Beijing Roast Duck has become a world-famous delicacy. Gourmets of all ages have paid a lot of attention to eating Peking Roast Duck. It seems that if you don’t eat it this way, the authentic flavor cannot be reflected.

To sum up these considerations, there are four main ones:

Pay attention to the season:

Eating roast duck must be in the right season. If the season is not good, the taste will be affected. Tastemakers believe that roast duck tastes best when eaten in winter, spring and autumn. The reason is that the meat of Peking duck in winter and spring is fat and tender; in autumn, the weather is high and the air is clear, the temperature and humidity are particularly suitable for making roast duck, and the ducks at this time are also fatter. In summer, the climate is hot and the air humidity is high. At this time, the Peking duck meat is less fat and thinner, and the quality is poor. The roasted duck skin is easy to become brown (i.e. not crispy), so the taste is relatively poor.

Pay attention to how to slice it:

Because sliced ??well, not only the shape of the dish will be better, but also the taste will be more beautiful. After the roast duck is roasted, the skin and meat should be removed in time before the duck breast collapses, and it should be served on a plate. At this time, the duck meat is crispy and delicious in your mouth. The method of slicing duck is also particular. First, slice the skin of the duck and eat it while it is hot. It will be crispy and delicious; then slice the duck meat and eat it. Second, the slices have skin and meat, which are thin but not broken. A duck weighing 2 kilograms can produce more than 100 duck meat slices, which are as uniform in size as clove leaves and taste crisp, tender and unique in flavor.

Pay attention to condiments:

There are three types of condiments for eating roast duck. They each have different flavors and suit the tastes of different guests. One is sweet noodle sauce with scallions, cucumber strips or green radish strips, etc., to clear the mouth and relieve greasiness; the other is minced garlic with soy sauce, which can also be served with cucumber strips or green radish strips, etc. The garlic paste is fragrant and has a hint of spiciness. , can also relieve greasiness, it is a very popular condiment in the early years; there is also a sweet method using white sugar as condiment, which is more popular among customers who do not like onions and garlic, especially among young women. The first method of seasoning is now the most commonly used. The sweet noodle sauce used in it must be produced by "Liubiju" in Beijing, otherwise the taste cannot be regarded as authentic.

Pay attention to food accompaniments:

There are two commonly used food accompaniments for roast duck, one is lotus leaf cake; the other is hollow sesame seed cake. You can peel two slices of lotus leaf cake, smear each slice with sweet noodle sauce, then put onion slices, cucumber strips (or green radish strips), roast duck slices, or apply minced garlic, soy sauce, cucumber strips (or green radish, strips), and then Add roast duck slices and roll it up to eat. In the early years, Quanjude Roast Duck Restaurant often prepared a kind of millet porridge made with barley rice and red beans. This kind of millet porridge is beautiful in color, smooth and refreshing. After eating the roast duck, drinking a small bowl of this special millet porridge will definitely bring you an incomparable sense of comfort.