Raw materials:

Beijing net duck 1 (2250 grams), maltose 10 grams, sweet sauce 1 dish, Beijing scallion 1 dish, lotus leaf cake or sesame crackers a number of;

Methods:

Select a complete Beijing duck, from the cut trachea to the gas pipe, so that the skin and flesh separation, the whole body bulging, appear to be full of the appearance. Rip the duck open to remove the guts, then place a stick about 2 inches long to support the breastbone so that the skin stretches out. The neck is then hooked and a light coating of malt sugar is applied to the duck skin. Hang in a ventilated area to air dry. Hang the ducks in the oven with a kettle of hot water at hand, ready to be poured into the ducks at any time. It is important to keep the time and temperature right. In order to cook the ducks evenly, keep turning them over and stirring if necessary. Roast the ducks until they are all brown and come out of the oven as if they had been coated with lacquer. Serve the sliced duck with the lotus leaf pancakes, sesame seed biscuits and other condiments that have been placed on the table beforehand.

3 "Roast duck in the capital of the past

From the viewpoint of the history and culture of life and food, the emergence of China's favorite flavor food "roast duck", is relatively early. But in the beginning, not called "roast duck", but called "roast duck" or "roast duck", its **** the same characteristics, all belong to the life of the diet of a cooking method. And this cooking method, from the point of view of China's history, as early as the Western Zhou period of slavery, has appeared. Such as "Poetry? The small evil? gourd leaves" recorded: "There is a rabbit S head, burnt and roasted."

However, in terms of diet, the emergence of "roasted duck", or named "roast duck", these two different sayings, the former, as early as the North and South Dynasties, has appeared; the latter, appeared later, in the Yuan Dynasty. And for these two different claims, the book "Beijing Tour Guide", made this rather inquisitive record: "Roast Duck History: As early as the North and South Dynasties (420-583 AD), "Food and Jen Records", there has been a record of roasted duck. The Yuan Dynasty's "Drinking Meals" has a roasted duck. Not only that, "The Yuan miscellaneous drama 'Watching the Money Slave Buying an Injustice Debtor' and the Ming novel 'Jin Ping Mei' both contain 'roast duck' and 'roast duck' as marketed delicacies." All of these, are the predecessor of today's roast duck.

So, Beijing appeared roast duck restaurant, and when did it start? There are two sayings: one said, is the emergence of the Ming Jiajing years (1522-1566); the other said, is the emergence of the Qing dynasty Qianlong fifty years (1785). And these two say, no matter which say, its **** the same characteristics: all the business at that time "roast duck", are called "South oven duck". Not only that, the name of the duck store, also is not named "Beijing duck store", but called "old cheap square duck store" (the oldest name), its earliest store in today's "Xuanwumen" outside the Mi Shi Hutong. In this regard, it is recorded in the book "A Brief Guide to Beijing's Traditional Culture": "The Ming Dynasty Roast Duck Restaurant "Old Bargain Square" was founded in the capital (meaning Beijing). Dynasty City Series: 'Roast Duck; Cheap Square, south of the north entrance of Mishi Hutong.' Du Zuo Ji': 'the seat must be the whole duck main dish, the famous Cheap Square ...... The famous Bargain Square is especially famous for its roast duck with hanging oven.' Roasted duck in Qing Dynasty is also a good product for Mid-Autumn Festival. The Emperor's Capital Years and Times Records and Successes (帝京歲時纪胜)：'Mid-Autumn Cinnamon Cake, in addition to the ...... South oven duck'. The Imperial Palace, "five Taiwan according to the regular meal bottom file": 'Qianlong 26 years March 5 to 17 days in 13 days, the Qianlong Emperor ate roast duck 8 times'.

So why the name "Old Cheap Square Roast Duck"? In fact, "old cheap" the three words, it is self-evident that the intention is mainly to attract customers. Then, why the word "Fong"? It means that a "roast duck store" was also a kind of workshop for the handicraft industry in the society at that time. Of course, there are many handicraft workshops. Such as the Tang and Song dynasties craft workshops, its name has been more numerous, there are copper workshop, sugar workshop, paper workshop, carpet workshop, cake workshop, Jin Aya workshop, gold and silver, lacquer and so on. However, it is interesting: when the old Beijing, there is not only "Cheap Place Roast Duck Shop", but also "Mom's Workshop", also known as "Mom's Shop", the Department of specializing in the introduction of the maid's place. Therefore, at that time, life, people say "Cheap Place", we know that this store is specializing in flavor food - roast duck

Here, we can cite a more prominent and typical examples, such as "Memories of the old Beijing" book recorded: "Cheap Place was also created in the Qianlong period, than all a lot of years later. In the thirties, there were cheap workshops in Mule City's Rice City Hutong and Fresh Fish Mouth. The latter was opened by the partners of the old store, not far from the west exit of Fresh Fish Mouth, with a small two-story building and a storefront, similar to the one in the city. Downstairs is a loose seat, upstairs there are a few elegant seats, to sell roast duck (now called roast duck) mainly."

It is said that "now outside the front door of the fresh fish mouth Cheap Square roast duck store opened in the Qing Dynasty Xianfeng five years (1855), and later came to the forefront, the impact is great. Quanjude Roast Duck Restaurant opened in the Qing Dynasty Tongzhi three years (1864), due to the management of the way, and strive to innovate, and soon became famous in Beijing, spread overseas. The founder, Yang Quanren of Jixian County, Hebei Province, had a unique way of adopting the best of all worlds and changed the stewing oven into a hanging oven, which made the restaurant very distinctive. During the Cultural Revolution, Quanjude was renamed 'Beijing Roast Duck Restaurant' and Cheap Square was renamed 'Xinlu Restaurant'. The name was restored after the crushing of the 'Gang of Four'."

Peking duck is the main ingredient for making roast duck. Obviously, the raw materials of roast duck, is quite sophisticated. So, to what extent? Peking duck growth period is shorter, only 60-65 days, on the development of growth to 5-7 pounds. 45 days before the ducklings, can be free to feed, and the last 15-20 days, is not allowed to free to feed, and by the people of a fill feed, that is, every 6 hours for a fill feed, fill 4 times per day and night, so that, called as "Peking Duck", and also only "Peking Duck", is qualified as "Peking Roasted Duck" raw materials. The roasting of "Peking Duck" is the most important part of the process. Peking Duck" roasting method, summarized, there are three:

Stove method:

Roaster has a door, with broomcorn millet first furnace and furnace grates hot, to be free of open flames, will be dealt with ducks, that is, the Peking Duck placed on the grates, close the door to the oven, the grill, and will be this method of roasting, called the "Stewed Stove method".

Hanging furnace method:

This method of making Peking duck is characterized by: the mouth of the furnace for the arch, no door, will be dealt with ducks, hanging in the furnace on the iron hooks, the following preaching with fruit wood (pear, jujube wood is best) fire baking, do not close the door.

Barbecued pork method:

This Paleo method of making Peking duck, similar to barbecued pork, its prominent feature is: to be operated hand by hand. Because of its low yield, labor time, so, life practice, gradually eliminated. So, now there is no barbecued pork method of "Peking Duck".

The roasted duck needs to be sliced and served. According to the memories of the old Beijingers: the old Beijing, on the roast duck restaurant to eat roast duck, not only is delicious, and will make you feel very happy. By your own selection of fat duck, running downstairs to take the hall to bake, baked, by a masters up to the stairs. Roasted fat duck, skin reddish purple, oily, face to face to give you a slice. And slicing is also more elaborate, each duck to cut out about 120 slices, and must be sliced with belt meat, fat and thin, very appetizing. When you eat, used to dip in sweet sauce, add white onion, rolled in the hot pancakes just cooked, it is really hungry and gluttony, delicious.

Peking Duck

(1)Roast Duck History:

As early as in the North and South Dynasties (420 ~ 589), "food treasure record", there have been records of roast duck. Yuan dynasty "dietary preparation" in the roasted duck said. These are the predecessors of today's roast duck. Beijing's roast duck restaurant, one said now in the Ming Dynasty Jiajing years (1522 ~ 1566), one said now in the Qing Dynasty Qianlong fifty years (1785). At that time, the business was Nanjing (Jinling) from the stewed oven baking method, so called the South Furnace Duck. The earliest store site in Xuanwumen outside the Mi Shi Hutong, that is, the old Cheap Square duck store (the store has been closed in 1937). Now Qianmen outside the fresh fish mouth Cheap Square Roast Duck Shop opened in the Qing Dynasty Xianfeng five years (1855). The restaurant was later on, and had a great influence. Quanjude Roast Duck Shop opened in the Qing Dynasty Tongzhi three years (1864), due to the management of the way, and strive to innovate, and soon became famous in Beijing, and spread overseas. Entrepreneur Yang Quanren of Hebei Jixian County, changed the stewing furnace into a hanging furnace, a unique way to learn from the best, so it is very distinctive." During the Cultural Revolution, Quanjude was renamed "Beijing Roast Duck Restaurant", and Cheap Place was renamed "Xinlu Restaurant". After the "Gang of Four" was crushed, the name was restored

(2) Raw materials for roast duck:

Peking duck is the main raw material for making roast duck, according to the examination, the ancestry of the Peking duck is the south, and it came to Beijing with the canal at the beginning of the Ming Dynasty, and multiplied in the area of Chaobaihe River in the east of the capital, so it was called "White River Puck", "White Puck" and "White Puck" and other names. Later, the ducks were moved to Yuchuan Mountain in the west of Beijing and were gradually bred into today's good breed. The Peking Duck was bred by artificial feeding method.

The growth period of Beijing duck is short, only 60 to 65 days, it will develop into 5 to 7 pounds. 45 days before the ducklings free to feed, the last 15 to 20 days by artificial feeding, every 6 hours, every day and night to fill the feed four times. Qualified ducks, after slaughter, hair, take the viscera, washing, irrigation, blowing drums, paint and a series of processes, before the oven roasted.

(3) roasting methods generally have three:

Stewing method:

Roaster has a door, with Panicum first furnace walls and grates within the furnace hot, to be free of open flames, will be processed ducks on the grates, close the door, so called stewing furnace.

Hanging furnace method: the furnace mouth arch, no door, the duck will be handled hanging in the furnace on the iron hook, the following with fruit wood (pear, jujube wood best) fire grill does not close the door.

Barbecued pork method:

and barbecued pork is similar, must be hand-operated one by one, due to low yield, labor hours, has been gradually eliminated.

Roasted duck needs to be sliced on the table. Slicing technology requirements are high, each duck to come out about 120 slices, and must be sliced with belt meat, fat and thin. Accompanied by green onion, cucumber strips, seasoning with sugar (this is the court to eat, now no), garlic (has been used sparingly) and sweet noodle sauce (at present the majority of those who use this). The staple food has lotus leaf cake or hollow cake.

4 "Zhejiang dishes hanging oven roast duck

Raw materials

Roasted duck 1, potherb mustard pickles 100 grams, 100 grams of shredded green onions, 50 grams of sweet flour sauce, 15 grams of sugar, 1 gram of fresh flavor king, 1 gram of refined salt, 750 grams of cooked oil (consumed 25 grams)

Making process

1, frying pan put on a medium-small fire, under the sweet flour sauce with water (100 grams or so), sugar, salt, water, water and water. 100 grams or so), sugar, fresh flavor king while burning with a spoon to stir, burn until thin and thick viscous, pour into a small bowl standby.

2, frying pan on a high flame, under the cooked oil burned five or six percent hot, into the roast duck, into the oil frying until the skin crispy meat hot, drain the oil; with a knife will be the duck skin with duck meat sliced down, cut into slices of meat on the plate; with a single cake wrapped duck skin, duck, shredded green onions and smeared with the sweet noodle sauce to eat.

5 "Jiangsu cuisine Jinling roast duck

Cuisine

Characteristics

Duck skin golden red, crispy and fluffy, oily and shiny, tender and fresh meat, eaten in the mouth. Can be color, aroma, taste three great. Four, mountain treasures and wild game dishes cooking

Raw materials

South suburbs of a duck (weighing about 2000 grams). 150 grams of green leaves. Pepper 5 grams, 30 grams of green onions, 25 grams of caramelized sugar, 15 grams of sesame oil.

Process

1, the duck slaughtered clean, in the right wing under a small opening to take out the viscera, washed and drained.

2, the green cabbage leaves, peppercorns filled into the duck abdomen. Onion leaves stuffed into the anus of the duck, so that the belly is full.

3, the grill fork from the duck legs under the crotch inserted, through the sternum, to the shoulder bone neck skin through the mouth 3.5 cm to poke through, the duck's head from the left to the right direction of the direction of the bend, from the eyes under the poke through the eyes, stuck fork tines.

4, water pot on the fire boiling, the duck head lifted into the water, scoop boiling water pouring scalding duck body, so that the duck skin contraction taut, the appearance of pores, and then smeared with caramel duck body, placed in a ventilated place to blow dry.

5, grill pool into the charcoal, ignite the fire after the duck fork roast. Roast the sides first, then the legs, tail, back, and finally the chest.

6, to be squeaky duck skin, want to bubble oil flowers, and then coated with sesame oil, and baked until the golden red from the fire back fork, sliced duck meat on a plate, embedded in the head and tail, with pancakes, sweet sauce, drums and scallions with food.