In addition, the roast duck is a kind of dish that kills customers. Before we ate it, we didn't even want a duck rack, so the restaurant left it for private sale. We either made salt and pepper for the roast duck rack, or boiled soup or packed it to take away. Anyway, we didn't give it to the restaurant. The first meal back to Beijing was basically roast duck. Besides, Quanjude really didn't go there for a while, but in the last two years, Quanjude began to become the mainstream again, but its identity has changed from the previous one. Quanjude 200, for example, there is a "Roast Duck Home Cooking" restaurant near my home, with a set of 108. The duck blank is very fat, with crispy skin and crisp meat. The sliced duck meat fills two large plates, and everyone can eat enough at a large table.
Xu was free to feed, so he was fed manually, that is, once every six hours and four times every day and night, so he was called "Beijing duck-feeding". Only Beijing stuffed ducks can be qualified as raw materials for Beijing roast duck. I definitely went to eat, but I didn't go to a professional store like Quanjude Roast Duck. First, it was expensive, and second, it was monotonous. We will go to, Jin Million, Da Ya Li, or other shops with roast duck and stir-fried dishes. The taste is almost the same, and the roast duck in the cheap square is also good. Most of the famous roast ducks in Beijing have been eaten. I think the price-performance ratio is relatively high, which should be cheap square (braised stove) and big bowl house, with moderate price and good taste.