The outer layer of duck skin is crispy, the subcutaneous fat is soft and delicate, and the taste is tender and smooth. It is covered with a dense layer of white sugar, and the triple tastes of crispy, tender and greasy are intertwined in the mouth, and the sweetness spreads from the tip of the tongue, which is wonderful.

How to eat roast duck:

1. Duck skin is eaten with white sugar. Chef Quanjude will first cut off some hot duck skins and put them on a plate, accompanied by a small dish of white sugar for customers to taste.

2. Add duck meat, sweet noodle sauce, onion strips and cucumber strips to the lotus leaf cake and roll it. Pick a little sweet noodle sauce with chopsticks, spread it on the lotus leaf cake, cover it with a few pieces of roast duck, and then put some onion strips, cucumber strips or radish strips to roll up the lotus leaf cake. This is the most classic way to eat roast duck, and it is also popular in other places.

3. Add garlic paste and sweet noodle sauce to lotus leaf cake, or roll it with radish strips. Eating duck meat with lotus leaf cakes is also a popular seasoning in the early years. Garlic paste can relieve greasy taste. Dip the sliced roast duck in garlic paste and sweet noodle sauce, which adds a touch of spice to the fresh flavor and makes the flavor more unique. Many customers have a special preference for this seasoning.

roast duck explanation:

roast duck is a famous specialty dish in Beijing and Nanjing, which belongs to Beijing cuisine or Jinling cuisine. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. Its color is slightly yellow, soft and fragrant, and it is a common dish for banquets, and it is also a home-style food.

Roasted duck has a long history, which originated in Jiankang, China in the Southern and Northern Dynasties. At that time, roasted duck was recorded in Shizhen Lu. After Zhu Yuanzhang established Yingtian (Nanjing) as the capital, the chef of Ming Palace used Nanjing's plump and fleshy lake duck to make dishes. In order to increase the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the ducks tasted crisp and fragrant, fat but not greasy, and were praised by people, that is, they were named "Nanjing Roast Duck" by the court.