Three ways to eat authentic Beijing roast duck
Past lives of Roasted Duck.
People always think of roast duck when they mention that Beijing represents eating. In fact, the ancestral home of roast duck is not in Beijing. Beijing roast duck, which people remember as representing Beijing, was developed on the basis of Shandong roast duck. According to the genealogy of roast duck, its ancestor "moxibustion duck" (also known as roasted duck) was very famous in the Southern and Northern Dynasties.
Quanjude is the most brilliant of the roast duck family, which has established the image ambassador status of the roast duck family in Beijing. Quanjude adopts the hanging oven roasting method, and does not open the duck. Just open a small hole in the duck, take out the internal organs, then pour boiling water into the duck's stomach, then tie the small hole and hang it on the fire to roast. This method can not make the duck lose water due to roasting, but also make the duck skin swell without being softened. The roasted duck skin is very thin and brittle, which becomes the most delicious part of roast duck. Strictly speaking, only this roasting method is called Beijing roast duck.
Compared with hanging roast duck, the braised roast duck in Cheap Square seems to be less impressive in people's minds, and even some so-called experts with a little knowledge use the hanging standard to evaluate it, and come to the conclusion that the skin is not crisp enough. It is estimated that the elites who recently advocated the revision of the totem representative of China and advocated the abolition of traditional Chinese medicine must have heard this evil teacher say that French food reviews have eaten roast duck. Fortunately, the time-honored cheap square, which has a history of nearly 600 years, has applied for "national intangible cultural heritage protection" with the skill of stewing roast duck. Otherwise, I am really worried that someone will jump out and clamor that the stewing roast duck of cheap square, which was founded in Yongle period of Ming Dynasty, cannot be called roast duck.
Nowadays, hanging roast duck and stewing roast duck are two major schools of roast duck in Beijing. Just like Beijing Roast Duck improved Shandong Roast Duck, now many restaurants that make roast duck have improved these two traditional schools to suit modern tastes and consumption ideas. The times are always advancing, and the protection of tradition for the sake of protection will only kill the soil on which this tradition depends for survival and development. For example, Da Dong's key interpretation of eating the skin of roast duck, such as Xiao Wangfu's special selection of duck varieties, and even the change of shredded onion into cucumber strips in many places, I think these improvements are all good. As for the gold foil roast duck made in some places, I think it seems a bit mysterious.
Eating roast duck during Chinese holidays
In the blink of an eye, the Spring Festival is coming, and many impatient people around us are busy planning what to eat for the New Year. Sichuan food? Cantonese food? Or western food? The variety of cuisines is really hard to choose. When many western festivals are invading our life day by day, I suggest that our traditional Spring Festival is not as good as returning to the traditional way of eating in old Beijing. It is also a good choice to bring our family and eat authentic roast duck. However, there are too many roast duck restaurants in Beijing today, and the roast duck made by them makes people who love roast duck tired. Help you choose several authentic roast duck restaurants, and describe the practice and eating method of old Beijing roast duck in detail for readers. Special reminder is that the well-known old-fashioned New Year's Eve dinner reservation has already started, and many restaurants have already booked more than half. Don't forget to do it quickly.
Hanging oven and stewing oven have different tastes.
Although there are dozens of roast duck restaurants in Beijing, there are only two main roasting methods: hanging stove and stewing stove.
Among them, the hanging furnace is represented by the famous "Quanjude". Its founder, Yang Quanren, was a small businessman who was engaged in the business of raw chickens and ducks. He gradually accumulated capital, founded Quanjude Roast Duck Restaurant, and hired a roast duck master who used to be an official in the imperial dining room of the Qing Dynasty to refine the roast duck with the court's "hanging roast duck" technology, which made the "hanging roast duck" flourish among the people.
According to the introduction of Quanjude, the hanging furnace has a furnace hole and no furnace door, with jujube, pear and other fruit trees as fuel and open flame. When the fruit wood is burned, it is smokeless and has a strong bottom fire. After the duck is burned for a long time, it is necessary to change the position of the duck regularly with a pole, so that the duck can be heated evenly and roasted all over. The roasted duck has a plump appearance, a purplish red color, crisp skin, tender outside and a fruity fragrance, which makes it more delicious when tasted carefully.
Another practice of Beijing roast duck is "Stewed Roast Duck", and its representative is Cheap Square. Compared with the reputation of Quanjude, the history of Cheap Shop is actually earlier, and it has been nearly 600 years.
The so-called "stewing furnace" is actually a kind of ground furnace. The furnace body is made of bricks and the size is about one meter square. Its production method was first introduced to Beijing from the south, characterized by "ducks can't see open flames", which is made by stewing charcoal fire in the furnace and hot furnace wall. Because of the need to use dark fire, it requires high technology, and the person in charge of the furnace must take good care of the ... > >
Question 2: Is Beijing Roast Duck delicious? How does it eat? Hello! !
Three ways to eat authentic Beijing roast duck
Past lives of Roasted Duck.
People always think of roast duck when they mention that Beijing represents eating. In fact, the ancestral home of roast duck is not in Beijing. Beijing roast duck, which people remember as representing Beijing, was developed on the basis of Shandong roast duck. According to the genealogy of roast duck, its ancestor "moxibustion duck" (also known as roasted duck) was very famous in the Southern and Northern Dynasties.
Quanjude is the most brilliant of the roast duck family, which has established the image ambassador status of the roast duck family in Beijing. Quanjude adopts the hanging oven roasting method, and does not open the duck. Just open a small hole in the duck, take out the internal organs, then pour boiling water into the duck's stomach, then tie the small hole and hang it on the fire to roast. This method can not make the duck lose water due to roasting, but also make the duck skin swell without being softened. The roasted duck skin is very thin and brittle, which becomes the most delicious part of roast duck. Strictly speaking, only this roasting method is called Beijing roast duck.
Compared with hanging roast duck, the braised roast duck in Cheap Square seems to be less impressive in people's minds, and even some so-called experts with a little knowledge use the hanging standard to evaluate it, and come to the conclusion that the skin is not crisp enough. It is estimated that the elites who recently advocated the revision of the totem representative of China and advocated the abolition of traditional Chinese medicine must have heard this evil teacher say that French food reviews have eaten roast duck. Fortunately, the time-honored cheap square, which has a history of nearly 600 years, has applied for "national intangible cultural heritage protection" with the skill of stewing roast duck. Otherwise, I am really worried that someone will jump out and clamor that the stewing roast duck of cheap square, which was founded in Yongle period of Ming Dynasty, cannot be called roast duck.
Nowadays, hanging roast duck and stewing roast duck are two major schools of roast duck in Beijing. Just like Beijing Roast Duck improved Shandong Roast Duck, now many restaurants that make roast duck have improved these two traditional schools to suit modern tastes and consumption ideas. The times are always advancing, and the protection of tradition for the sake of protection will only kill the soil on which this tradition depends for survival and development. For example, Da Dong's key interpretation of eating the skin of roast duck, such as Xiao Wangfu's special selection of duck varieties, and even the change of shredded onion into cucumber strips in many places, I think these improvements are all good. As for the gold foil roast duck made in some places, I think it seems a bit mysterious.
Eating roast duck during Chinese holidays
In the blink of an eye, the Spring Festival is coming, and many impatient people around us are busy planning what to eat for the New Year. Sichuan food? Cantonese food? Or western food? The variety of cuisines is really hard to choose. When many western festivals are invading our life day by day, I suggest that our traditional Spring Festival is not as good as returning to the traditional way of eating in old Beijing. It is also a good choice to bring our family and eat authentic roast duck. However, there are too many roast duck restaurants in Beijing today, and the roast duck made by them makes people who love roast duck tired. Help you choose several authentic roast duck restaurants, and describe the practice and eating method of old Beijing roast duck in detail for readers. Special reminder is that the well-known old-fashioned New Year's Eve dinner reservation has already started, and many restaurants have already booked more than half. Don't forget to do it quickly.
Hanging oven and stewing oven have different tastes.
Although there are dozens of roast duck restaurants in Beijing, there are only two main roasting methods: hanging stove and stewing stove.
Among them, the hanging furnace is represented by the famous "Quanjude". Its founder, Yang Quanren, was a small businessman who was engaged in the business of raw chickens and ducks. He gradually accumulated capital, founded Quanjude Roast Duck Restaurant, and hired a roast duck master who used to be an official in the imperial dining room of the Qing Dynasty to refine the roast duck with the court's "hanging roast duck" technology, which made the "hanging roast duck" flourish among the people.
According to the introduction of Quanjude, the hanging furnace has a furnace hole and no furnace door, with jujube, pear and other fruit trees as fuel and open flame. When the fruit wood is fired, it is smokeless, the bottom fire is strong and the burning time is long. After the duck enters the furnace, the position of the duck should be changed regularly with the pole, so that the duck can be heated evenly and roasted all over. The roasted duck has a plump appearance, a purplish red color, crisp skin, tender outside and a fruity fragrance, which makes it more delicious when tasted carefully.
Another practice of Beijing roast duck is "Stewed Roast Duck", and its representative is Cheap Square. Compared with the reputation of Quanjude, the history of Cheap Shop is actually earlier, and it has been nearly 600 years.
The so-called "stewing furnace" is actually a kind of ground furnace. The furnace body is made of bricks and the size is about one meter square. Its production method was first introduced to Beijing from the south, characterized by "ducks can't see open flames", which is made by stewing charcoal fire in the furnace and hot furnace wall. Because of the need to use dark fire, it requires high technology. The person in charge of the furnace must master the temperature in the furnace. If the temperature is too high, the ducks will be roasted, which will be contrary ... > >
Question 3: Is Beijing Roast Duck delicious? Beijing Roast Duck is a famous food in Beijing. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy.
According to legend, the beauty of roast duck comes from the precious Beijing duck, which is the best meat duck in the world today. It is said that the breeding of this special pure white Beijing duck started about a thousand years ago, because emperors of Liao, Jin and Yuan dynasties hunted and occasionally acquired this pure white wild duck species, which was raised for hunting and continued until it was obtained and cultivated into today's precious meat-eating duck species. That is, a kind of 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.
As for the formation of roast duck, as early as 400 years ago in the Southern and Northern Dynasties, the word "roasted duck" appeared in the Record of Food Treasures, and in the Southern Song Dynasty, "roasted duck" became a famous product in Lin 'an (Hangzhou). At that time, roast duck has not only become a folk delicacy, but also a delicacy in the family of literati. But later, according to the Records of the History of Yuan Dynasty, after the Yuan Dynasty broke Lin 'an, Bo Yan, the general of Yuan Dynasty, once moved his skills in Lindan City to Dadu (Beijing). As a result, the roast duck technology spread to Beijing in this way, and the roast duck became one of the treasures of imperial cuisine in Yuan Palace. Then, with the change of dynasties, roast duck became the delicacy of the Ming and Qing courts. In the Ming dynasty, roast duck was still a must-have dish for the Lantern Festival in the palace. It is said that Emperor Qianlong and Empress Dowager Cixi in the Qing Dynasty loved roast duck very much. From then on, it was officially named "Beijing Roast Duck". Later, with the development of society, Beijing roast duck gradually spread from the palace to the people.
After the founding of the People's Republic of China, the reputation of Beijing Roast Duck is increasing day by day, making it more famous in the world. It is said that Premier Zhou appreciated and paid close attention to this famous dish before his death, hosted foreign guests and tasted roast duck. In order to meet the needs of social development, the baking operation of duck shops has been modernized and the flavor is more delicious.
There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. It is characterized by the use of hanging oven roasting method, which is transplanted from the special hanging oven method of roasting suckling pigs in the imperial dining room of the Qing court. The roasted duck has a golden and shiny surface color, crispy outside and tender inside, and has a special delicious taste. The way to eat roast duck is to cut it into thin slices with a sharp knife, coat the baked lotus leaf cake with sweet noodle sauce, and then roll it with chives, garlic paste and roast duck slices, which is very delicious.
Question 4: Why is Beijing Roast Duck so famous? Is it really delicious? Beijing roast duck, a famous food in Beijing, is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. According to legend, the beauty of roast duck comes from the precious Beijing duck, which is the best meat duck in the world today. It is said that the breeding of this special pure white Beijing duck started about a thousand years ago, because emperors of Liao, Jin and Yuan dynasties hunted and occasionally acquired this pure white wild duck species, which was raised for hunting and continued until it was obtained and cultivated into today's precious meat-eating duck species. That is, a kind of 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. In the Northern and Southern Dynasties over 400 AD, the word "roasted duck" appeared in the Record of Food Treasures. In the Southern Song Dynasty, roast duck was a famous product in Lin 'an (Hangzhou). At that time, roast duck has not only become a folk delicacy, but also a rare dish in the literati's home. But later, according to the Records of the History of the Yuan Dynasty, after the Yuan Dynasty broke Lin 'an, Bo Yan, the general of the Yuan Dynasty, once moved his skills in Lin 'an to Dadu (Beijing). As a result, the roast duck technology spread to Beijing in this way, and the roast duck became one of the treasures of the Imperial Palace. With the change of dynasties, roast duck became the delicacy of Ming and Qing courts. In the Ming Dynasty, roast duck was still a must-have dish for the Lantern Festival in the palace, and was later officially named "Beijing Roast Duck". With the development of society, Beijing roast duck gradually spread from the palace to the people. After the founding of the People's Republic of China, the reputation of Beijing Roast Duck has increased day by day, making it more famous in the world. It is said that Premier Zhou appreciated and paid close attention to this famous dish before his death, hosted foreign guests and tasted roast duck. In order to meet the needs of social development, the baking operation of duck shops has been modernized and the flavor is more delicious. Quanjude is the most brilliant of the roast duck family, which has established the image ambassador status of the roast duck family in Beijing. Yang Quanren, the founder of Quanjude, was a small businessman who operated the business of raw chickens and ducks. After accumulating capital, he founded Quanjude Roast Duck Restaurant, and hired a roast duck master who used to work in the imperial dining room of the Qing Dynasty to refine the roast duck with the court's "hanging roast duck" technology, which made the "hanging roast duck" multiply among the people. Quanjude adopts the hanging oven roasting method, and does not open the duck. Just open a small hole in the duck, take out the internal organs, then pour boiling water into the duck's stomach, then tie the small hole and hang it on the fire to roast. This method can not make the duck lose water due to roasting, but also make the duck skin swell without being softened. The roasted duck skin is very thin and brittle, which becomes the most delicious part of roast duck. The hanging furnace has a furnace hole and no furnace door, and uses jujube, pear and other fruit trees as fuel and open flame. When the fruit wood is fired, it is smokeless, the bottom fire is strong and the burning time is long. After the duck enters the furnace, the position of the duck should be changed regularly with the pole, so that the duck can be heated evenly and roasted all over. The roasted duck has a plump appearance, a purplish red color, crisp skin, tender outside and a fruity fragrance, which makes it more delicious when tasted carefully. Strictly speaking, only this roasting method is called Beijing roast duck. Compared with hanging roast duck, braised roast duck represented by cheap square seems to be less impressive. Fortunately, cheap square, an old brand with a history of nearly 600 years, has applied for "national intangible cultural heritage protection" with the skill of braised roast duck. Compared with the reputation of Quanjude, the cheap roast duck, which was founded in Yongle period of Ming Dynasty, actually has an earlier history, which has been nearly 600 years. The so-called "stewing furnace" is actually a kind of ground furnace. The furnace body is made of bricks and the size is about one meter square. Its production method was first introduced to Beijing from the south, characterized by "ducks can't see open flames", which is made by stewing charcoal fire in the furnace and hot furnace wall. Because of the need to use dark fire, it requires high technology. The person in charge of the stove must master the temperature in the stove. If the temperature is too high, the duck will be roasted, and vice versa. The skin of braised roast duck is bright and crisp, the meat is white, tender and delicious. Stewing roast duck is the signature of cheap square, but the stewing stove for burning straw has already been changed into an electric stewing stove. Nowadays, there are few roast duck restaurants that use stewing ovens, and most roast duck restaurants use Quanjude hanging ovens. Stewed roast duck tastes more tender, and the juice of duck skin is obviously richer and fuller. However, the fruity fragrance of the roast duck seems to make people realize the wisdom of the earliest "roasting" cooking method mastered by human beings. Dadong Roast Duck Restaurant (slightly less famous than the above two, but also very delicious), diagonally opposite the Beijing-Guangzhou center, is very particular about the dishes, and it is really baked with apple wood, with no taste or taste. Mr. Dadong was born in Quanjude. You must try adding some mashed garlic to the lotus leaf cake. It's so delicious that the waiter will teach you how to eat it. Such as > >
Question 5: How to make Beijing roast duck delicious when you take it home? Determine the source of roast duck: don't go to the supermarket to buy it. It's tasteless and the same as wax. Go to Quanjude's store and book it several times in advance to pick up the goods at noon when you leave that day, so as to ensure the freshness of the goods you get. When you buy it in the store, people inside will tell you how to keep it at night, without plastic wrap, freezing and precautions when heating. Even if you want to take it home for your hometown to taste, you must bring authentic ones to ensure the taste is pure.
Question 6: How to eat Beijing roast duck? Eat the surface meat first, and the bones can be cooked with porridge.
Question 7: How do Beijing roast duck Quanjude eat delicious food? When eating, it is wrapped in pancakes with sweet sauce, scallion, shredded cucumber and crispy duck skin, and eaten with your hands. Roast duck is a skin-based dish, and its meat is eaten separately.
Pancakes can be spread on a plate or wrapped in your hands. After wrapping, the contents must not fall off, so be sure to wrap them tightly. Moreover, the weight of the bag should be properly pinched, too much bag is difficult to wrap tightly, and the taste is poor if the bag is less.
I hope I can help you. Welcome to adopt it.
Question 8: What's the taste of Beijing Roast Duck? How did you do it? Please enlighten me! Hello! 1 1: Flavor characteristics of Beijing roast duck: 1, Beijing roast duck has a long history, and roast duck was recorded in the Book of Food Treasures in the Northern and Southern Dynasties. There is a record of roast duck in the book "Eating is about to" written by Hu Sihui, a physician in the Yuan Dynasty. Roasted duck is barbecued pork duck, which is the earliest kind of roast duck. Beijing roast duck began in the Ming Dynasty. After Zhu Yuanzhang established his capital in Nanjing, the chef of Ming Palace used Nanjing's plump and fleshy lake duck to make dishes. In order to enhance the flavor of duck dishes, he roasted them with charcoal fire to make them crispy and delicious, fat but not greasy, which was praised by people, and was named roast duck by the palace. At the beginning of the 15th century, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing and further developed. Liu Ruo, the eunuch in Wanli period of Ming Dynasty, met in his book History of the Gallbladder Palace? "Good Diet" once wrote: ... 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, Liuhefang and Zhenyuan Restaurant operating roast duck restaurants in Beijing, among which Cheap Square and Quanjude were the most famous and have flourished ever since. Cheap Square was opened in Xianfeng (Qing Dynasty) for five years, with a history of 130 years. It is famous for its business in stewing roast duck. Quanjude, founded in Tongzhi for three years, has a history of 120 years, and is famous for its roast duck business. After the founding of New China, these two roast duck restaurants developed rapidly. Now there are eight Quanjude and three cheap shops in Beijing. In terms of dishes, it has also developed from several dishes such as roast duck in the early days to making a variety of cold and hot dishes with roast duck, which is the whole duck mat. The beauty of the capital is nothing more than duck, and the roasted one becomes good. This is the beautiful evaluation of Beijing roast duck by predecessors, while foreign friends call it the first delicious food in the world. All domestic and foreign guests who come to Beijing for tourism take a taste of Beijing roast duck as a pleasure. There is even a saying in Beijing: It's a pity not to eat roast duck until you reach the Great Wall. 1986, Beijing Roast Duck won the gold medal in the 5th International Cooking Competition held in Prague, the former capital of Czechoslovakia. 2. Beijing roast duck has hanging oven roast, stewing oven roast and fork barbecue. Hanging oven and stewing oven 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, and closes the oven door to bake with dark fire, 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 60 to 70 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. 3. Beijing Roast Duck is rich in nutrients, including protein19.2g, fat 4 1 g, water 36.2g, vitamin B 1, B2, trace elements such as calcium, phosphorus, iron, copper, manganese and zinc, and 18 amino acids. 4. There are many ways to eat Beijing Roast Duck, which is most suitable for being rolled in lotus leaf cakes or sandwiched in hollow sesame seed cakes, and adding appropriate condiments according to personal hobbies, such as onion, sweet machine sauce, garlic paste and so on. 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 0.6 cm wide and 4.5 cm long, and then poured with whole flavor juice, can also be used as a cold dish. 5. The weight of the roasted Abby Mallard raw duck was reduced by about 1/3, the color was bordeaux, oily and shiny, the skin was crisp and tender, the meat was delicious and mellow, the place was tender and tender, and the aroma was fragrant. Generally, the finished product weighs about 2 kg, and the blade is turned into willow leaves, and 108 pieces are qualified. When the meal is hot, the knife is cut as fast as lightning, and the pieces are covered with skin, which makes people look at it. Beijing roast duck is a famous Beijing dish. Baked with duck stuffed with Beijing specialty. It was once a treasure of imperial meals in the Yuan, Ming and Qing dynasties. Later, it was introduced to the people, and became the first in Beijing cuisine. It was the only food altar in China, and it was well-known at home and abroad. The famous whole duck mat is mainly made of roast duck ... > >
Question 9: How to eat the Beijing roast duck? First kind
Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put some roast duck slices on it, put some onion strips, cucumber strips or radish strips on it, and roll up the lotus leaf cake. This is the most common way to eat.
the second type
Garlic paste with soy sauce can also be served with radish strips. Garlic paste can relieve greasy taste. Dip the sliced roast duck in garlic paste and soy sauce to eat, which adds a touch of spicy taste and a more unique flavor.
The third kind
Some customers don't like to eat onions and garlic, but they like to eat crispy duck skin dipped in fine sugar. This way of eating is especially suitable for ladies and children.
Question 10: Is Beijing Roast Duck delicious? Delicious!
But it's hard to eat good roast duck now!
Quanjude is so famous that there are many people. The roast duck is very expensive, but the quality is very poor. Generally, semi-finished guests come and then return to the furnace for heating.
The craft of the small roast duck restaurant is not authentic, and the raw materials are not guaranteed.
It is recommended to go to some hotels with good reputation.