Summer is coming, autumn is coming, and the temperature is getting cooler.

There is a custom of eating duck during the summer heat. People who like delicious food will never let go of anything mouth-watering. The Chinese can make many kinds of flavors of the same duck.

I will now take stock of duck delicacies from all over the country for you. Which one is your favorite?

1. Peking Roast Duck Roast duck has become a delicacy in the homes of Beijing officials as early as the Ming Dynasty.

After Zhu Yuanzhang established Nanjing as his capital, the imperial chefs of the Ming Palace used Nanjing's fat and meaty Hu duck to make dishes.

In order to increase the flavor of the duck dish, the chef used charcoal fire to roast it. After the dish was finished, the duck tasted crispy and fragrant, fat but not greasy. It was praised by people and was named "roast duck" by the court.

Later, when the Ming Dynasty moved its capital to Beijing, roast duck technology was also brought to Beijing and further developed.

Roast duck soon became a famous national dish.

Two famous roast duck restaurants in Beijing, "Bianbi Fang" and "Quanjude", were opened in the Ming Dynasty.

2. Nanjing Salted Duck Salted duck can be made all year round, especially from August to the end of September in the lunar calendar, when the rice is fragrant and the osmanthus is in full bloom, the best quality is made. It is customarily called osmanthus duck because "the meat has the fragrance of osmanthus."

".

Making salted duck includes slaughtering, pickling, drying, cooking and other processes. Because the pickling period is short, it needs to be cooked and eaten now.

During its processing, controlling the heat is the key to its success.

When Nanjing's famous chefs prepare salted duck breast, they pay special attention to the shape of the duck pieces, which may be in the shape of rhombus or sunflower.

The dish has white and oily skin, tender and reddish meat, light and salty, and is fragrant, fresh and tender, making it a dish that you won’t get tired of eating for a long time.

3. Sichuan Qionglai Zhou Duck: Duck scalded in oil is a famous snack in Qionglai that has been around for a long time.

Zhou Fuyuan, a county native, made it carefully based on traditional craftsmanship. When it was selling well in Linqiong Town, he was called "Zhou Duck".

When making it, we pay great attention to the selection of duck and brine. We first use a variety of spices to prepare the brine, then cook the slaughtered and washed native duck in the pot, dry it until it is slightly warm, apply sugar juice, and fry it in the oil pan.

The prepared duck blanched in oil has bright red color, crispy skin and tender meat, suitable salty and sweet taste, and fragrant and sweet taste.

4. Anhui Wuwei Smoked Duck Wuwei smoked duck has a history of more than 200 years.

It is said that in the 39th year of Emperor Qianlong's reign in the Qing Dynasty, chefs in Wuwei County, Anhui Province used a unique method of smoking duck first and then braising it. The finished dish was golden and bright in color, with thick sebum, fresh and tender meat, and delicious taste. Its preparation method and taste were unique.

It has a unique style and unique flavor, so it is famous throughout the county, so it is called "Wuwei smoked duck".

Later, it spread to various places, and by the end of the Qing Dynasty it was well-known throughout the province. It was sold all over the country like "Fuliji Roast Chicken" and became one of the favorite special dishes of people in Anhui Province.