(a) the difference between historical traceability
In the early Ming Dynasty, the people love to eat Nanjing duck, the emperor also loved to eat, according to legend, Ming Chenggu moved to Beijing, took away a lot of Nanjing, the master of the duck. Jiajing years, roast duck from the transmission to the people, after the capital's most famous "Quanjude" roast duck store opened, duck technology has developed to the "hanging furnace" era, not only makes the duck fragrance floating miles and also makes the "Beijing Roast Duck" replaced the "Beijing Roast Duck". Peking duck" replaced "Nanjing duck", and "Jinling sliced duck" only a few big cities in the south of the menu to see.
(B) the difference between the production process
Peking Duck: duck slaughter - scalding hair - choose the hair - pumping - hollowing - washing - hooks -scalding skin -sugar beating -drying skin -flooding -roasting.
Nanjing Plate Duck: selecting ducks - fasting - slaughtering - salting and rubbing salt - re-salting - preparation of new marinade - reproduction of old marinade.
(C) the difference in eating method
In the eating method of Beijing roast duck is more elaborate, but the Nanjing plate duck has no special requirements
1, Beijing roast duck three ways to eat:
The first way to eat: it is said to be the rise of ladies and gentlemen in the mansion. They do not eat onion, garlic, like the crispy and crunchy duck skin dipped in fine sugar to eat.
The second way to eat the dish is to add sweet noodle sauce and scallion strips, which can be served with cucumber and radish strips. Use chopsticks to pick a little sweet noodle sauce, smear it on the lotus leaf pancake, put a few slices of roasted duck on top, and then put a few strips of scallion, cucumber or radish strips on top, and then roll up the pancake.
The third way to eat it: garlic paste with sweet noodle sauce, or with radish strips, etc., and eat the duck rolled up in a lotus leaf cake.
2, Nanjing plate duck eating or practice is not much, raw plate duck is usually soaked in hot water close to boiling but not boiling can be eaten. This is the most basic, the most common cooking method, the water must be close to boiling but can not boil, so that both the duck soaked, but also to make the duck meat tender and delicious, once the water boiled meat will become old and bite.
Two, roast duck and plate duck which is more delicious
I believe many people have tasted the delicious Peking duck. That oily shine, not to mention eat, just look at it has made diners can not help but eat finger. Of course, the most common way to eat, with a lotus leaf cake sandwiched between one or two slices of duck skin, Beijing onions, cucumber, just so a roll, dipped in sweet noodle sauce. The moment you bite into the whole thing, the scallions bring out the flavor of the duck while masking the remaining hint of duck stink. The cucumber is the finishing touch, making the whole roll oily and satisfying.
Nanjing plate duck is the ancestor of roast duck, Nanjing plate duck as the ancestor, has its own set of traditional methods and requirements. There is a popular twenty-one word trick shows the essence of a qualified Nanjing duck "duck to be fat, feed the rice, fried salt salted, clear halogen compound, baked dry, warmed up enough, the bones crispy". After careful selection and meticulous production process, made out of the Nanjing plate duck how not popular it.
As for the roast duck and duck which is more delicious, the Chinese cuisine is profound, each place's eating habits are different, so the local specialties are different. Everyone has their own favorite different tastes, you can choose according to their own like. And also from the two local people's eating habits, first of all, northern people like sauce, no sauce, no food, so the sliced skin of the roast duck rolled sauce is very tasty; but Nanjing to eat light and sweet, duck is a sweet taste, in the light of the salty, that is to say, Beijing roast duck is the main dish, Nanjing duck is a side dish.