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. Beijing roast duck has a long history, as early as the Southern and Northern Dynasties <: < Record of food treasures > > There is a record of "moxibustion duck" in the book. The authentic "Beijing Roast Duck" began in the Ming Dynasty. /kloc-At the beginning of the 5th century, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing, which was further developed. In the third year of Tongzhi, Quanjude Roast Duck Restaurant appeared in Beijing, and since then, "Beijing Roast Duck" has become famous at home and abroad. Beijing roast duck is mainly made of Beijing stuffed duck and baked. It is characterized by rosy color, crisp skin and tender meat, and delicious and mellow taste. It is said that the breeding of this special pure white Beijing duck started about a thousand years ago, and it was due to the hunting of emperors in Liao, Jin and Yuan dynasties that this pure white wild duck was occasionally acquired, and then it was raised for hunting, and it has been continued until it was this excellent purebred 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". Today's Beijing roast duck is made of stuffed ducks raised in the suburbs of Beijing. Before roasting, wash the duck leg hair and take out the internal organs. Then air is pressed between the skin and the meat to separate the skin and the meat, and then malt syrup is coated on the duck and dried. In this way, the whole duck is dark red, as if it were painted with red paint, so some foreigners humorously call Beijing roast duck "painted duck". The roasting method is to pour boiling water into the duck cavity before sending the duck into the oven, and then release the boiling water after the duck is cooked. Hardwoods such as dates, peaches and pears are used as fuels in the oven. These fuels are less smoky and fragrant, and the firepower is not strong. After about 40 minutes of roasting, each duck is tender in the outside and plump in the meat layer. There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. The hanging oven roasting method was transplanted from the special hanging oven roasting method for roasting suckling pigs in the imperial dining room of Qing Dynasty. The roasted duck has a golden and shiny surface color, crispy outside and tender inside, and has a special delicious taste. The stewing furnace is a floor furnace, and the furnace body is made of bricks, which is about one cubic meter in size. Before stewing the roast duck, use the charcoal fire of sorghum to stew the temperature of the furnace properly. The stewing furnace uses dark fire, which is highly technical. The person in charge of the furnace must master the temperature in the furnace. This is different from hanging the stove. Hanging the stove uses an open fire barbecue, which is easy to master. The duck roasted in the stewing oven has crispy skin, tender meat, fat but not greasy, and more meat. There are many ways to eat it. Usually, the roasted duck is sliced while it is hot (the skin and meat can be separated, and the skin and meat can be separated, and the skin and meat can be sliced first), dipped in sweet noodle sauce, added with scallion and cucumber strips, and rolled with special lotus leaf cakes. You can also mix soy sauce with garlic paste and roll it with roast duck meat. If you like sweet food, you can dip it in white sugar; It's delicious to eat roast duck with hollow sesame seed cake. The duck rack with sliced meat can also be boiled with cabbage and wax gourd, which has a special flavor.