Traditional Culture Encyclopedia - Traditional culture - Thirty dollars a roast duck on the street and upscale roast duck restaurant in the essence of the difference?

Thirty dollars a roast duck on the street and upscale roast duck restaurant in the essence of the difference?

Is there a fundamental difference between a thirty-dollar roast duck on the street and a two- or three-hundred-dollar roast duck in an upscale duck hall? Of course there is!

This should be a lot of people a **** the same doubt, but also a lot of people spray serious Beijing duck expensive reason, in fact, everything stems from do not know. In fact, the street side of the roast duck sells you 30, he may be able to earn 15 dollars, profit margin 100%. And those big roast duck stores sell you more than 200 a duck, actually earn you up to 100, profit margin in about 70% .

Why? The raw material, the duck, is so much worse! As if the goose, the supermarket's white goose about 10 yuan a catty, and Chaoshan's lion's head goose to do out of the brine goose, light even the head with the neck of a one to 1500!

And then, for example, supermarkets in the ordinary small three yellow chicken 6, 7 yuan a catty, and authentic, really eat grain grown in Rudong Wolongshan chicken, a to be more than 500! Not to look at the type of ingredients, origin, characteristics, breeding costs, single than the price, really meaningless!

This small white duck, remove its duck hair, duck tongue, duck palm, duck wings, duck gizzard , duck heart, duck intestines and other loose parts, the cold chain of each duck white price of about only 8 ~ 9 dollars.
The boss bought back after processing, marinated, on the oven baked, plus a variety of expenditures, the cost is simply not more than 15 dollars.

Although Cherry Valley meat duck is cheaper, it has thinner meat, a heavier duck tartness flavor, and sometimes more serious antibiotic residues. But because it's big-industry and produced on a large scale, it's got a significant price advantage, and it's also one of the duo that is now humanity's primary source of protein (the other being white-feathered broilers).

This roast duck is very difficult to eat, the most notable feature is that the skin and then baked it will not be crispy, completely less than the effect of a proper Peking duck skin fell to the ground on the broken into eight petals, can only say that a penny a penny.

In fact, it is the so-called Peking duck, is the ancestor of the Cherry Valley duck. Compared to the Cherry Valley small white duck it has thicker meat, larger body size, and is more difficult to raise. It is usually released in about 40 days, with a total weight of about 6 pounds (the duck embryo is about 4.6 pounds).

This duck has been hybridized with the Cherry Valley duck, and its appetite is also better, not because of the alternation of hot and cold temperatures and anorexia and hunger. At the same time, the disease resistance is also stronger, and it is good to live. But the breeding cost is also much higher, after all, eat more feed for almost a month ah! So the cost of this duck is 60 dollars a, remove the other loose parts at least 40 towards the top.

Compared to the Cherry Valley duck, it is thicker in subcutaneous fat. The meat is also more tender, duck fishy flavor is lighter. Using it to make roast duck can achieve better results, far from the kind of 20 or 30 dollars can be compared.

The real Beijing big white duck eating mouth is actually not good, which leads to eat roast duck actually also depends on the season. Summer is too hot ducks refuse to eat, resistance is poor, easy to raise dead. So the real season to eat Peking duck is spring and fall every year.

Beijing Great White Duck generally take about 50 days to get out of the pen, the proportion of corn and other grains in the information to be more than 90%. It can be slaughtered at about 5 to 6 pounds. And it's all fresh, no way it's cold-chain frozen.

So the overall calculation, a real Peking duck duck embryo, the cost of light to nearly 100 yuan, the kind of top is to 120 yuan a.

This is the first time I've seen a real Peking duck, but I've never seen a real one.

This is the first time I've ever seen a duck in the air, and I've never seen one in the air. Believe it or not, it really is not with the Cherry Valley duck.

Only with such a duck roasted out of the Peking duck, can present the color jujube red, duck skin crispy, melt in the mouth. The duck meat is full without any depression and folds. It has a strong aroma without any fishy duck flavor.

After slicing into slices, no oil is seen at the bottom of the plate, and the part of the breast is separated from the skin and meat, while the duck legs are closely connected with the skin and meat. The Cherry Valley Duck can never reach this standard of craftsmanship!

And Peking duck and street general roast duck production process requirements are much higher. Ordinary roast duck at most deal with the marinade on the stove baked on the line, and Beijing duck need to go through the rinse, hollowing out, washing, support, hooks, hot skin , on the sugar water, water control, drying skin, and then on the sugar water, soup and so on more than a dozen steps.
Any part of the improper handling, will affect the final result of the roast duck.

This is not to mention, the general roast duck hanging to the stove, adjust the temperature and time on the no matter. Beijing Roast Duck also has to have baked knife mouth, crotch, turn the body and other processes. And because of the use of fruit wood, to pay attention to the temperature change, a little careless, even if not baked as long as the scorched scar, the roast duck will be ruined.

Well, even if you do not have problems with the process of baking, immediately after the table is sliced duck. Duck slicing is also a craft, first slice of duck breast, duck skin and duck breast meat on a plate. Then two duck legs a plate, and finally the duck spine and duck head and tail a plate. It usually takes more than 100 slices and 6 to 8 minutes to finish.

To go with the duck, there's the handmade lotus leaf pancake, the Liu Bijiu sweet noodle sauce, which is stir-fried with sugar and other ingredients, and Shandong Zhangqiu scallions (take the section where the white scallion and green onion leaves meet), which are the three mainstays. The rest is even more, sugar, cucumber strips, garlic, cantaloupe, carrots, peanut butter, and even the odd side dish like jumping jacks...

So even if a duck embryo is 100 bucks, which step is not a cost? How much does it cost to eat a duck properly in your mouth? And the street 30 dollars a duck, really comparable?

A lot of people are cursing the Peking duck, think it is too expensive. In fact, one or two percent of these people have eaten it before, and many more follow the trend and take it for granted based on price alone.

In fact, when you understand something in depth. Cheap nature has cheap advantages, and expensive nature has expensive reason.

The kind of talk that street roast duck and serious Beijing duck is a thing, either is not understand, or is deliberately bad.

But in fact, Peking Duck has a high degree of international recognition. A lot of illiterate foreign adults, the first word that comes to mind when talking about China is Peking Duck. It's just that China is so big, and tastes vary so much from place to place, and everyone has their favorites and dislikes.

The street-side roast duck store belongs to the overnight rise of the special snacks, it is cheap, and fragrant, although dry eat up not much meat, but because of its price so loved by many people.

Our food market here is specialized in selling this on-site roasted roast duck, the beginning of the price is only 18 yuan a, when the basic daily queue, after all, the price is enough to attract people. However, in the past two years, the business of these street ducks can be said to be "a drop in the bucket", and the rest of them have not been lined up to buy the lively scene.

Roast duck is our traditional cuisine, which is especially Peking Duck is the most famous, it can be said to travel to Beijing, if you do not go to the Great Wall and do not eat Peking Duck, then more or less will be left with a little regret.

There's a difference between a 30-dollar duck on the street and a duck in a high-end restaurant?

One, the source of raw materials is different

Two, the processing technology

Three, the sale of the environment and service

Thirty dollars a street duck is more or less now some of the

Roasted duck on the street for thirty dollars a piece is now more or less a lonesome, and this with the consumer to understand it too much industry secrets related to the upscale restaurant in addition to the flavor of the roasted duck, people go to eat the main reason or the environment and service, so the two are not comparable.

For different consumer groups, the street stalls relative to high-end duck restaurant, the cost gap is huge, the same cost, high and low restaurants also sell the same money, I'm afraid that the bottom will lose, in fact, the roadside stalls of the quality of duck may not be much worse than the upscale restaurant, in fact, those who eat the roadside stalls, the vast majority of people can not afford to go to a high-end restaurant, go to eat in upscale restaurants, people also seldom come! Roadside stalls, different groups of people have different places to spend money, such as watery bags and high-grade clothing, there are a lot of people know that it is watery, but also go to buy, upscale restaurants are the same, the quality of its goods may not be much better than the roadside stalls, but upscale restaurants will never be too poor quality, because he can not afford to offend his God, or wait for the closure of the bar.

Roadside stalls are not the same, low-cost, large crowds, easy to survive, but also to earn big money, it is more obvious that a lot of people eat roadside stalls, simply do not know what flavor of high-grade restaurants, there is no comparison, there is no difference, as long as the roadside stalls law-abiding business, do not use poor quality raw materials, coupled with the technical skills of the craft is hard to do out of the product will not have to high-grade restaurant poor, or even better. A lot of technical high people are from the folk roadside stalls out, no matter what kind of consumer groups you are, always forget the most important food safety, I support the roadside stalls business, but also not jealous of high-grade consumption, the money is your own, how to spend that is your right.

Street thirty dollars a duck and upscale restaurant two or three hundred a duck from the essence of a big difference, some people say that Beijing duck is not street stalls of duck delicious, I think this is different from person to person, in the case of high and low prices do not take into account the matter of letting people choose, most people still think that upscale restaurant Beijing duck is delicious. And not to mention the ingredients secret recipe, but from the raw material selection of duck, there is a big difference.

The street sells roast duck thirty dollars a, but from the head can be seen duck varieties, street stalls of roast duck most of the way has been baked and sold, visible way to attract customers to buy , although 30 dollars to buy a whole duck, but baked out of the duck is about three pounds, not too big, because the price is there.

Take too big head of the duck, the first is not profitable, the second is the size of the duck can not guarantee a batch out of the fully cooked, so in the selection of ducks in this matter, the street bosses as far as possible to pick the head of three or four pounds of large white duck.

A roast duck sells for 30 yuan, the boss must earn at least 10 dollars from it.

From this perspective, a $30 duck pickup won't be a live duck.

Now the wholesale price of live ducks a catty in six or seven dollars , a 4-pound duck, wholesale down to 24 yuan, and has not helped slaughter, home slaughter plucking is a time-consuming and laborious thing, so the street duck store ducks will not be a live duck, may be very likely to be frozen ducks.

Street stalls only use frozen duck, the process and cost will be small, the price will do 30 yuan a duck.

High-end restaurants sell 200-300 yuan a duck roast duck selection of duck is now killed live duck.

Peking Duck, for example, Peking Duck selection is locally famous Peking Duck, Peking Duck, also known as the Cherry Valley Duck, is unique to the Beijing species, this duck is larger, adult male ducks weighing up to 4.5kg, adult female ducks weighing up to 3.5kg, the rate of lean meat accounted for 70%, the rate of breast meat accounted for 20% of the meat, and the quality of its meat, the delicious, the roasted duck is more than received by many people, and the meat is very delicious, the roasted duck is a good choice. The meat is delicious, and it is a favorite of many people to make it into roast duck.

Peking duck live duck cost will be in the big tens of dollars ranging from the price, minus the rent, labor, water and electricity expenditures, sell two or three hundred price is also appropriate.

Surprisingly, if you choose to eat duck in a high-end restaurant, the price is not too much to worry about, the price of a duck in a high-end restaurant will be seven or eight times the price of ordinary duck, of course, duck is also bigger than the street stalls 30 a duck head.

Street-side roast ducks have two main forms of roasted ducks, one is smokeless charcoal grilled, the other is electric grilled.

Smokeless carbon baked duck in the color is not so uniform, the color light red white, duck skin is not crispy, the aroma can be, but the meat big faggot.

Electro-thermal grilled duck because the equipment has a rotating device, so the color is uniform in the grill, but the lack of charcoal aroma, pre-processing is not good, the proportion of spices is correct, the duck meat will also be eaten with a fishy taste.

Peking duck is the choice of fruit wood roast duck, baked duck comes with fruit wood aroma, this aroma will penetrate into the duck meat inside, duck eating will come with the aroma of fruit wood, to achieve the deodorization and increase the aroma, to stimulate the effect of taste buds.

Conclusion:

Street stalls 30 yuan a roast duck and upscale restaurants two or three hundred a roast duck, taste or a big difference, from the selection of duck, street stalls are generally frozen duck, upscale restaurants choose to kill the live duck; details, street stalls choose smokeless carbon, electric grilling, and upscale restaurants will use fruit wood (fruit wood charcoal) grilled, the selection of materials and baking method of the difference in the flavor of the decision.

Finally, do you think the street stalls of roast duck delicious or upscale restaurant roast duck delicious? Welcome to leave a message in the comment section.

Regarding your comment, is there a difference in nature between a thirty-dollar-a-head roast duck on the street and a roast duck in a high-end restaurant?

Of course there is a difference, the restaurant with the duck first in the freshness of the duck, and meat enclosure requirements are relatively high, the street duck is generally in the sale of frozen goods there, buy the 10 yuan of the white duck.

In the workmanship of the restaurant than to pay attention to the color, flavor and beauty. So there is a difference between street duck and upscale restaurant duck

I think there is no difference, and even better quality than upscale restaurants! There are three reasons:

Why is duck in a restaurant relatively good

In my opinion the answer is yes. People say, when commenting on a talented person, that the hero does not need to ask where he came from, and in fact, the same is true when judging roast duck with this phrase.

I can't say that all the roast ducks on the street are of the same quality, just as we can't be sure that the roast ducks we eat in high-end hotels are of five-star standard, and the quality of the food is inseparable from the conscience of the processors and the constraints of the system.

The quality of roast duck in big hotels is relatively good, and the chef's personal sense of conscience and the hotel's system are closely related.

Friends who often eat in big hotels will notice. On the edge of the plate of each dish there will be a strip of paper with the name of the dish cook, or number, yes, that is the chef's logo, if the customer's feedback on the dish is negative, it is to be linked to the chef's salary and bonus, it is to be punished, and vice versa, it will be praised and rewarded. So in order to meet the mark, chefs in hotels basically do everything they can to please diners. That's why their products, which are often recommended as a personal category, are generally not a problem.

This is the main reason why the quality of roast duck in restaurants is relatively good.

Why the quality of roast duck in the street store is not too bad

As you know, if you can make money in business, the main reason is not out of the left and right two, one is that the food is absolutely good, and the second is that the boss is good.

First of all, the quality of the product. The above said that the duck in the hotel because of the chef's name, the chef will rack his brains to make good dishes, and the street store duck quality is good or bad, directly related to the success or failure of the store.

Street duck stores are generally small stores, the basic model is a boss plus two employees, or even the operator of the two plus an employee, such a small cost of operation mode is characterized by the need to protect the small store out of each duck are high quality, or else, if a customer pawed the poor quality of the duck in the door one stop, shouting for a day or two, the duck store is basically wasted from the sense of cost, no one roasted duck in the name of the chef's name, the chef will try to make good dishes, and the quality of the shop directly related to the failure. The cost of consciousness, no duck store dares to quality to try the law.

In this sense, the quality of the roadside store's roast duck is absolutely no problem, as for the taste, a hundred people have a hundred tastes, you like to come here to buy, that you have adapted to the taste here. As for the problem of taste, you old to buy here means that you have adapted to the taste of this place, there is no need and should not be on the line.

Next, say the boss's character, which is actually a marketing, such as customers to buy roast duck is 25.8 yuan, this time, if the boss said "25 eight, you give me 25 it", customers will be like taking advantage of a great bargain, happy to leave. If you say "25 dollars eight, you give me 26 it", the customer may be anxious with you.

In fact, this is not at all a matter of eight or two hairs, it implies the application of marketing, you can spare eight hairs, you may end up earning eighty thousand, or even eight hundred million; you received two hairs, the light may be a sharp decline in customers, the heavier may lead to the closure of the store.

Why is the roadside store's roast duck popular

I often taste roast duck in big hotels, which does not affect me in the least when I get off work to the roadside store to buy half a Peking duck to take home, why? Why? It's affordable and doesn't taste bad.

In Zhengzhou, the roadside store, half a set of roast duck is priced at 25 yuan, you can also eat a duck two, fried duck rack, a family of three is basically enough.

Then the big hotels, not to mention the five-star, is the general operation of the roast duck store, a whole one is generally in the 118 yuan, half of the general is about 60, this account does not need to calculate, whether affordable, at a glance.

As the ordinary people, no one will be with the money, who's money is not the wind blowing. In the hotel treats no way, no choice, their own consumption certainly want to pick up cheap, inexpensive. So the street store 30 yuan a duck and big hotel 158 a duck, quality is no big difference, the so-called difference is the value of the brand and the cost of labor, and to your mouth duck or that duck!

Indeed, there is always such a cheap duck store, and often the beginning of business is very good, a lot of people in line, slowly less and less, and finally is closed to move to a different place. After the change of place and business is super good, queuing, and then is closed for a change of place, and constantly this cycle. Each roast duck store is fragrant for several kilometers, the taste of mouth-watering, often buy and eat once or twice will feel very tired, the aroma is too strong, smell for a long time, but also regurgitation want to vomit. The duck is very fat and greasy, spices with a lot of, I do not like to eat, feel unhealthy!

And all under the banner of Peking Duck, but the flavor is not authentic, do Peking Duck people know that Peking Duck is particularly expensive, one on the sale of more than 300 yuan,

But we are on this side of the purchase of some of the roasted duck, the price is particularly cheap, whether it is from the appearance of the other places are not very different, but why the gap will be

They're not the same as the ones we buy here.

Once in the street to buy roast duck, overheard the boss said, he said in fact, roast duck store used inside the roast duck is not a sick duck,

And this is not any basis for saying that, roast duck store used inside the duck is not as bad as we think, just because the duck is different kinds of just, the street on the duck are generally used in the duck,

The duck is not as bad as we think, just because of the duck is different kinds of different kinds of just, the street on the roast duck are generally used in the duck,

The duck is not as good as the duck, the duck is not as good as the duck.

This white-feathered meat duck is also very often used to make clothes with its feathers, so the price of such a duck becomes cheaper.

For the farm there are a lot of breeding white-feathered ducks, and it is very easy to breed, short growth cycle and high yield, so many farmers also like to raise this kind of duck, so the street on the duck store duck prices will be so cheap,

If you if a large number of purchase, the price will be a little more favorable, and the duck store inside there are also a few Duck palm duck intestines, and duck head made into a kind of marinade for sale, in this case can also be more than one income, so the duck store a duck will be sold so cheap, in fact, the boss is not a loss of money, which is why the price of duck on the street is so cheap,

Hello, I'm Shi Zi, I am very happy to talk about this topic with everyone

"Is there a difference in nature between a thirty-dollar roast duck on the street and a roast duck in an upscale roast duck restaurant?" To this question, Stone would say there is a big difference. The most essential difference is in the supply of raw materials.

Have you ever seen a roast duck for 18 dollars a piece?

I don't know if you have ever eaten 18 dollars a roast duck, we buy a water duck in the market, the worst is about 50 dollars, why cooked roast duck so cheap. The reason lies in the breeding above, now farms have a fast breeding method, 40 days out of the cage to start selling, the taste of this duck is quite poor, basically not much meat, but also can only give people a ride on the mouth only. Its breeding cost is almost 8 dollars or so, quite low. For such a duck although the price is low, but its profit is super high, out not doubled.

Quality requirements are different

Street food duck is mostly fast food, whether it is the taste or ingredients are not good, it is the quality of the requirements itself is low, and most people who eat know that this duck is not good, the reason why to buy it is because it is cheap, ride a small wine is not a problem. The subject said thirty dollars a piece, in fact, and 18 dollars a piece is not very different, are quick duck.

And upscale duck restaurant or star hotel duck is different, from the feed on top is not the same, because it is related to the face of the problem, the quality is bad will directly smash the signboard. In the upscale area is not going to choose the instant duck, basically are ordering varieties of duck, although the requirements of each variety of duck is different, but they are quality assurance, from the feed to the time of the barn is a restrictive condition. Secondly, the roast duck ingredients each have their own characteristics, integrated into the taste together naturally good. But for the profit is not low, from the rate is not as good as the speedy ah, but the actual income is greater than the speedy duck.

Hello, everyone, this side of the duck and the duck in the restaurant is essentially no difference, are food, are composed of protein and fat and other substances.

But the difference is still there!

Difference in ingredients:

Although they are both ducks, the duck breeds are different. Roadside roast duck is generally cherry valley duck, upscale restaurants in the duck with most of the meat fat type Peking duck. Cherry Valley ducks are generally raised in about 28 days and are fast-food meat ducks. Peking ducks have a rearing cycle of about 45 days.

The difference between the cooking process:

The production of street duck and high-end restaurant production, whether it is the material or production methods, cooking with the utensils are not the same, not to mention.

The difference between restaurant service and environment:

The service of the street duck is to break down the duck, and then pack away. Restaurants at least still have service, and service costs money.

Personally, I can't tell the difference between the street duck and the restaurant duck, but the restaurant's duck has a lot of ingredients, shredded green onion, cucumber, radish, etc. I like to roll the shredded green onion and eat it. I prefer to roll the shredded green onion to eat, to relieve greasiness.

The above is purely personal opinion.

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