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History of Beijing Roast Duck
The history of Beijing roast duck is as follows:

According to legend, the beauty of roast duck comes from the precious Beijing duck, which is the best meat duck in the world today. The breeding of this special pure Beijing duck started about a thousand years ago, because emperors of Liao, Jin and Yuan dynasties hunted and occasionally acquired this pure white wild duck species, which was kept for hunting and continued until this excellent pure breed was obtained and cultivated into today's precious meat duck species.

That is, a kind of white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck was spread to Europe and America a hundred years ago, and it was a blockbuster after breeding. Therefore, as a high-quality breed, Beijing Duck has been the source of rare duck breeds in the world for a long time.

In the early years of the Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the emperor of the Ming Dynasty, "ate a roast duck during the solar eclipse". The royal chefs in the court tried their best to develop new ways to eat duck gizzards to please Long Live Grandpa, so they also developed barbecued roast duck and braised roast duck.

After Zhu Di usurped the throne and moved the capital to Beijing, he also took away many masters of roast duck in Nanjing court. During the Jiajing period, roast duck spread from the palace to the people.

Three ways to eat Beijing roast duck:

The first way to eat Beijing roast duck: It is said that it was started by ladies and gentlemen in the big house. They don't eat onions or garlic, but they like to dip the crispy duck skin in fine sugar. Since then, when the waiter of Quanjude saw the female guest coming, he would inevitably follow the roast duck and serve a small dish of sugar.

The second way to eat Beijing roast duck: add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put a few pieces of roast duck on it, put some onion strips, cucumber strips or radish strips on it, and roll up the lotus leaf cake. It's really delicious.

The third way to eat Beijing roast duck: garlic paste with sweet noodle sauce, and radish strips. Eating duck 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.