1 Beijing duck, 10 grams of maltose, 1 plate of sweet sauce, 1 plate of Beijing green onions, some seasonings for lotus leaf cake or sesame pancake: Weichi.com, the gourmet expert around you! www.vchi.cn Production process: 1

1. Choose a complete Peking duck and inflate it from the cut trachea to separate the skin and flesh and make the whole body bulge.

2. Eviscerate the duck, then place a wooden stick about 2 inches long to support the breastbone so that the skin can stretch out.

Then hook the neck with a hook, apply a layer of light maltose on the duck skin, and hang it in a ventilated place to dry.

3. Hang the dried duck in the oven, and have a hot water bottle on hand to fill the duck with water.

In order to make the duck roasted thoroughly and evenly, it must be constantly turned and stirred with a roasting pole if necessary.

4. Roast the duck until it is completely brown, and the duck will look like it has been painted with bright paint.

5. Serve the lotus leaf pancakes, sesame seed cakes and other condiments on the table together with the sliced ??duck meat.

According to legend, the beauty of roast duck comes from the precious breed of Peking duck, which is the best quality meat-eating duck in the world today.

It is said that the breeding of this special pure white Peking duck started about a thousand years ago. It was because the emperors of the Liao, Jin and Yuan dynasties accidentally obtained this pure white wild duck species during hunting, and then raised it for hunting, and it has been continued ever since.

This excellent pure breed was obtained and cultivated into today's valuable carnivorous duck species.

It is a kind of white duck that is fattened by stuffing, hence the name "stuffing duck".

Not only that, the Peking duck was introduced to Europe and the United States a hundred years ago, and became a blockbuster after breeding.

Therefore, as a high-quality species, Peking duck has long been the source of valuable duck species in the world.

In the Southern and Northern Dynasties over 400 AD, the word "roast duck" appeared in "Shi Zhen Lu". In the Southern Song Dynasty, roast duck was already a famous product in Lin'an (Hangzhou) "market food".

At that time, roast duck had not only become a folk delicacy, but also a delicacy in the homes of scholar-bureaucrats.

But later, according to the "History of the Yuan Dynasty", after the Yuan Dynasty defeated Lin'an, the Yuan general Boyan moved all the craftsmanship in Lin'an City to the capital (Beijing). From then on, the roast duck technology was spread to Beijing, and roast duck became the Yuan Dynasty.

One of the rare treasures of the Imperial Palace.

With the change of dynasties, roast duck became a delicacy in the Ming and Qing courts.

During the Ming Dynasty, roast duck was still a must-have delicacy during the Lantern Festival in the palace, and was later officially named "Peking Roast Duck".

With the development of society, Beijing roast duck gradually spread from the imperial palace to the people.

School After the founding of the People's Republic of China, the reputation of Beijing Roast Duck has increased day by day, and it has become more famous all over the world.

It is said that Premier Zhou appreciated and paid great attention to this famous dish during his lifetime, and entertained foreign guests to enjoy roast duck.

In order to meet the needs of social development, the roasting operations of duck restaurants have been modernized and the flavor is more precious.

The most glorious of the roast duck family is Quanjude, which has established the roast duck family's status as Beijing's image ambassador.

Yang Quanren, the founder of "Quanjude", was a small businessman in the raw chicken and duck business. After accumulating capital, he opened Quanjude Roast Duck Restaurant. He hired a roast duck master who had worked in the Imperial Kitchen of the Qing Palace to use the palace's "hung oven roast duck"

The exquisite roast duck technology has made "hanging oven roast duck" popular among the people.

Quanjude adopts the hanging oven roasting method and does not disembowel the duck.

Just make a small hole in the duck, take out the internal organs, pour boiling water into the duck's belly, then tie the small hole and hang it over the fire to roast.

This method does not allow the duck to lose water due to being roasted, but also allows the duck's skin to swell and not be roasted soft. The roasted duck skin is very thin and crispy, which becomes the most delicious part of the roast duck.

The hanging stove has a furnace hole but no furnace door. It uses jujube, pear and other fruit trees as fuel and uses an open fire.

When fired with fruit wood, there is no smoke, a strong bottom fire, and a long burning time.

After the duck is put into the oven, the position of the duck should be regularly changed with a pick pole so that the duck is heated evenly and the whole body can be roasted.

The roasted duck is plump in appearance, maroon in color, crispy on the skin, charred on the outside and tender on the inside, and has a fragrance of fruity wood, which makes the taste even more wonderful when you taste it carefully.

Strictly speaking, only this roasting method is called Peking duck.

Compared with the hanging oven roast duck, the braised oven roast duck represented by Bianyifang seems to be less impressive in people's minds. Fortunately, the time-honored Biianfang, with a history of nearly 600 years, has applied for the "National Intangible Materials" with its braised oven roast duck technique.

Cultural Heritage Protection”.

Founded in the Yongle period of the Ming Dynasty, Biianfang Braised Roast Duck has an earlier history than Quanjude, with a history of nearly 600 years.

The so-called "stewing furnace" is actually a kind of floor furnace with a furnace body made of bricks and about one meter square in size.

Its production method was first introduced to Beijing from the south, and its characteristic is that "the duck does not see the open flame". It is made by simmering the charcoal fire in the furnace and the hot furnace wall.

Because it requires a dark fire, it requires high skills. The person in charge of the oven must control the temperature in the oven. If the temperature is too high, the duck will be roasted, otherwise it will be undercooked.

The skin of the braised duck is bright and crispy, the meat is white, tender and delicious.

The braised roast duck is Bianyifang's signature dish, but the stew oven used for burning rice straw has long been changed to an electric stew oven.

Nowadays, there are very few roast duck restaurants that use stew ovens. Most roast duck restaurants use the Quanjude hanging oven roasting method.

The stew-roasted duck tastes more tender, and the juice of the duck skin is obviously richer and fuller.

The fruity aroma of the hanging oven roast duck seems to make people appreciate the wisdom of the "roasting" cooking method that was the earliest mastered by mankind.

Nowadays, hanging oven roast duck and braised oven roast duck are the two main styles of roast duck in Beijing.