Peking Roast Duck has become a world-famous delicacy. Gourmets of all ages have paid a lot of attention to eating Peking Roast Duck. It seems that if you don’t eat it this way, the authentic flavor cannot be reflected.

These considerations can be summarized into four main points: Pay attention to the season: Eating roast duck must be in the right season. If the season is not good, the taste will be affected.

Tastemakers believe that roast duck tastes best when eaten in winter, spring and autumn.

The reason is that the meat of Peking duck in winter and spring is fat and tender; in autumn, the weather is high and the air is clear, the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also fatter.

In summer, the climate is hot and the air humidity is high. At this time, the Beijing duck meat is less fat and thinner, and the quality is poor. The roasted duck skin is easy to become brown (i.e. not crispy), so the taste is relatively poor.

Pay attention to the way you slice it: Because sliced ??well, not only will the dish look better, but it will also taste more beautiful.

After the roast duck is roasted, the skin and meat should be removed in time before the duck breast collapses, and it should be served on a plate.

At this time, the duck meat is crispy and delicious in your mouth.

The method of slicing duck is also particular. First, slice the skin of the duck and eat it while it is hot. It will be crispy and delicious; then slice the duck meat and eat it.

Second, the slices have skin and meat, which are thin but not broken.

A duck weighing 2 kilograms can produce more than 100 duck meat slices, which are as uniform in size as clove leaves and taste crisp, tender and unique in flavor.

Pay attention to condiments: There are three types of condiments for eating roast duck. They each have different flavors and suit the tastes of different guests.

One is sweet noodle sauce with scallions, cucumber strips or green radish strips, etc., to clear the mouth and relieve greasiness; the other is minced garlic with soy sauce, which can also be served with cucumber strips or green radish strips, etc. The garlic paste has a fragrant taste with a hint of spiciness.

, can also relieve greasiness, it is a very popular condiment in the early years; there is also a sweet method using white sugar as condiment, which is more popular among customers who do not like onions and garlic, especially among young women.

The first method of seasoning is now the most commonly used. The sweet noodle sauce used in it must be produced by "Liubiju" in Beijing, otherwise the taste cannot be regarded as authentic.

Pay attention to food accompaniments: There are two commonly used food accompaniments for roast duck, one is lotus leaf cake; the other is hollow sesame seed cake.

You can peel two slices of lotus leaf cake at one time, smear each slice with sweet bean paste, then put onion slices, cucumber strips (or green radish strips), roast duck slices, or apply minced garlic, soy sauce, cucumber strips (or green radish, strips), and then

Add roast duck slices and roll it up to eat.

In the early years, Quanjude Roast Duck Restaurant often prepared a kind of millet porridge made with barley rice and red beans.

This kind of millet porridge is beautiful in color, smooth and refreshing. After eating the roast duck, drinking a small bowl of this special millet porridge will definitely bring you an incomparable sense of comfort.

Dim Blue Dot 2008-06-18 08:28 Report Peking Duck.

Anyone who travels to Beijing knows this saying: If you don’t visit the Great Wall, you are not a true man, and it would be a pity not to eat roast duck.

It is reported that Quanjude's intangible assets have reached more than 200 million yuan, and its daily turnover has reached 1 million yuan.

The raw duck used for roast duck in Beijing must weigh more than 5 pounds and 8 taels each, and the growth period must be within 60 days.

Ducks weighing less than 5 and a half kilograms will not taste good. The roast ducks sold in some restaurants for more than 30 yuan a piece cannot represent Beijing roast duck.

In fact, the ancestral home of roast duck is not in Beijing.

Peking roast duck, which represents Beijing in people's minds, was developed on the basis of Shandong roast duck. The family tree of roast duck shows that its ancestor "moxibustion duck" (also known as moxibustion duck) was already famous in the Southern and Northern Dynasties.

The most glorious of the roast duck family is Quanjude, which has established the roast duck family's status as Beijing's image ambassador.

Quanjude adopts the hanging oven roasting method and does not disembowel the duck.

Just make a small hole in the duck, take out the internal organs, pour boiling water into the duck's belly, then tie the small hole and hang it on the fire.

This method not only allows the duck to lose water due to being roasted, but also allows the duck's skin to swell and not become tender. The roasted duck skin is very thin and crispy, which becomes the most delicious part of the roast duck.

Strictly speaking, only this roasting method is called Peking duck.

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