Beijing roast duck is well-known overseas. "It's a pity not to eat roast duck until you reach the Great Wall" is a compliment from domestic and foreign guests.

quanjude is the most famous brand in Beijing roast duck.

quanjude roast duck restaurant was founded in the third year of Tongzhi in Qing dynasty (AD 1864). Now its head office is located in Qianmen Street, and there are many semicolons in Beijing, among which Wangfujing Street Store, Hepingmen Roast Duck Store and Tuanjiehu Roast Duck Store are all very famous. The heads of state, heads of state, prime ministers and officials of nearly 2 countries and regions, including Gary, Gu Song, Heath, Toshiyuki Haibe, Lee Kuan Yew, La Gandhi and Prince Sihanouk, have visited the prestigious Quanjude.

the founder of quanjude, yang shoushan, whose name is quanren, is from yangjiazhai, Ji county, Hebei province. In the early years of Xianfeng in Qing Dynasty, Yang Shoushan, who was clever and willing to work, went to Beijing and began to trade chickens and ducks. After a certain amount of savings, I sold the store "Dejuquan" selling dried and fresh fruits on Qianmen Street, and changed its name to Quanjude according to Mr. Feng Shui's words. At that time, the cheap shop in Mishi Hutong was booming, and the demand for roast duck was in short supply. Yang wants to roast the duck by roasting the pig. After many experiments by Yang Shoushan and his colleagues, the hanging roast duck finally succeeded. Quanjude didn't sell staple food at that time. When the guests come to eat, they should eat the staple food. Ask the little apprentice to buy pancakes and stir-fry in the small restaurant next door, and call them from Zhengyang Building, Tianfutang and Hongqing Building of Chaoshou Hutong in the meat market. After more than ten years of operation, it developed into a famous restaurant in Beijing during Xuantong and the Republic of China.

Quanjude can become a famous big restaurant, the first reason is that the materials are solid, the chefs are skilled and the operation is serious; Shopkeepers entertain customers warmly. In the second year of Xuantong in Qing Dynasty, Quanjude expanded its facade and converted it into a two-story building. In the shop, there are more than 2 single-room private seats besides a scattered seat that can accommodate forty or fifty people at the same time. In the Republic of China, a famous chef, Xing Wu Yulai Quanjude, was invited from Tianjin Dengying Building. His cooking skills are superb, and the fried dishes are good in color, smell and taste. Three-non-sticky, steamed duck, crispy meatballs, walnuts and other dishes are his specialty dishes. After the death of Yang Shoushan, his son, Qing Yang, and other three brothers continued to run Quanjude. No.1 Quanjude semicolon was opened in Nanshi, Tianjin. Since then, Quanjude Roast Duck has enjoyed a good reputation in Beijing and Tianjin. Quanjude's business declined after the July 7th Incident.

after liberation, quanjude quickly recovered and developed. In 195, in Beijing Xidan branch (later Hongbin Building). In 1959, it was in Wangfujing branch again. In 1964, the head office of Qianmen Wairou Market was expanded, and a spacious and bright new store was built in the front street of the old store, that is, the east of Qianwai Street, and an overpass was set up between the old and new stores to connect the old and new stores. In 1979, Beijing Quanjude Roast Duck Restaurant was built in Hepingmen.

Why is the word "De" missing

The original name of "Quanjude" is "Dejuquan", which is a dried and preserved fruit opened by a Shanxi man in the hutong of the meat market outside Qianmen, Beiping. Later, Yang Quanren, a native of Ji County, Hebei Province, went to the meat market to set up a stall to sell chickens and ducks. In the third year of Tongzhi (1864), Yang Quanren set up this shop and began to operate roast ducks. Mr. Feng Shui suggested that Yang Quanren should change "gathering virtue" to "gathering virtue", which means to concentrate wholeheartedly, gather without parting, attach importance to business ethics, and be childlike.

but have you noticed? The word "Germany" on the plaque of "Quanjude" is missing a horizontal line. Why?

At that time, the shopkeeper Yang invited scholar Qian Zilong to write a plaque. At that time, Yang Quanren had hired 13 assistants and 14 himself. In order to let everyone work with peace of mind and make concerted efforts, Qian Xiucai was asked to write one less line, indicating that everyone could not cross a knife.

The origin of ducks

In those years, the grain and rice leaked by the ships delivering imperial grain from the Beijing-Hangzhou Grand Canal fell into the river, and some farmers who lived by raising ducks and fishing gathered in the Jishuitan area of Beijing, so Quanjude bought ducks from farmers. Now Quanjude Group uses a large amount of ducks, so it signed a duck recycling contract with the surrounding farmers. In order to speed up the growth of Beijing ducks and shorten the feeding period, Quanjude roast ducks were stuffed with ducks.

practice

quanjude roast duck is meticulous from duck selection, feeding, slaughter to barbecue. Quanjude's selection of Beijing stuffed ducks pays attention to raising them for less than 1 days and weighing more than 5 kg before they can be slaughtered. After the ducks are slaughtered and depilated, dig a small hole under the duck's right arm, put two fingers into the hole, take out the duck's internal organs, then wash the duck inside and outside with clean water, blow the duck's skin with your mouth, insert a straw into the duck's tail, then pour boiling water into the hole under the duck's arm and sew the hole with silk thread. After everything is in order, hang the duck on the hook and bake it in the furnace. In this way, the duck is roasted outside and cooked inside, and the duck is baked out of the oven. The outside is tender and the skin is oily yellow. Roast duck uses jujube, pear and other fruit trees as fuel. Quanjude also has requirements on the size and position of fruit trees, which must be 3 kg multiple fruit tree trunks. The causal wood burns smokeless and the aroma of fruit trees easily penetrates into ducks. The duck roasted in this way is fresh and tender, fat but not greasy, delicious and sweet, which makes people never tire of eating it.

First of all, you should apply the exclusive seasoning to the raw ducks, and then you should master the heat. If the heat is insufficient, it will be raw, and if it is excessive, it will be black.

Pay attention to

Gourmets in past dynasties ate Beijing roast duck and ate a lot of attention. It seems that if they don't eat like this, they can't reflect the authentic flavor.

To sum up, there are four main points:

Pay attention to the season:

You must eat roast duck in the right season, and bad season will affect the taste. Taste advocates that eating roast duck in winter, spring and autumn is the best. The reason is that Beijing ducks in winter and spring are tender and tender; The weather is crisp in autumn, and the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also relatively fat. In summer, the climate is hot and the air humidity is high. At this time, Beijing duck meat is thin and thin, and the quality is poor. The roasted duck skin is prone to root (that is, it is not crisp), so the taste is relatively poor.

Pay attention to the slice method:

Because the slice is good, not only the dishes are better in shape, but also the taste is more beautiful. After the roast duck is roasted, it is necessary to slice off the skin and put it on a plate for food before the duck breast collapses. At this time, the duck meat tastes crisp and delicious in the mouth. The method of sliced duck is also exquisite. First, slice the duck skin before it is hot, which is crispy and delicious. Then eat a slice of duck. Second, there are pieces of belt meat, which are thin and not broken. A duck weighing 2 kg can slice 18 pieces of duck meat, and the size is even, such as clove leaves, which are crisp, fragrant, fresh and tender and unique.

Pay attention to condiments:

There are three types of condiments for eating roast duck, each of which has different flavors, so it is necessary to adapt to the tastes of different guests. One is sweet noodle sauce with onion segments, and then with cucumber strips or green radish strips to clear the mouth and relieve boredom; One is garlic paste with soy sauce, which can also be matched with cucumber strips or green radish strips. Garlic paste tastes fragrant and spicy, and can also relieve greasy. It is a very popular seasoning in early years. There is also a dessert method with white sugar as seasoning, which is preferred by customers who don't like onions and garlic, especially by young women. The first seasoning method is now the most commonly used, in which the sweet noodle sauce used is produced by Beijing "Liubiju", otherwise the taste will not be regarded as authentic.

Pay attention to accompanying food:

There are two kinds of accompanying food commonly used to eat roast duck, one is lotus leaf cake; One is hollow sesame seed cake. You can peel off two pieces of lotus leaf cake, spread sweet noodle sauce on each piece, then add onion, cucumber strips, (or green radish strips) and roast duck slices, or spread garlic paste, soy sauce and cucumber strips (or green radish strips), and then clip the roast duck slices and roll them up to eat. In the early years, Quanjude Roast Duck Restaurant often prepared a kind of millet porridge with barley and red beans. This kind of millet gruel is beautiful in color, smooth and refreshing. After eating roast duck, drinking a small bowl of this special millet gruel will definitely bring you incomparable comfort.

A whole duck table:

Generally, 1 people eat, and two roast ducks can be served as the main dish. In addition, the wine is served with four cold dishes, such as stewed duck, sliced duck with white grains, mixed duck's feet, and stewed duck's ribs. Fried duck heart, stewed four treasures, fried duck liver and fried duck intestines. Finally, there is a duck rack soup. Today, there are more than 1 kinds of hot and cold dishes in the whole duck mat. The famous cold dishes are: spiced duck, spiced duck, mustard mixed with duck's paw, stewed duck breast, salted duck liver, Maotai duck roll, crystal duck tongue, shredded duck mixed with vermicelli and so on. Well-known stir-fried dishes include: fried liver, sesame duck liver, stewed duck with three white sauce, fried duck heart with fire, fried duck heart with onion, diced duck with sauce, duck intestines with green pepper, fried duck pancreas with oyster sauce, etc. The famous stewed dishes and soups are: stewed duck with four treasures, stewed duck tongue, stewed whole duck, stewed bean sprouts with bad sauce, stewed diced duck skin, jasmine bamboo shoots and duck tongue soup, duck bone milk soup and so on. The famous dishes are: swallow flying through the stars, shark's fin wrapped in duck, white fungus stuffed with duck, three treasures grilled with white sauce, abalone box stuffed with duck, steamed duck, preserved duck in Zhulian, Peking duck roll, duck tongue with hibiscus plum blossom, duck breast with glass flowers and so on. There are also famous pasta with unique styles, such as duck crisp, snowflake duck egg crisp, diced stuffed duck with mushrooms, shredded duck spring rolls, four-sweet dumplings for the whole duck, steamed dumplings for the four treasures of duck, and pan-shredded duck oil cake.