Three ways to eat.

The first way to eat Peking duck: It is said that it was invented by the ladies in the mansion.

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.

The lotus leaf pancake is rolled up with cucumber or radish strips, which is 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, which adds a hint of spiciness to the fresh aroma and makes the flavor more unique.

Many customers particularly prefer this condiment.

Extended information: Pay attention to what you should pay attention to when eating roast duck. Roast duck is not like roast chicken or braised chicken; no condiments are added when roasting, and it has no salty taste. It must be eaten with condiments.

First is the season for eating roast duck.

To really eat roast duck, we pay attention to the three seasons of spring, autumn and winter.

In winter and spring, duck meat is relatively fat and tender, while in autumn the weather is high and the air is cool, making it most suitable for making roast duck regardless of temperature and humidity.

Ducks in autumn are also fatter, as evidenced by the proverb "Ducks are fatter in autumn, and chickens in cages are fatter".

The air humidity in summer is high, and people don't like greasy food. The duck body is often wet. When roasted like this, the skin of the duck will not be crispy and will become dull.

The second is how to slice roast duck.

The technique for making roast duck is half roasting and half slicing.

In Quanjude, people usually wait for the duck. After the guests sit down, if they want roast duck, the waiter will immediately notify the duck team, and the duck team will start roasting the duck. After waiting for fifty minutes, the guests can eat the hot roast duck.

The roast duck is eaten freshly sliced ??into your mouth. The skin is crispy and the meat is tender. It is the most delicious.

There are three ways to slice duck. One is almond slices, which is the most traditional way. The duck meat is sliced ??like almonds; the other is sliced ??like willow leaves; the other is to share the skin and meat, and the duck skin is

Crispy, crispy and fragrant, the duck meat is thin but not broken. Wrapped in lotus leaf cake and eaten, it is crispy, fragrant and tender.

There are three kinds of condiments for eating duck meat.

One is sweet noodle sauce with green onion strips, which can be paired with cucumber strips, radish strips, etc.; the other is minced garlic with soy sauce, which can also be paired with radish strips, etc.

Garlic paste can relieve greasiness. Eat roasted duck with garlic paste. It adds a hint of spiciness to the fresh aroma and makes the flavor more unique. Many customers particularly prefer this condiment. The third way is white sugar. This way of eating it

Suitable for women and children.