After Zhu Di, the founder of Ming Dynasty, moved his capital to Beijing, Beijing Roast Duck gradually became the symbol of the city. He has both the heroic atmosphere of the North China Plain and the delicate elegance of the southern water town. Beneath the full jujube red appearance is a rich and fiery heart. When eaten with lotus leaf cake, flour paste and green onions, the duck skin is crisp, the duck meat is tender, and the aroma is overbearing.

In the eyes of fundamentalists, these practices of pop rocks cantaloupe peanut butter are heresy, and even white sugar, cucumber strips and garlic paste are just a little taste.

Extended data:

Roast duck is a famous Beijing dish with world reputation, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, and it was a court food at that time. The raw materials are 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.

Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its red color, tender meat, mellow taste and fat but not greasy.

It is said that after Ming Chengzu (Zhu Di) usurped the throne and moved to Beijing, he also took away many masters of roast duck in Nanjing. During the Jiajing period, roast duck spread from the palace to the people, and the old "Cheap Square" roast duck restaurant was opened in Mishi Hutong, Caishikou, which was also the first roast duck restaurant in Beijing.

Three ways to eat

The first way to eat Beijing roast duck: It is said that it was started by ladies and gentlemen in the big house. They don't eat onions or garlic, but they like to dip the crispy duck skin in fine sugar. Since then, when the waiter of Quanjude saw the female guest coming, he would inevitably follow the roast duck and serve a small dish of sugar.

The second way to eat Beijing roast duck: add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put a few pieces of roast duck on it, put some onion strips, cucumber strips or radish strips on it, and roll up the lotus leaf cake. It's really delicious.

The third way to eat Beijing roast duck: garlic paste with sweet noodle sauce, and radish strips. Eating duck with lotus leaf cakes is also a popular seasoning in the early years. Garlic paste can relieve greasy taste. Dip the sliced roast duck in garlic paste and sweet noodle sauce, which adds a touch of spice to the fresh flavor and makes the flavor more unique. Many customers have a special preference for this seasoning.

Baidu encyclopedia-Beijing roast duck