Introduction to braised roast duck: The ancients said: "The delicious food in Beijing is nothing more than duck, and the roast duck is particularly good." Among thousands of dishes in China, Peking Duck is well known to China people and foreigners. Roast duck technology has a long history in China. As early as the Southern and Northern Dynasties (420-589), there was a record of "roast duck" in Shibaolu. Historically, Beijing roast duck was divided into stewed roast duck and hanging roast duck in the production method. Stewed roast duck was founded in the 14th year of Yongle in Ming Dynasty (A.D. 14 16) and has a history of nearly 600 years. Hanging roast duck evolved from the improvement of cooking technology of braised roast duck after hundreds of years. The preparation method and taste characteristics of braised roast duck and hanging roast duck are different. So there are two schools in the history of roast duck. Lu Guangzhao, a contemporary celebrity, once wrote the famous motto "Stewing roast duck is different from hanging roast duck" in a cheap shop, which deeply hides the characteristics of crispy skin and tender meat, crisp, fragrant, fat and not greasy in food culture.
The method of making braised roast duck was first introduced to Beijing from the south, which is characterized by "the duck can't find its name." The so-called "stewing furnace" is actually a kind of ground furnace. The furnace body is made of bricks and is about one meter square in size. Before stewing duck, it is necessary to put straw and other fuels into the furnace, burn the furnace to a proper temperature after ignition, then put the duck blank on the iron cover of the furnace and close the oven door, so that "stewing duck" is made by stewing the charcoal fire in the furnace and the heated furnace wall. Because dark fire is used, the technical requirements are high. The person in charge of the stove must know the temperature in the stove. If the temperature is too high, the duck will be burnt, but it will not be cooked. The roasted roast duck is purplish red, with bright and crisp skin, tender meat and delicious taste. Because the roast duck is "unknown", it is clean and hygienic in the roasting process and has little pollution to the environment. It can be seen that our ancestors had environmental awareness hundreds of years ago.
The cooking method of hanging roast duck is different from that of stewed roast duck. The cooking method is that the chef holds a long pole and keeps turning over the duck blanks on the roast duck rack. Fruit trees and firewood are burning in the oven, and the heat of charcoal fire hits the top and wall of the oven, and then reflects on the duck to cook it. The roast duck is also purplish red, and its skin is crisp but not greasy. Because hanging roast duck technology is easier to master than stewing roast duck technology, now the roast duck operated by general restaurants is hanging roast duck.