Roast duck is a famous specialty dish in Beijing and Nanjing, belonging to Beijing cuisine or Jinling cuisine. It is famous at home and abroad for its red color, tender meat, mellow taste, and fat but not greasy. Its color is slightly yellow, soft and fragrant, and it is a common dish for banquets, and it is also a home-style food.

Roasted duck has a long history, which originated in Jiankang, China in the Southern and Northern Dynasties. At that time, roasted duck was recorded in Shizhen Lu. After Zhu Yuanzhang established Yingtian (Nanjing) as the capital, the chef of Ming Palace used Nanjing's plump and fleshy lake duck to make dishes. In order to increase the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the ducks tasted crisp and fragrant, fat but not greasy, and were praised by people, that is, they were named "Nanjing Roast Duck" by the court.

Chinese name

Roast Duck

Classification of mbth

Roast duck

Beijing cuisine and Jinling cuisine

Taste

Fresh and delicious, crispy outside and tender inside

Main raw materials

Lake duck, stuffed duck and ground duck

Visit five traditional cuisines.

Author: Earth Knowledge Bureau

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Food source related history, classification, nutritional value of roast duck, making practice, food guide, remarks, efficacy, taboos and side effects

Food features

"Beijing roast duck" has a long history, and "roasted duck" has been recorded in the Records of Food Treasures in the Northern and Southern Dynasties. There is a record of "roast duck" in "Eating is about to" written by Hu Sihui, a physician in the Yuan Dynasty. Roasting duck is "barbecued duck with pork", which is the earliest roast duck. After Zhu Yuanzhang, the first emperor of Ming Dynasty, established his capital in Yingtian (Nanjing), the chef of Ming Palace used Nanjing's plump and fleshy lake duck to make dishes. In order to increase the flavor of duck dishes, he baked them with charcoal fire to make them taste crisp and fragrant. In the late Qing Dynasty, DOG Roast Duck was praised by people, which was named "Roast Duck" by the palace.

***4 pieces of

good roast duck

In the early 15th century, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing from Nanjing, which was further developed, and Beijing roast duck appeared. Liu Ruo, the eunuch in the Wanli period of the Ming Dynasty, wrote in his book "The History of the Gallbladder Palace and Good Diet": "... The local people roast geese, chickens and ducks." It shows that roast duck has become a famous dish in Beijing at that time. In the early years, there were Cheap Square, Quanjude, Liuhe Square and Zhenyuan Restaurant in Beijing.

roast duck

"Beijing roast duck" includes hanging oven roast, stewing oven roast and fork barbecue. Hanging oven baking and stewing oven baking are the most common. The difference between hanging oven baking and stewing oven baking is that the former generally uses hard fruit trees such as dates, peaches and apricots as fuel, while the latter uses dark fire when the oven door is closed, which has the same effect. Roast duck is stuffed in Beijing, and it is fed by force when it is raised to about 4 kg. After 6 to 7 days of feeding, the weight can reach 3 kg, and it has the characteristics of fat body, thin skin and large breast, which is especially suitable for roasting. Beijing duck was originally raised in the river of Yuquan landscape yarn. It is not frozen in winter, drinking mineral water and eating mineral water, fish, shrimp and aquatic plants.

"Beijing Roast Duck" can be eaten in a variety of ways, and it is most suitable to be rolled in lotus leaf cakes or sandwiched in hollow sesame seed cakes, with appropriate condiments, such as scallions, sweet noodle sauce and mashed garlic, according to personal hobbies. If you like sweet food, you can add sugar to eat it, and you can also eat it with cucumber strips and green radish strips according to different seasons to clear your mouth. Sliced duck skeleton and boiled with cabbage or wax gourd have a special flavor. Roasted cold duck, with bones cut into pieces of duck .6 cm wide and 4.5 cm long, and then poured with whole flavor juice, can also be used as a cold dish.

The Abby Mallard raw duck roasted by Beijing Roast Duck

lost about 1/3 of its weight, was purplish red in color, oily and shiny, and its skin was crisp and tender. Generally, the finished product weighs about 4 kilograms, and it is made into willow leaves with blades. 18 pieces are qualified, and they are served while they are hot.

source of dishes

in the early Ming dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the first emperor of 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 the emperor, so they also developed Nanjing roast duck, which can be divided into barbecued roast duck and braised roast duck.

***6 pieces of roast duck

After Zhu Di, the founder of Ming Dynasty, moved to Beijing, he also took away many masters of roast duck in Nanjing court. 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. "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. [1]

In 1864, the most famous "Quanjude" roast duck restaurant in Beijing was also listed for business, and the roast duck technology developed into the era of "hanging the stove". 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", and the "Jinling Sliced Duck" can be seen on the menus of several southern cities such as Hong Kong, Macao, Shenzhen and Guangzhou.

Nanjing roast duck pays attention to crispy skin, tender meat, fat but not greasy. But the real connoisseur is very picky about the bag of red halogen given away in the shop. The roast duck in the store is good or not, which can be guessed by looking at the appearance, but whether the old brine tastes right or not, you have to taste it yourself. Open-hearth roast duck must be filled with water. Roasted outside and cooked inside, once the duck is cooked, this bag of juice is also fresh. Pour the wine into the soup while it is hot, and pour it with sugar, rice vinegar and refined salt. It is not a skill to add a drop of soy sauce when it is elegant. The red soup and old brine served out are authentic. [2]

Beijing duck is a kind of high-quality meat duck in the world today, that is, a white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck was spread to Europe and America a hundred years ago, and it was a blockbuster after breeding. Therefore, as a high-quality breed, Beijing Duck has been the source of rare duck breeds in the world for a long time. Beijing roast duck is roasted with Beijing's unique fruitwood charcoal fire, which has a unique taste.

Beijing Roast Duck

Related History

After Zhu Yuanzhang established Yingtian (Nanjing) as his capital, the chef of Ming Palace used Nanjing's plump and fleshy lake duck to make dishes. In order to increase the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck was crispy and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court.

After Zhu Di moved to Beijing, the roast duck technology was also brought to Beijing and further developed. Because the stuffed duck produced in Yuquan Mountain is used in the production, the skin is thin and tender, and the taste is better. Roast duck soon became a famous dish with national flavor. Two famous roast duck restaurants in Beijing, Cheap Square and Quanjude, opened in the Ming Dynasty. "Roast duck" became a treasure on the table of Beijing officials in the Ming Dynasty.

in the Qing dynasty, officials often bought Beijing roast duck for the emperor and his relatives to enjoy. According to "Miscellaneous Notes on Bamboo Leaf Pavilion", "When relatives celebrate their birthday, they will be sent with roast ducks." Burning is roasting, so it can be seen that roast duck has become a necessary gift for exchanges between nobles at that time. Another "Memory of Kyoto Ci" wrote: "Remembering Kyoto is like filling a duck in the middle of the world. Braised and roasted dishes are fat and beautiful, and the baking system is especially good. "

The earliest roast duck restaurant in Beijing is Jinling "Old Cheap Shop". According to relevant records, Beijing Cheap Square Roast Duck Restaurant opened in the 14th year of Yongle in Ming Dynasty (1416), while Quanjude Roast Duck Restaurant opened in the 3rd year of Tongzhi in Qing Dynasty (1864), more than 4 years later than Cheap Square. The Story of Quanjude traces the origin of Beijing roast duck: there were many roast duck restaurants in Beijing history. The oldest number is the "Old Cheap Square" in Mishi Hutong outside Xuanwu Gate, and its plaque is crowned with the word "Jinling". The "Old Cheap Shop" was moved from Nanjing in the Ming Dynasty. In those days, its business was booming and its reputation was very loud. The couplets on both sides of the door, such as "smell the incense and dismount" and "know the taste and stop", were quite mouth-watering. Later, in the roast duck restaurant, many families applied the name of Cheap Square. Some only change one word, such as "convenient square", "Ming Yi Fang" or "cheap house" and so on.