Stewed oven roast duck and hanging oven roast duck difference is: different production methods, different taste, different odor.

One, the production method is different

1, stewed roast duck: stewed roast duck production method is to roast the duck with open fire, to be roasted duck to be special treatment, not open, only in the duck body to open a small hole, take out the viscera, and then to the duck stomach inside the filling of boiled water, and then put the small hole tied on the hanging in the fire after the roasting.

2, hanging oven roast duck: hanging oven roast duck production method is not to see the open fire, the duck hanging in the stove closed and then use the walls of the stove in the residual temperature slowly cooked duck.

Second, the taste is different

1, stewed oven roast duck: stewed oven roast duck after the open fire after baking, but also some of the fat under the skin all melted, so that you can make the roasted duck eat up, the outer skin is more crispy.

2, hanging oven roast duck: hanging oven roast duck did not go through the open fire baking, so baked out of the duck skin and meat tightly connected together, and retain more fat, duck skin to eat up there are some soft, and the feeling of duck meat to eat in the mouth is also more fluffy.

Three, the smell is different

1, stewed oven duck: stewed oven duck to date wood, pear wood and other fruit wood as fuel, roast duck with a fruit wood fragrance.

2, hanging oven roast duck: hanging oven roast duck with a charcoal fire flavor and roast duck's own flavor.