Authentic Peking duck can be bought at Quanjude, Cheap Place and Da Dong.

1, Quanjude

An expert pointed out that the handmade skills of Quanjude roast duck after a hundred years of inheritance, is a part of the traditional culture of Quanjude, should be preserved, if the roast duck all industrialized assembly line production, obviously the cultural connotation of the hidden will be greatly reduced.

2, Cheap Place

Old Cheap Place duck hall of fame, smothered duck, crispy duck, etc., worth "boasting" to the community announced Cheap Place vegetables crispy patented casserole duck nutritional analysis of the ingredients higher than the traditional roast duck. Cheap Square Vegetable Crisp patented casserole duck to play the nutritional card, achieved a small victory in marketing.

3, Da Dong:

Beijing Da Dong Roast Duck Restaurant (formerly Beijing Roast Duck Restaurant) was established in April 28, 1985. Reorganized by the state in 2001, general manager Dong Zhenxiang was nicknamed Da Dong by his friends, hence the name. The restaurant, which has always been positioned as a high-end restaurant, is also one of the main places for foreign guests to savor roast duck.

Extended information:

< p>Eating roast duck must be in the right season, and a bad season affects the flavor. Tastemakers advocate eating roast duck in winter, spring and autumn seasons its taste best. The reason is that the Peking duck in winter and spring, the meat is fat and tender.

Autumn sky high, temperature and humidity are particularly suitable for the production of roast duck, and at this time the duck is also relatively fat. In summer, the climate is hot and the air humidity is high. At this time, the Peking duck meat is less fat and thin, and the quality is poorer, and the skin of the duck is easy to be burgundy after roasting, so the taste is relatively poor.

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