Introduction of Beijing Roast Duck

The "food treasure book" has been recorded in the roast duck, at that time is the court food. It is made of high-quality Peking duck, roasted by charcoal fire with fruit wood, red in color, fat and not greasy meat, crispy outside and tender inside. Peking duck is divided into two schools, and the most famous duck restaurants in Beijing are representatives of both schools. It is known as "the world's delicious" for its red color, tender meat, mellow flavor, and fat but not greasy.

Hanging duck and stewing duck are the two major schools of roast duck in Beijing.

Hanging Oven Roasted Duck:

This method does not allow the duck to lose water due to roasting, but also allows the duck's skin to expand and not be roasted softly, so that the skin of the duck is very thin and crispy, which makes it the best part of the roasted duck. Hanging stove has a stove hole without a door, to date wood, pear wood and other fruit wood as fuel, with an open fire.

The fruit wood is burned without smoke, with a strong base fire and a long burning time. The roasted duck is full in appearance, date-red in color, crispy skin, burnt on the outside and tender on the inside, and carries a fragrance of fruit wood, which makes the taste even more wonderful when savored.

Roasted Duck in Stove:

Featured as "duck without seeing the open fire", it is roasted by the charcoal fire in the stove and the hot stove wall. Because of the need to use the dark fire, so the requirements of a high level of technology, the person in charge of the stove must be in charge of the temperature of the stove, the temperature is too high, the duck will be burnt, and vice versa will not be cooked. The skin of the duck is shiny and crispy, the meat is white and tender, and the flavor is delicious.

Expanded Information:

Eating Methods:

Peking Duck, the first way to eat it: it is said to have been started by the ladies and gentlemen of the mansion. They do not eat onion nor garlic, but like to eat the crispy and crunchy duck skin dipped in fine sugar. Since then, Quanjude runners see the female customers come, it is bound to follow the roast duck, on a small dish of sugar.

The second way to eat Peking duck: sweet noodle sauce with scallion strips, which can be served with cucumber strips and radish strips, use chopsticks to pick a little bit of sweet noodle sauce, smear it on the lotus leaf pancake, put a few slices of roasted duck to cover the top, and put a few strips of scallion, cucumber strips or radish strips on top, and roll up the pancake in the lotus leaf pancake, which is really tasty and unbelievable.

The third way to eat Peking duck: garlic paste with sweet noodle sauce, also with radish strips, etc., with lotus leaf cake rolled up with duck meat is also a popular condiment in the early years. Garlic paste can solve the grease, the sliced roast duck dipped in garlic paste, sweet noodle sauce to eat, in the fresh aroma added a touch of spiciness, the flavor is more unique. A lot of customers especially favor this condiment.

Baidu Encyclopedia - Peking Duck