What are the rules for eating roast duck?

The outer layer of duck skin is crisp, the subcutaneous fat is soft and delicate, and the taste is tender and smooth. It is covered with a thick layer of white sugar. For a time, the triple tastes of crisp, soft and greasy are intertwined in the mouth, and the sweetness spreads from the tip of the tongue, which is wonderful.

How to eat roast duck:

1, duck skin dipped in sugar. The chef of Quanjude will first cut off some scalded duck skins and put them on a plate with a small dish of sugar for customers to taste.

2. Add duck, sweet noodle sauce, onion strips, cucumber strips, etc. To lotus leaf cakes. Pick a little sweet noodle sauce with chopsticks, spread it on the lotus leaf cake, cover it with a few slices of roast duck, add some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake. This is the most classic way to eat roast duck, and it is also very popular in other places.

3. Add garlic paste and sweet noodle sauce to the lotus leaf cake, or roll it up with radish strips. Eating duck meat with lotus leaf cake was also a popular seasoning in early years. Garlic paste can relieve greasy taste. The sliced roast duck is dipped 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 especially like this condiment.

Roast duck explanation:

Roast duck is a famous dish in Beijing and Nanjing, belonging to Beijing cuisine or Jinling cuisine. It is famous for its red color, tender meat, mellow taste, fat but not greasy. Its color is yellowish, soft and fragrant, and it is eaten with other vegetarians. It is a common dish at banquets and a home-cooked dish.

Roast duck has a long history and originated in Jiankang, China in the Southern and Northern Dynasties. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang made Yingtian (Nanjing) his capital, chefs in the Ming Palace used Nanjing's plump and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "Nanjing Roast Duck" by the court.