The famous Beijing roast duck has a long history. Its predecessor is Jinling sliced roast duck made of Nanjing salted duck. At the beginning of the 15th century, after the Ming Emperor Zhu Di moved to Beijing, the Beijing roast duck made of Beijing stuffed ducks became famous. I've always been interested in this delicious food, and when I see the pictures, I'll drool-it's so tempting! Last summer, I finally went to Beijing to have a good meal.

After staying at the hotel, we went straight to Quanjude Roast Duck Restaurant on Wangfujing Street. Approaching the store door, there is a courtyard door in front of you: full of old Beijing flavor, yet modern texture. Entering the hall, it is resplendent and magnificent, showing the king's style even more-Quanjude roast duck is really the first in Beijing cuisine! We found a seat and sat down. As soon as the waiter arrived, we didn't even turn over the menu, so we opened our mouth and said, "Roast duck!" If you want to eat, eat authentic! All the dishes were brought to the table one after another, but there was still no sign of a roast duck. I couldn't wait. Finally, yet we called and urged a thousand times before she started toward us: Roast duck! I saw a chef with a top and white hat holding a knife, skillfully slicing a complete roast duck into thin slices, and suddenly the roast duck was raw. The skin is purplish red with some wrinkles, which is the most delicious; The flesh color is slightly reddish, emitting a fruity fragrance-this fragrance is only available in the legendary' fruit charcoal roasting method.

I can't wait to pick up a piece of roast duck. Well, the crispy skin and tender meat are memorable in my mouth ... Huh? Why is there a stack of lotus leaf cakes and a small dish of shredded cucumber beside it? I picked up a piece of white lotus leaf cake, wrapped the roast duck skin and meat in it, and stuffed some shredded cucumbers in it. Haha, I took a bite of the upgraded version. Wow! Shredded cucumber and lotus leaf cake go hand in hand, which is simply incomparable delicious: the greasy roast duck taken out of crispy shredded cucumber adds a little freshness. Oh, there's sweet noodle sauce! I dipped a little more, and "ahhh" took a bite. This time, the delicious taste of roast duck was really brought into full play: the slightly spicy sweet noodle sauce pushed the crispy characteristics of Beijing roast duck to the highest point-it was a perfect match! After eating roast duck, other dishes, such as old duck soup and old duck noodles, are not worth mentioning. In front of roast duck, they have to bow to their knees!

Beijing roast duck is really delicious. What did I give him? Just five words: delicious!