What kinds of roast duck do you have? What is the difference?

Two kinds, Beijing roast duck and hanging oven roast duck. The difference is as follows.

Beijing roast duck, practice, Beijing stuffed duck 2500g, refined salt 2g, sugar 10g, sweet noodle sauce 10g, shredded onion 150g, and 20 pancakes. Methods: Air was pumped between subcutaneous fat and connective tissue from the knife edge of duck neck to make the air fill the whole duck body evenly. After hanging the duck with a hook, scald the whole duck with boiling water to make the gas expand. Water the duck with sugar water twice, then dry it, plug the anus with a cork, pour water into the duck from the knife edge for later use, and bake the duck in the oven until cooked.

The easiest way to hang roast duck is to wash the duck first, then put some seasoning in its belly, sew it up, blow it long, and hang it to dry. Be sure to serve roast duck water. Roast duck water is prepared by using half a bottle of red vinegar and 20g of maltose, then pouring the roast duck water on the duck, and then drying it. When releasing ducks, the temperature should not be too high, but moderate.