Beijing roast duck is a famous dish in Beijing. It is famous both at home and abroad for its red color, tender meat, mellow taste, fat but not greasy. It is known as "the world's delicacy".
Origin
According to legend, the beauty of roast duck is derived 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 type of 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) "Food Market". 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 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 royal palace to the people.
School
After the founding of New China, the reputation of Beijing roast duck increased day by day and became more famous around 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 changed regularly 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 fruity fragrance, 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 Biianfang seems to be less impressive in people’s minds. Fortunately, the time-honored Biianfang, with a history of nearly 600 years, has already been famous for its braised oven roast duck. The technique has applied for "National Intangible 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.
Dadong Roast Duck Restaurant (a little less famous than the above two, but still very delicious), diagonally opposite the Beijing-Guangzhou Center, the dishes are very particular, and are really roasted with apple wood, and the taste is , There is nothing to say about the taste. Mr. Da Dong was born in Quanjude. You must try adding some minced garlic to the lotus leaf pancake. It is very delicious. The waiter will teach you how to eat it.
Nowadays, hanging oven roast duck and braised oven roast duck are the two main styles of roast duck in Beijing. Just like the Peking Roast Duck that was used to improve Shandong Roast Duck, now many restaurants that serve roast duck have also made improvements to the two traditional schools to suit modern tastes and consumption ideas. For example, the emphasis on eating the skin of roast duck, Xiaowangfu’s special selection of duck varieties, and even the replacement of shredded green onions with cucumber strips in many places. These transformations without losing the spirit are all good. As for the ones made in some places The gold foil roast duck is a bit mysterious.
Preparation method
Ingredients:
The main ingredient of roast duck is stuffed duck.
Because stuffed duck has the characteristics of short feeding time, fast fattening, clear fat and thin, thick subcutaneous fat, moderate freshness and tenderness, not fishy and not sour. It is the most ideal raw material for making roast duck.
Production method 1. Butchering
Tools:
A killing knife and a blood basin.
Method: (1) First hold the roots of the two duck wings with your left hand, lift the right palm of the duck back with your right hand, and then hook it tightly with the little finger of your left hand. Use your right hand to hold the duck's bill and bend its neck downward. Use your left thumb and index finger to pinch the lower part of the duck's head to tighten the neck skin. (2) Hold the knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, hold the duck's bill with your right hand, align the knife edge with the blood basin (an appropriate amount of water and refined salt have been added to the basin in advance), and lift the duck body upward with your left hand Move and control the duck's blood.
Note: The operation must be steady, accurate and fast, the incision must be small, the two tubes (esophagus and trachea) must be cut, and the duck's blood must be controlled. In addition, the ducks should drink enough water before slaughtering, so that the duck feathers will easily fade.
2. Ironing equipment and tools: a large stove, a large pot, a cold water basin, a water spoon, and a small round wooden stick.
Method: (1) Put the pot on the fire, add water (80% full), and wait until the water boils to 55~60℃ (there is no thermometer, you can test the water temperature with your hands. The method is: put your hands first Soak it in a cold water basin, then put it into the pot and quickly stir it. If you can stir it 3 to 4 times in a row, your hands will be so hot that you can no longer stir it, which means the water temperature is moderate), then you can put the duck in the pot and scald it. (2) When scalding, first hold the duck's paw with your left hand, immerse the duck head in the pot, and shake it with your hands. Then put the duck body into the pot and use a small wooden stick to move it back and forth along the duck body to make the duck feathers evenly water-permeable. Blanch the duck in water for about 3 minutes (try to pluck out the duck's feathers with your hands while scalding). When the duck's feathers are easily pulled out, it means that the duck's feathers are scalded and the duck should be taken out immediately. Note: When perming, the action should be fast, the water temperature should be moderate, and the perming time should be appropriate.
3. Hair removal
Equipment and tools: a wooden chopping board and a cold water basin. Method: (1) Place the blanched duck breast side up on the chopping board, hold the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then use your right hand to remove the duck breast hair (use gentle force). (2) Turn the duck body over, place it on the duck feathers, and then hold the duck body with your left hand. Use your right hand to trim the hair off the duck's back and tail tip. Then, remove the hair from the duck neck and head. Note: The operation should be quick and light, the duck feathers should be shaved cleanly, and the duck skin should not be damaged. 4. Feather selection equipment and tools: a wooden basin (or iron basin) and a pair of duck tweezers (duck tweezers are a special tool for picking duck feathers). Method: (1) Hair selection must be carried out in a water basin (cold water in spring, summer and autumn, warm water in winter). When selecting feathers, hold the duck body with your left hand and hold the duck tweezers in your right hand to clean the remaining feathers and fetal skin of the duck body. (2) When selecting feathers, special attention should be paid not to damage the duck body, and do not repeatedly touch a certain part of the duck body with your fingers, otherwise the duck body will cause oil spillage and affect the quality. Note: The hair selection action should be fast and steady, the remaining hair should be clean, and the duck skin should not spill oil or be damaged.
5. Evisceration (cavity removal) equipment and tools: an air compressor, a raw knife, a cold water basin, and a duck brace.
Method: (1) Place the duck breast upward and the duck head outward. Hold the duck's paw with your left hand, lift it slightly upward to tighten the duck leg meat, and chop the duck's paw from the joint with a knife in your right hand. Then, turn the duck body over so that the duck head is facing inward, open the duck bill and pull out the duck tongue. (2) Turn up the duck skin at the incision of the duck neck, hold the esophagus and trachea with your left hand, and gently poke the esophagus and trachea under the skin of the duck neck with the thumb of your right hand to the top of the duck shoulder. Then pull off the trachea and take it out. (3) Hold the duck head with your left hand, insert the air nozzle of the air compressor into the knife edge of the duck neck with your right hand, and start inflating (inflate the air into the fat layer inside the skin and outside the meat). When the air is 80-90% full, pull out the air nozzle and hold the base of the duck's neck tightly with your left hand to prevent air leakage. (4) Poke the index finger of your right hand 3 to 4 centimeters into the anus, bend the index finger upward, hook the tail end of the large intestine, and pull off the connection between the large intestine and the anus. Then, move the right duck shoulder forward, hold it with your left hand, hold the knife with your right hand, and cut a 3-5 cm incision under the right shoulder. (5) Insert the thumb and index finger of your right hand through the incision under the duck's shoulder. Pull out the esophagus and tracheal head. Then wrap the pulled out esophagus around the index finger of your left hand and tighten it. At the same time, insert the thumb and index finger of the right hand into the duck cavity, hook up the soft tissue connecting the duck cavity and the internal organs from top to bottom, and then hook the duck gizzard. Use both left and right hands to pull out the internal organs. Insert your right index finger and middle finger into the duck cavity. On both sides of the spine. Remove the lung lobes. (6) Use the index and middle fingers of your right hand to insert the duck stay into the duck cavity from the edge of the knife. Place the lower end of the duck stay on the spine and tilt it slightly forward in an upright position. After stabilizing it, pull it back and snap it in. The sternum and three* bones support the duck body.
Note: The evisceration action should be fast, the knife edge should be small, the duck body should have no trace of blood staining, the duck body should be plump with air, the skin should not be broken, the internal organs should be removed cleanly, and all other parts (duck liver, duck Intestines, duck gizzards, etc.) should be intact and not broken.
6. Bore measuring hook
Equipment and tools: a large basin (or pool).
Method: (1) Use the thumb of your left hand to insert the incision under the duck's shoulder, hold the back of the duck with the other four fingers, and then press the duck body into the basin (or pool) to make the duck The cavity is filled with clear water.
Then, lift the duck head up. Use the index finger of your right hand to poke it through the duck's anus and hook out the ileum head so that the water flows out of the anus. Then press the duck into the water to fill the duck cavity with water. Turn the duck head down so that the water in the duck cavity flows out from the neck skin and duck bill, and flush out the debris and mucous membrane in the duck bill and duck neck. , the shabu-shabu is over. (2) Hold the duck's head with your left hand, lift the duck, use your right hand at the lower end of the duck's head, and stroke down the duck's neck to the root to remove the remaining air. Then insert the thumb and index finger of your right hand through the incision under the duck's shoulder, lift the duck, release your left hand, and let the duck's head hang down. Use a duck hook to hook the duck's neck 5 to 6 cm away from the root of the duck's neck, so that the tip of the duck hook is exposed from the other end. Note: The duck cavity, duck neck, and duck bill should be rinsed clean, and the circulatory intestine and soft tissue in the duck cavity should be hooked out. The duck's skin should be free of blood stains. The duck hook should be hung upright and the hook distance should be moderate.
7. Blanch and sugar color (hanging color)
Equipment and tools: a stove, a large pot, a basin filled with sugar water, and a water spoon.
Method: Rinse the basin filled with sugar water, add caramel sugar and water and mix well. Then put the pot on the fire, add water, and bring to a boil. Lift the duck hook with your left hand and lift the duck to the top of the pot (be careful not to let the duck head immerse in the water). Hold the hand spoon in your right hand and scoop up the boiling water in the pot. Starting from the knife edge of the duck body, scald the duck skin from top to bottom (scald 3 to 4 times). After the duck skin is blanched, quickly lift the duck to the top of the sugar water basin and pour the stirred sugar water over the duck body 3 to 4 times. Remove the water from the duck cavity and serve.
The ratio of sugar to water and the mixing method:
The ratio of maroon roast duck is generally 1:5.6~6 (that is, 1 kilogram of malt sugar is mixed with 5.5~6 liters of water).
The ratio for golden roast duck is generally 1:6.5-7.5 (that is, 1 kilogram of malt sugar mixed with 6.5-7.5 liters of water).
When mixing, first put the malt sugar into a basin, add a small amount of warm water to drain, then add water according to a certain proportion, and stir repeatedly with your hands to make it uniform (such as using white sugar, First, add a small amount of water to it, simmer it over high heat for a while, then pour it into a basin, add water in a certain proportion, and stir well).
Note: Use high heat, the water should be boiling, the ratio of sugar to water should be moderate, and the duck skin noodles should be hot and shiny.
8. Drying the blanks
Equipment and tools include a duck pole and a set of hanging duck poles (or duck hanging racks).
Method: Hang the blanched and sugared duck blank on a duck hanging rod (or duck hanging rack) and place it in a cool, ventilated place to dry the duck skin. Generally, it is left to dry for about 24 hours in spring and autumn, 4 to 6 hours in summer, and the drying time should be appropriately increased in winter.
Note: When drying duck blanks, avoid sunlight and do not use high-intensity lights. In winter, do not install heating equipment indoors. When drying the duck blanks, you should observe its changes at any time. If you find oil spillage from the duck skin (oil beads appear), remove it immediately and hang it in a cold storage for storage.
9. Storage equipment and tools: one cold storage and a set of hanging duck racks in the cold storage.
Method: The dried duck billets should be hung sequentially on the hanging duck billet rack in the cold storage to keep the duck billets from being squeezed, bumped, or pressed.
Note: The temperature in the cold storage should be controlled at 3 to 5°C. Preparation for roasting 1. Select firewood. The best fuel for Beijing roast duck (hanging stove) is jujube firewood. When the supply of jujube firewood cannot be met, firewood from fruit trees such as peaches, apricots, and pears should be used. Fruit trees have less smoke and hard fire. It is resistant to burning and has a refreshing fragrance. The use of pine, cypress, toon, paulownia and other firewood with peculiar smell should be prohibited. 2. Clean and burn the furnace. Under normal circumstances, the remaining ash in the oven should be cleaned one hour in advance, leaving enough charcoal bottom and adding fruit wood. Ignite for about 30 minutes. When the oven temperature rises to above 200°C, it is ready for baking. Roasting technique 1. Poke the duck until it is clogged. Before putting the duck blank into the oven for roasting, the prepared duck plug should be inserted into the duck's anus with skill and force, and it should be stuck in the anal opening to prevent the soup from flowing out after the duck body is filled with soup. The so-called skillful necking means that the action of poking into the blockage must be accurate and rapid. Because the skin of the duck blank has been tightened after drying, if the duck is clogged and hesitant to turn left and right, it will inevitably break the skin of the duck blank, so it must be inserted and tightened with skill. 2. Fill the soup. After the duck is clogged, you can pour boiling water (you can also add an appropriate amount of pepper water and cooking wine) from the knife edge of the duck body, which is called soup filling. Generally, the boiling water poured into the duck body accounts for about eight-tenths of the duck cavity.
3. Play the color twice. After the duck blank is enema, it must be beaten twice (that is, the second time of sugaring, the difference from the first time is that the sugar content of the sugar water should be appropriately reduced). The method is: lift the duck hook with your left hand, lift the duck base above the sugar water basin, hold the water spoon in your right hand, scoop up the sugar water, and pour it evenly on the duck base. The purpose of applying color twice is mainly to prevent uneven coloring.
4. Roast and lift the crotch. After the duck blank is colored twice. Check the hanging duck hook (to prevent it from loosening and falling off and being difficult to rotate), and then it can be baked in the oven. During the roasting process, the firepower is the key. It should be adjusted at any time as needed. Generally, when the duck billet is first put into the furnace, the fire should be hotter. As the temperature in the furnace increases and the color of the duck billet changes, the firepower should be adjusted accordingly. Gradually weaken, the furnace temperature is generally controlled between 250 and 300°C.
After the duck is put into the oven, turn the right side of the duck body toward the fire and bake for about 12 to 13 minutes.
When the right side of the back is roasted until orange, turn the duck body so that the left side of the back faces the fire and bake for about 7 to 8 minutes. When the left side of the back and the right side of the back are the same color, turn the duck body and roast the left side of the duck breast. When the duck is also orange-yellow, you can lift the duck with a pole and lift its left bottom crotch close to the fire to color the legs. Then hang it back in the oven and roast the right duck breast for about 2 to 3 minutes. When the duck breast on the right side is roasted to orange, lift the duck up and lift the right bottom crotch. When the right side is roasted until orange, hang the duck back into the oven and roast the right back for about 5 minutes, then roast the left back for about 5 minutes. The color of the duck's body is basically even. When the white and oily soup overflows from the knife edge of the duck body, pick up the duck, lift its crotch again to look for color, and then it is ready to be taken out of the oven. A 1,500-2,000-gram duck can be fully cooked in the oven for 35-40 minutes. As for whether the duck has been roasted, in addition to mastering the firepower, time, and color of the duck body, you can also pour out the soup in the duck cavity to observe. When the poured soup is pink, it means the duck is 7-8 mature; when the poured soup is light white with a certain amount of oil, it means the duck is 9-10 mature. If the poured soup is milky white, with more oil and less soup, it means the duck is overcooked. 5. Brush oil after coming out of the oven. After the duck is roasted and comes out of the oven, brush it with a layer of sesame oil while it's still hot to increase the glossiness of the skin. It can also remove soot and add fragrance. *'kC8 ZR5 Preparation of Ingredients The main ingredients for edible Peking duck are: sweet noodle sauce and white scallions. In order to adapt to the living habits of different guests, you can also add refined salt, sugar, pepper oil, minced ginger, rice oil, minced garlic, radish, shallots, cucumber, green radish, etc. as ingredients.
1. Sweet noodle sauce: It is mainly made from flour and fermented. The best sweet noodle sauces in Beijing are those from Tianyuan and Liubiju. It has the characteristics of good color, strong taste, moderate consistency, and fragrant and delicious taste. After the sweet noodle sauce is purchased, it needs to be processed before it can be eaten with the roast duck. The processing method is: put the sweet noodle sauce into a basin, add 125 grams of white sugar and 25 grams of sesame oil per 500 grams of sweet noodle sauce, and mix well. Steam in the upper drawer for about 25 minutes, then take out and let cool. 2. White scallions: It is better to use high-white scallions produced in Shandong Province. It is tender, sweet and crispy and suitable for eating raw. The processing method of the white segments of scallions is: first peel and wash them, cut off the green part, then cut them into 6 cm long segments, and break the middle.
Elaborate
Peking duck is already a world-famous delicacy. Gourmets of all ages have paid a lot of attention to eating Peking duck. It seems that if you don’t eat it this way, the authentic flavor cannot be reflected. . To sum up, there are four main points:
(1) Pay attention to the season:
Eating roast duck must be in the right season. If the season is not good, the taste will be affected. Tastemakers believe that roast duck tastes best when eaten in winter, spring and autumn. The reason is that the meat of Peking duck in winter and spring is fat and tender; in autumn, the weather is high and the air is clear, the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also fatter. In summer, the climate is hot and the air humidity is high. At this time, the Peking duck meat is less fat and thinner, and the quality is poor. The roasted duck skin is easy to become brown (i.e. not crispy), so the taste is relatively poor.
(2) Pay attention to the slicing method:
Because slicing it well not only makes the dish better in shape, but also tastes more beautiful. After the roast duck is roasted, the skin and meat should be removed in time before the duck breast collapses, and it should be served on a plate. At this time, the duck meat is crispy and delicious in your mouth. The method of slicing duck is also particular. First, slice the duck skin while it is hot and eat it, which is crispy and delicious; then slice the duck meat and eat it. Second, the slices have skin and meat, which are thin but not broken. A duck weighing 2 kilograms can produce more than 100 duck meat slices, which are as uniform in size as clove leaves and taste crisp, tender and unique in flavor.
(3) Pay attention to condiments:
Why can’t roast duck be eaten directly? This is because duck is fatter and will be very greasy if eaten directly. Nowadays, there are three main ways to eat Peking duck, with different condiments. The first method: use chopsticks to pick up a little sweet noodle sauce, spread it on the lotus leaf cake, put a few roast duck slices on top, put a few onion strips, cucumber strips or radish strips, roll up the lotus leaf cake, this is the most common How to eat. The second type: minced garlic and soy sauce, can also be paired with radish strips, etc. Mashed garlic can relieve greasiness. Dip slices of roast duck into mashed garlic and soy sauce. It adds a hint of spiciness to the fresh aroma and makes the flavor more unique. The third type: Some customers don't like to eat onions and garlic, but they like to eat crispy duck skin dipped in fine white sugar. This way of eating is especially suitable for women and children. It is understood that eating roast duck is also very nutritious. According to professionals, roast duck is often eaten with green onions, garlic, cucumber strips and other condiments, which not only can balance acid and alkali, but also the vitamin C and dietary fiber in these foods have the effect of lowering cholesterol and fiber. Increased protein dissolving activity, aiding digestion. The first method of seasoning is now the most commonly used. The sweet noodle sauce used in it must be produced by "Liubiju" in Beijing, otherwise the taste cannot be regarded as authentic.
(4) Pay attention to food accompaniments:
There are two commonly used food accompaniments for roast duck, one is lotus leaf cake; the other is hollow sesame seed cake. You can peel two slices of lotus leaf cake, smear each slice with sweet noodle sauce and then put onion slices, cucumber strips (or green radish strips), roast duck slices, or smear with minced garlic, soy sauce, cucumber strips (or green radish strips), and then add them Roll up the roast duck slices and eat. In the early years, Quanjude Roast Duck Restaurant also always prepared a kind of millet porridge made with barley rice and red beans.
This kind of millet porridge is beautiful in color, smooth and refreshing. After eating the roast duck, drinking a small bowl of this special millet porridge will definitely bring you an incomparable sense of comfort.
Lotus leaf cake, also known as white pancake, flour pancake, burrito, pancake, and steamed bun, comes in different sizes. The larger ones can exceed 25cm in diameter and the small ones are only as big as a palm. It is a folk favorite in urban and rural areas of Shaanxi. A favorite traditional snack. It is available in all hotels and restaurants, and can also be seen on buffets.
Lotus leaf cake evolved from the "white cake" of the Qin and Han Dynasties and has a history of more than 2,000 years. There is a record of "Lotus Leaf Cake" in "Tokyo Menghua Lu" of the Song Dynasty. According to the Qing Dynasty's "Tiao Ding Collection": "Pancakes: Qin people made small tin cans to hold thirty pancakes. Each guest had one pancake, as small as a mandarin orange, and the can had a lid for storage. The filling was made of fried shredded pork, and the It is as thin as a hair, and the green onions are also as thin. It is used with pigs and sheep, and it is called 'Western Cake'." It can be seen that the pizza made by the "Qin people" in Shaanxi is the current lotus leaf cake. Generally, two pieces of cake are smeared with plain oil in the middle, and are stacked on top of each other and baked. Two pieces can be baked at one time. This way, the production speed is faster, the baked lotus leaf cake is softer, and the fire color is reduced. . Judging from the rolls of lotus leaf cake, it is also rich and colorful, and it can be either vegetarian or meat. Vegetarian dishes include stir-fried bean sprouts, soybean sprouts, mung bean sprouts, bean sprouts, shredded potatoes, fried sauerkraut, kimchi, vermicelli, chives, fried soybeans, and shredded egg skin; meat dishes include shredded cooked tripe, shredded chicken, pork, Beef, mutton shreds, lung strips, etc. Add a plate of tender spring onions and a plate of sweet noodle sauce. If you roll it into the roast duck, it will be even more delicious.
Flavor characteristics: slightly yellow in color, soft and lightly fragrant, used to roll other meat and vegetarian foods, commonly used for banquets, and even home-style snacks.
How to eat
The first way to eat Peking duck:
It is said that it was started by the ladies in the mansion. They neither eat onions nor garlic, but they like to eat the crispy duck skin dipped in fine white sugar. From now on, whenever the waiter in Quanjude sees a female guest coming, he will 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, can be paired with cucumber strips, radish strips, use chopsticks to pick up a little sweet noodle sauce, spread it on the lotus leaf cake, and put a few Cover it with a slice of roast duck, add a few onion strips, cucumber strips or radish strips, and roll up the lotus leaf pancake. It is really delicious.
The third way to eat Peking duck:
Garlic paste and sweet noodle sauce, or radish strips, etc. Wrapped duck meat in lotus leaf cake was also a popular condiment in the early years. . Mashed garlic can relieve greasiness. Dip slices of roast duck into mashed garlic and sweet noodle sauce. It adds a hint of spiciness to the fresh aroma and makes the flavor more unique. Many customers particularly prefer this condiment.
[Edit this paragraph] Peking Roast Duck - Flavor Characteristics
1. "Beijing Roast Duck" has a long history. As early as the "Food Treasures" of the Southern and Northern Dynasties, "Roasted Duck" has been recorded . There is a record of "roasted duck" in "Yinshan Zhengyao" written by Hu Sihui, the imperial physician during the Tianli period of the Yuan Dynasty. Roasted duck is "barbecued duck", which is the earliest kind of roast duck. "Peking Roast Duck" began in the Ming Dynasty. After Zhu Yuanzhang established his capital in Nanjing, the imperial chefs of the Ming Palace used Nanjing's thick and meaty Hu ducks to make dishes. In order to increase the flavor of the duck dishes, they used charcoal roasting to make the ducks crispy and fragrant, fat but not greasy, and were praised by people. That is, he was named "Roast Duck" by the palace. At the beginning of the 15th century AD, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing and further developed. Liu Ruoyu, an eunuch during the Wanli period of the Ming Dynasty, wrote in his "History of Dan Palace: Good Food Shang": "... Locally, they roast geese, chickens and ducks." This shows that roast duck had become a famous Beijing dish at that time. In the early years, there were roast duck restaurants operating in Beijing including Bianyifang, Quanjude, Liuhefang, Zhenyuanguan, etc. Among them, Bianyifang and Quanjude were the most famous and still prosperous to this day. Bianyifang opened in the fifth year of Xianfeng (Qing Dynasty) and has a history of more than 130 years. It is famous for its braised oven roast duck. Quanjude was founded in the third year of Tongzhi and has a history of more than 120 years. It is famous for its hanging oven roast duck. After the founding of New China, the development of these two roast duck restaurants was relatively modest. There are now eight Quanjude stores and three Bianyifang stores in Beijing. The dishes have also evolved from the early "roast duck" and other dishes to the use of various parts of the duck body to make a variety of hot and cold dishes and serve them together with the roast duck. This is the "whole duck banquet". "The best delicacy in the capital is duck, and it is best when grilled." This is the good evaluation given to "Beijing Roast Duck" by the predecessors, and foreign friends call it "the most delicious food in the world." Domestic and foreign tourists who come to Beijing Guests are all happy to have a taste of "Peking Roast Duck". There is even a saying circulating in Beijing: "If you don't visit the Great Wall, you are not a hero, and it would be a pity not to eat roast duck." In 1986, at the "Fifth International Culinary Professional Skills Performance Competition" held in Prague, the capital of the former Czechoslovakia, "Peking Roast Duck" Won a gold medal.
Beijing Roast Duck
2. "Beijing Roast Duck" includes hanging oven roasting, stew oven roasting and barbecue. Hanging ovens and stew ovens are the most common. The difference between hanging oven roasting and stew oven roasting is that the former usually uses hard fruit wood such as dates, peaches, apricots, etc. as fuel, closes the oven door and roasts over a dark fire. The two have the same purpose. Peking stuffed duck is used for roast duck. It is force-fed when it reaches about four kilograms. After sixty or seventy days of feeding, the weight can reach 3 kilograms. It has the characteristics of fat body, thin skin and large breast, which is especially suitable for roasting. . Peking ducks were originally raised in the rivers of Yuquan Shanshuiya. They do not freeze in winter, drink mineral water, and eat mineral fish, shrimp and aquatic plants.
3. "Peking Roast Duck" is rich in nutrients, containing 19.2 grams of protein, 41 grams of fat, 36.2 grams of water, vitamins B1, B2 and trace elements such as calcium, phosphorus, iron, copper, manganese and zinc, and 18 kinds of amino acids.
4. There are many ways to eat "Peking Duck". It is most suitable to be rolled in lotus leaf pancakes or sandwiched in hollow sesame pancakes. Appropriate condiments can be added according to personal preferences, such as green onions, Sweet machine sauce, garlic paste, etc. If you like sweet food, you can add sugar to eat it. Depending on the season, you can also eat it with cucumber strips and green radish strips to clear your mouth and relieve tiredness. Slice the duck skeleton and add cabbage or winter melon to make soup, which has a unique flavor. After roasting, cut the duck into 0.6 cm wide and 4.5 cm long duck pieces with the bones, then pour all the sauce on it, and it can also be served as a cold dish.
5. Roasted duck is about 1/3 lighter than raw duck. It is jujube red in color, shiny and oily, crispy on the skin and tender on the meat. It is juicy and mellow, charred on the inside and tender on the inside, and fragrant. Generally, the finished product weighs about 2 kilograms. It is cut into willow leaves with a razor blade, and 108 pieces are considered qualified. It is served while it is hot, and the slices are cut by customers. The cutting speed is as fast as lightning, and the leaves are skinned, which is amazing.