Beijing Roast Duck is a famous food in Beijing Quanjude Roast Duck Restaurant. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy.
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 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. 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 during his lifetime. He visited Quanjude Roast Duck Restaurant in Beijing 29 times, hosted foreign guests and tasted roast duck. In order to meet the needs of social development, the roasting operation of Quanjude Roast Duck Restaurant has been modernized and the flavor is more delicious.
The characteristics of Beijing roast duck are as follows:
1, delicious
Beijing Roast Duck is made of high-quality meat duck, Beijing Duck, roasted with fruit and wood charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside.
2. Nutrition and health
The cooking technology of Beijing roast duck has improved the healthy function of food in the process of' change in the pot'. The results of free amino acids determination showed that some amino acids that affected the smell of roast duck decreased significantly, while those that increased the flavor and umami flavor increased significantly.
3, eating is more particular.
After the roast duck is roasted, it is necessary to slice off the skin and put it on a plate for food before the duck breast collapses. At this time, the duck meat tastes crisp and delicious in the mouth. The method of sliced duck is also exquisite. First, slice the duck skin before it is hot, which is crispy and delicious. Then eat a slice of duck. Second, there are pieces of belt meat, which are thin and not broken. A duck weighing 2 kg can slice more than 100 pieces of duck meat, and the size is even, such as clove leaves, which are crisp, fragrant, tender and unique.
4. The baking method is special.
The roast duck method of Beijing roast duck is to hang the roast duck in the oven, which depends on the reflection of heat, that is, the heat emitted by the flame is emitted from the upper wall of the oven door to the top of the oven, and then reflected to the duck body after the top wall is heated, which is the result of direct roasting of incomplete tie flame. The furnace temperature should be stabilized between 230℃ and 250℃ to avoid being too high or too low.
If it is too high, it will be named duck skin contraction and black shoulders; Too low will wrinkle the duck breast. The baking time depends on different seasons, the size and quantity of ducks, and should not be too long or too short. Generally speaking, it takes about 45 minutes to roast 1 2000g duck in winter, only 35g duck in summer, 40 minutes in winter and 30 minutes in summer.
When roasting, be careful not to roast the chest directly against the fire, so the tender meat is easy to burn, and even cracks and bubbles may occur. The legs are thick, the most difficult to cook, and the baking time is longer. Duck crotch is not easy to be colored, so it must be picked manually. The method is: stir the duck up, shake it a few times on the flame, and dye the duck crotch. Pay attention to it, where the color is missing, it will burn, and it will not affect other parts, especially the breast meat.