yuan.
Extended information:
Roast duck and roast duck should be said to be the northern and southern factions of Chinese roast duck. They are due to the different regions in the north and south, resulting in very different styles in the selection of materials, production processes, and eating methods.
In addition, roast duck is very ritualistic when eaten (such as Peking duck), so roast duck often needs to be eaten in restaurants, and often appears in grand occasions such as state banquets. In comparison, the equally delicious roast duck is regarded as a side dish that can be enjoyed at home.
The taste of roast duck is relatively uniform, while the taste of roast duck is ever-changing, and each store has its own secret recipe. Roast duck can be said to be the originator of roast duck, but because of this, there have been few improvements and they all inherit traditional craftsmanship. However, roast duck has been improved on the basis of roast duck and is closer to the taste of southerners. Special materials from the south are also used in many details.