Roasted duck is a famous Beijing dish with world reputation, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, and it was a court food at that time. The raw materials are high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
Extended information
In the early years of the Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the first emperor of the Ming Dynasty, was "a roast duck during the solar eclipse". The royal chefs in the court tried their best to develop new ways to eat duck gizzards to please Long Live Grandpa, so they also developed barbecued roast duck and braised roast duck. "Quanjude" is the representative of barbecued roast duck, while "Cheap Square" is the most famous for braised roast duck. Jinling roast duck is made of fat grass duck, and its net weight is about 2.5 kg.
It is said that after Ming Chengzu (Zhu Di) usurped the throne and moved to Beijing, he also took away many masters of roast duck in Nanjing. During the Jiajing period, roast duck spread from the palace to the people, and the old "Cheap Square" roast duck restaurant was opened in Mishi Hutong, Caishikou, which was also the first roast duck restaurant in Beijing. At that time, the name was called "Jinling Pianpian Duck", and a small print was specially marked on the market of the old "Cheap Square": Jinling Roast Duck.
in 1864, the most famous "quanjude" roast duck restaurant in Beijing was also put into operation, and the roast duck technology developed into the era of "hanging furnace". It is roasted with open fire of fruit trees and has a special fragrance, which not only makes the roast duck fragrant in Wan Li, but also makes the "Beijing Roast Duck" replace the "Nanjing Roast Duck", while the "Jinling Sliced Duck" can only be seen on the menus of several big cities in the south, such as Hong Kong, Macao, Shenzhen and Guangzhou.
How to eat:
The first way to eat Beijing roast duck: It is said that it was started by ladies and gentlemen in the big house. They don't eat onions or garlic, but they like to dip the crispy duck skin in fine sugar. Since then, when the waiter of Quanjude saw the female guest coming, he would inevitably follow the roast duck and serve a small dish of sugar.
the second way to eat Beijing roast duck: add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put a few pieces of roast duck on it, put some onion strips, cucumber strips or radish strips on it, and roll up the lotus leaf cake. It's really delicious.
the third way to eat Beijing roast duck: garlic paste with sweet noodle sauce, or radish strips. Eating duck with lotus leaf cakes is also a popular seasoning in the early years. Garlic paste can relieve greasy taste. Dip the sliced roast duck in garlic paste and sweet noodle sauce, which adds a touch of spice to the fresh flavor and makes the flavor more unique. Many customers have a special preference for this seasoning. ?
Baidu Encyclopedia-Beijing Roast Duck