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.

Extended data:

Pay attention to eating roast duck

Roast duck is not like roast chicken or braised chicken; When roasting, no seasoning is added, and there is no salty taste. When eating, it must be accompanied by seasoning.

The first is the season of eating roast duck. Really eat roast duck, pay attention to spring, autumn and winter. In winter and spring, duck meat is tender, while in autumn, the weather is crisp, so it is most suitable for making roast duck regardless of temperature and humidity. The ducks in autumn are also fatter, as evidenced by the proverb "The duck is fatter in autumn, and the chicken in the cage is fatter". In summer, when the air humidity is high, people don't like greasy food, and the duck blank is often wet. When baked in this way, the duck skin is not crisp and hairy. Secondly, sliced roast duck.

Roast duck making skills are half baked and half sliced. In Quanjude, people usually wait for ducks. After the guests are seated, if they need roast duck, the waiter will immediately inform the duck class, and the duck class will start roast duck. After 50 minutes, the guests can eat the hot roast duck. Roast duck is eaten now. When eaten in the mouth, the skin is crisp, the meat is tender and the most delicious.

There are three ways to slice duck. One is almond slices, which is the most traditional slicing method. Slice good duck meat such as almonds. Another slice method is like willow strips, and the other is to eat the skin and meat separately. The duck skin is crisp, crisp and fragrant, and the duck meat is thin and not broken, and it is wrapped in lotus leaf cakes, which is crisp, fragrant and tender.

There are three kinds of condiments for eating duck meat. One is to add onion strips to sweet noodle sauce, which can be matched with cucumber strips, radish strips, etc. One is mashed garlic with soy sauce, and it can also be served with radish strips. Garlic paste can relieve greasy, roast duck dipped in garlic paste is eaten, which adds a touch of spicy flavor and has a more unique flavor. Many customers especially prefer this seasoning. The third is white sugar, which is suitable for ladies and children.

Baidu encyclopedia-Beijing roast duck