What is the difference between braised duck and hanging oven roasted duck?

The differences between braised oven roast duck and hanging oven roast duck are: different production methods, different tastes, and different smells.

1. Different production methods

1. Braised oven roast duck: The production method of braised oven roast duck is to roast the duck over an open fire. The duck to be roasted must be specially treated and not opened. 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 over the fire to roast.

2. Hanging oven roast duck: The hanging oven roast duck is made without an open flame. The duck is hung in the oven to seal it, and then the remaining heat in the oven wall is used to slowly roast the duck.

2. Different tastes

1. Braised oven roast duck: After the stew oven roasted duck is roasted over an open fire, all the fat under the skin will melt, so that it can be roasted The duck tastes crispier on the outside.

2. Hanging oven roast duck: Hanging oven roast duck is not roasted over an open fire, so the skin and meat of the roasted duck are tightly connected together, and more fat is retained. The duck skin also tastes a little soft. , and the duck meat feels more fluffy in the mouth.

3. Different smells

1. Roast duck in a stew oven: Roast duck in a stew oven uses jujube wood, pear wood and other fruit trees as fuel, and the roast duck has a fragrance of fruit wood.

2. Hanging oven roast duck: Hanging oven roast duck has the smell of charcoal fire and the aroma of the roast duck itself.

Which one is better, braised oven roast duck or hanging oven roast duck?

The difference between hanging oven roast duck and braised oven roast duck:

First of all, the oven and fuel are different. The stew furnace has a door and uses straw as fuel, while the hanging furnace does not have a door and uses jujube, pear and other fruit trees as fuel instead of straw. Because the wood of fruit wood is hard, resistant to burning, has sufficient base fire, and has a special fruit wood fragrance. It is easy to observe at any time and change the parts of the duck while roasting.

Secondly, the baking method is different. The characteristic of stew oven roasting is that "ducks do not see open flames", that is, put straw and other fuel into the oven, then heat the inner wall of the oven to a certain temperature and extinguish the fire, then put the duck into the oven and close the oven door. , the duck is roasted and cooked solely by the heat of the furnace wall. Do not open the oven door or turn the duck body in the middle, put it in and take it out one at a time. Hanging furnace firing uses fruit wood as fuel. When burning fruit wood, there is no smoke, strong bottom fire and long burning time. After the duck is put into the oven, the position of the duck should be regularly changed with a pick pole so that the duck is heated evenly and the whole body can be roasted.

Finally, the roast duck has a different taste. Because the stewed oven roast duck is roasted with the oven door closed, relying on the heat from the inner wall of the oven, the firepower is gentle but not intense, the air humidity is high, and the fuel consumption is small. The duck breast is as noisy as a freshly steamed bun; Oven-roasted duck does not have an oven door, the fruit wood is fully burned, the duck is heated evenly and the firepower is strong, the subcutaneous fat melts away, and the roasted duck has crispy skin and tender meat.

I prefer hanging oven roast duck. Haha

Classification of braised oven roast duck

Bianyifang is the originator of braised oven roast duck and has a history of 600 years. .

According to the different production methods, Beijing roast duck is divided into two major schools: "roast duck in a braised oven" and "roasted duck in a hanging oven". Today's representatives are Bianyifang (braised oven) and Quanjude (hanging oven) respectively. . The difference between hanging oven roast duck and stewed oven roast duck: 1. Characteristics of hanging oven roast duck: First of all, the oven and fuel are different. The hanging oven does not have a door, and uses jujube, pear and other fruit wood as fuel for roasting over an open fire. When the fruit wood burns, there is no The smoke and bottom fire are strong and the burning time is long.

Secondly, the roasting method is different. Because there is no oven door, the hanging oven roast duck can be viewed and turned over at any time during roasting. After the duck is put into the oven, the position of the duck must be regularly changed with a pick pole. For example, there is also a "crotch lifting" technical operation to ensure that the duck is heated evenly. Because of the strong firepower of the hanging oven roasting, the fat under the skin of the duck melts away, making the duck skin crispy and tender.

2: Characteristics of stewed duck: before braised, put straw and other fuel into the furnace and ignite it to raise the furnace to a certain temperature, then put it out, and then put the duck blank in the furnace The medium-iron cover is completely baked by the charcoal fire in the furnace and the hot furnace wall. Since the characteristic of this method is that the duck "does not see an open flame", during the roasting process, the temperature in the oven is first high and then low, and the temperature naturally drops. The fire is mild but not strong, and the air humidity is high. Therefore, the duck is heated evenly and the oil and water are consumed. Less, the skin and meat will not separate.

The finished roasted duck is maroon in color, and there are no impurities on the surface of the roasted duck. The skin is bright and crispy, the meat is white and tender, and the taste is delicious.

The reference standard for success or failure is that "the duck breast is as juicy as freshly steamed steamed buns." These two roast duck techniques have been applied for Beijing's "Intangible Cultural Heritage Protection" respectively. .

Introduction to Braised Oven Roasted Duck

Braised Oven Roasted Duck is a traditional Han Chinese dish. The duck is roasted by the heat of the furnace wall. The temperature in the oven is first high and then low, and the skin of the duck is roasted. Crispy, plump inside, fat but not greasy, and has a special fragrance. The roast duck has crispy skin, jujube red color, tender meat and delicious taste. Because "the duck does not see an open flame" during the roasting process, there are no impurities on the surface of the roast duck. Therefore, braised oven roast duck is called "environmentally friendly" and "green" roast duck.

Who can tell me about the specific techniques of braised oven roast duck and hanging oven roast duck?

The following is an introduction to roast duck in Beijing cuisine from a travel website. The original article mostly involves brands, so I just excerpted it. In response to your question, I will give you an excerpt comparing the two roast ducks. Hope it helps. If you need more information, please search it yourself based on the first sentence of the paragraph I gave. Links are not allowed here, and I don’t want to give you those that are irrelevant to the question, so I’m sorry!

Introduction to Braised Oven Roast Duck: The ancients said: "The most delicious delicacy in the capital is duck, and roasting it is especially good." Among the tens of thousands of dishes in China, the one that both Chinese and foreigners know is Peking duck. Roast duck technology has a long history in our country. As early as the Northern and Southern Dynasties (420-589), there are records of "roasting duck" in the "Shi Zhen Lu". Historically, the production methods of Beijing roast duck have been divided into braised oven roast duck and hanging oven roast duck. The braised oven roast duck was founded in the 14th year of Yongle in the Ming Dynasty (AD 1416) and has a history of nearly 600 years; the hanging oven roast duck evolved from the improvement of the braised oven roast duck production process hundreds of years later. . The preparation methods and taste characteristics of braised oven roast duck and hanging oven roast duck are different. Therefore, two major schools have been formed in the history of roast duck. The contemporary celebrity Lu Guangzhao once wrote the celebrity motto "The braised oven roast duck is different from the hanging oven roast duck" in Biianfang. The characteristics of the braised oven roast duck's crispy skin, tender meat, extremely crispy fragrance, fat but not greasy are deeply embedded in the food culture.

The method of making stewed roast duck was first introduced to Beijing from the south, and its characteristic is that "duck is not famous for its fire". The so-called "stewing furnace" is actually a kind of floor furnace with a furnace body made of bricks and about one meter square in size. Before braised and roasted duck, you need to put straw and other fuel into the furnace. After lighting it, burn the furnace to the appropriate temperature and put it out. Then put the duck blank on the iron cover in the furnace and close the furnace door, so "roast duck in the furnace" It is made by simmering the charcoal fire in the furnace and the hot furnace wall. Because it requires a dark fire, it requires very high skills. The person in charge of the oven must control the temperature in the oven. If the temperature is too high, the duck will be roasted and will not be cooked properly. The finished braised duck is maroon red in color, with bright and crispy skin, white, tender meat and delicious taste. Since the roast duck in the stew oven has "no famous fire", the roasting process is clean and hygienic and has little environmental pollution. It can be seen that our ancestors already had environmental awareness hundreds of years ago.

The production method of hanging oven roast duck is different from that of braised oven roast duck. The cooking method is that the chef holds a long pole and constantly turns the duck billet on the roast duck rack. Fruit wood is burning in the oven. The heat of the charcoal fire hits the top and wall of the stove, and then reflects to the duck body, roasting the duck. The finished hanging-oven roast duck is also maroon in color, with crispy skin and not greasy. Since the hanging oven roast duck technology is easier to master than the braised oven roast duck technology, the roast ducks currently sold in general restaurants are hanging oven roast ducks.

Dishes of Braised Oven Roast Duck

The so-called Braised Oven Roasted Duck is to roast the duck with the heat of the oven wall. The temperature in the oven is first high and then low. The roasted duck has a crispy outside and a crispy inside. The layer is plump, fat but not greasy, and has a special fragrance.

The stew oven - the stew oven used for roast duck is built directly from the ground with bricks. The bricks are laid out in a very particular way, which is "three layers above, four layers below, and seven layers in the middle". There is a furnace door under the brick wall, and 5-7 ducks can be roasted in the furnace. Stewed roasting - roasting duck in a stewed oven is not an open fire. Put the straw into the oven, ignite it and heat the inner wall of the oven to a certain extent, which will turn gray-white. Put out the fire, then place the duck billet on the iron cover in the oven and close the oven door. , all cooked by charcoal fire in the furnace and the hot furnace wall. The oven door cannot be opened in the middle, and the duck cannot be moved. Put it in and take it out at one time, and you must be certain. Therefore, the oven is the key. If the oven is overheated, the duck will be burnt; if the heat is not enough, the duck will be raw. Therefore, when the oven is fired, the inner wall of the oven will burn off-white. Quickly put the raw duck blank into the oven. After half an hour, open the oven door and feel the duck breast "thumping", and it is ready to be taken out of the oven.

Firepower - Braised roast duck relies on the heat of the furnace wall and charcoal fire for grilling. During the roasting process, the temperature of the furnace is first high and then low, and the temperature naturally drops. The firepower is mild but not intense, so the duck is heated It is uniform, consumes less oil and water, and the skin and meat do not separate.

Features - Roast duck has crispy skin, jujube red color, tender meat and delicious taste. Because "the duck does not see an open flame" during the roasting process, there are no impurities on the surface of the roast duck. Therefore, braised oven roast duck is called "environmentally friendly" and "green" roast duck.