Roast duck is a famous dish in Beijing and enjoys a world-renowned reputation. It was developed by the Han people in Ming Dynasty in China, and it was court food at that time.
The raw materials are high-quality meat duck and Beijing duck, which are roasted by fruit wood charcoal fire, with rosy color and fat but not greasy meat.
Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions, among which Quanjude is the most famous.
It is famous for its red color, tender meat, mellow taste, fat but not greasy.
History and culture
According to legend, the beauty of roast duck comes from the precious Beijing roast duck, which is the best meat duck in the world today.
It is said that the breeding of this special purebred Peking duck began about 1000 years ago. It was because of the hunting of emperors in Liao, Jin and Yuan dynasties that this pure white wild duck was occasionally obtained, and then it was raised for hunting until it was obtained and cultivated into a precious meat duck variety today.
That is, a white duck fattened by feeding method, hence the name "stuffed duck".
Not only that, Beijing duck spread to Europe and America a hundred years ago, and it became a blockbuster after breeding.
Therefore, Beijing duck, as a high-quality breed, has long been the source of rare duck breeds in the world.
In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that the Ming emperor Zhu Yuanzhang "ate a roast duck during the solar eclipse".
In order to please the long live grandfather, the royal chefs in the court tried their best to develop new ways to eat duck gizzards, so they also developed barbecued roast duck and braised roast duck.
"Quanjude" is the representative of roast duck, and "Cheap Square" is the most famous roast duck in brown sauce.
Jinling roast duck is made of fat grass duck with a net weight of about 2.5 kg.
It is said that after Judy usurped the throne and moved to Beijing, she also took away many roast duck chefs from 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.
At that time, the name was "Jinling Piece Duck", and the market of the old "Cheap Square" was specially marked with a small print: Jinling Roast Duck.
1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened, and the roast duck technology developed into the era of "hanging furnace".
It is roasted with the naked fire of fruit trees, and has a special fragrance, which not only makes Wan Li roast duck fragrant, but also makes Beijing roast duck replace Nanjing roast duck, while Jinling sliced duck can only be seen on the menus of several big cities in the south, such as Hongkong, Macau, Shenzhen and Guangzhou.