The number one national dish in China is Peking duck.

China’s food culture has a long history of 5,000 years. After thousands of years of inheritance, Chinese cuisine has formed eight major cuisines, and the one that can be called the number one national dish is Peking duck. Peking duck, which originated during the Northern and Southern Dynasties, is now famous all over the world and is known as the top ten famous dishes in China. The best quality Peking duck is selected and grilled over charcoal fire. It is ruddy in color, plump but not greasy in texture, charred on the outside and tender on the inside. It is known as "the best in the world".

Beijing roast duck has a world reputation and enjoys wide popularity and influence. As one of China's representative dishes, it has attracted countless domestic and foreign tourists to taste it and has become one of Beijing's important tourist cards. Its unique cooking techniques and taste have also made it widely praised internationally, making it one of the important representatives of Chinese food culture.

How to roast Peking duck

Hanging oven roast duck is famous for its crispy skin and tender meat, while braised oven roast duck is famous for its taste and unique duck preparation method. Famous. Hanging oven roast duck uses fruit wood such as jujube wood, pear wood, etc. as fuel and is fired over an open fire. During the roasting process, the position of the duck needs to be constantly adjusted so that the duck is heated evenly and achieves the effect of being crispy on the outside and tender on the inside.

Stew oven roasted duck is to preheat the duck with sorghum stalk charcoal fire to the appropriate temperature and then put it into the oven to braise. The skin of the duck roasted by this method will be crispier. Whether it is hanging oven roasted duck or braised oven roasted duck, after the roasting is completed, the duck will be sliced ??and plated. Traditionally, each piece of duck meat must have skin, meat and oil on it and cannot be separated, otherwise it will be considered failed. There are several rules for slicing duck meat, including 88 slices, 108 slices and 128 slices.

Reference for the above content: Baidu Encyclopedia-Beijing Roast Duck