The origin of Fruitwood Roast Duck, urgent!

Rumor has it that the beauty of roast duck comes from the famous breed of Peking duck, which is the world's highest quality meat duck. It is said that this special pure white Peking duck breeding, about a thousand years ago or so, is because of the Liao Jin Yuan of the successive emperors of the hunting, the occasional acquisition of this pure white duck species, after the hunting and raising, has been extended down to the excellent pure seed, and cultivated into today's valuable species of meat ducks. That is, a kind of white duck fattened by filling feeding method, so it is called "filling duck". Not only that, Peking Duck was introduced to Europe and America a hundred years ago, and it was a great success after breeding. Therefore, as a high-quality breed of Peking duck, it has been a long time since it became a valuable duck breed in the world. In the North and South Dynasties more than 400 years ago, the words "roast duck" appeared in the book of food treasures, and in the Southern Song Dynasty, roast duck was already a famous product in the "market food" of Lin'an (Hangzhou). At that time, roast duck has not only become a folkloric delicacy, but also a rare dish in the home of scholars. But later, according to the "History of the Yuan" records, after the Yuan broke Lin'an, the Yuan General Boyan had Lin'an city of the hundred craftsmen migrated to the metropolis (Beijing), thus, the roast duck technology so to Beijing, roast duck and become one of the Yuan Palace imperial food delicacies. With the change of dynasties, roast duck became a delicacy of the Ming and Qing courts. During the Ming Dynasty, roast duck was also a must-have dish for the Lantern Festival in the palace, and was later officially named "Peking Duck". With the development of the society, Peking Duck was gradually spread from the palace to the people. The School of the Streams? After the establishment of New China, the reputation of Peking Duck increased day by day and became more famous all over the world. It is said that Premier Zhou appreciated and paid much attention to this famous dish during his lifetime, and invited foreign guests to feast on roast duck. In order to meet the needs of social development, the roast operation of the duck store has been more modernized, and the flavor is more precious and beautiful. The most brilliant of the duck family is Quanjude, which established the duck family as the ambassador of Beijing. The founder of "Quanjude", Yang Quanren, was a small businessman in the raw chicken and duck business, and after accumulating capital, he started the Quanjude Roast Duck Shop, hired a duck master who had worked in the Qing Palace's Imperial Cuisine Room, and roasted the ducks with the palace's "Hanging Furnace Roast Duck" technique, which made the "Hanging Furnace Roast Duck" the best roast duck in the world. "Hanging Roast Duck" has flourished among the people. Quanjude adopts the method of roasted duck in the hanging oven, not to open the duck. Only in the duck body to open a small hole, take out the internal organs, and then to the duck stomach inside the filling of boiling water, and then the small hole tied up and hung on the fire roast. This method not only prevents the duck from losing water due to roasting, but also allows the duck's skin to expand and not be softened by the roasting, resulting in a thin and crispy skin, which is the best part of the roasted duck. The hanging stove has a hole without a door, and is fueled by fruit wood such as jujube wood and pear wood, with an open fire. When the fruit wood is burned, there is no smoke, the bottom fire is strong, and the burning time is long. After the duck is put into the oven, the duck's position should be regularly switched with a picket pole in order to make the duck heated evenly and roasted all around. Roasted duck appearance full, the color of jujube red, crispy skin, crispy outside and tender inside, and with a fragrance of fruit wood, fine taste, taste more wonderful. Strictly speaking, only this method of roasting is called Peking duck.? Compared with the roast duck in a hanging oven, the roast duck in a stewed oven represented by Cheap Square seems to be less impressive in people's memory, but the good thing is that Cheap Square, a long-established brand with a history of nearly 600 years, has applied for the protection of the National Intangible Cultural Heritage for its stewed-oven roasted duck technique. Founded in the Yongle period of the Ming Dynasty, the history of Bargain Barn Roasted Duck in a Stewed Oven, compared with the fame of Quanjude, is in fact much earlier, and it has a history of nearly 600 years now. The so-called "casserole" is actually a kind of floor furnace, the body of which is made of bricks and is about one meter square in size. Its production method was first introduced to Beijing from the south, characterized by "ducks not see the open fire", by the stove charcoal fire and the hot walls of the stove and roasted. Because of the dark fire, it requires a high level of skill, and the person in charge of the stove must control the temperature of the stove; if the temperature is too high, the duck will be burnt, and vice versa, it will be undercooked. Stewed oven roast duck has an oily and crispy skin, white and tender meat, and delicious flavor. Stewed oven roast duck is the signature of Cheap Square, only the broomcorn millet stove has long been changed to an electric stove. Nowadays, there are very few duck restaurants that use the crockpot, and most of them adopt the roasting method of Quanjude hanging oven. Crockpot roasted duck is more tender, and the juice of the skin is obviously richer and fuller. The aroma of fruit and wood in the oven seems to make people realize the wisdom of the first "roasted" cooking method mastered by human beings. Nowadays, hanging duck and stewed duck are the two major styles of roast duck in Beijing. Just as the Peking Duck improved the Shandong Duck in the past, nowadays many roast duck restaurants have made improvements to the two traditional schools of cooking to suit modern tastes and consumer ideas. For example, the roast duck to eat the skin of the focus of interpretation, such as small Wangfu duck varieties of special selection, even including many places will be shredded green onion replaced by cucumber strips, these shape change without losing the God of the improvement is good, as for some places to get out of what the gold foil duck, it is a little bit of mystical flavor. 1, raw material processing: choose 2.5-3 kg of healthy duck, cut off the three tube method of slaughter and bloodletting, scalding with 55-60 ℃ water, scalding 3 minutes or so, scalding, depilating operation should be light and fast, depilating the hair clean and does not hurt the skin, and then open a small mouth under the duck wings, take out the viscera, hollowing out the action should be fast, viscera intact, not broken, broken off the feet and wings, and then shabu shabu, to the duck cavity, the neck of the duck, Then the duck should be shabu-shabu, the cavity, neck and beak should be cleaned, the intestines and soft tissues in the cavity should be taken out, and the skin of the duck should be free of blood stains. Scalding the skin and hanging the color: the duck body is scalded with caramelized boiling water, from top to bottom 3-4 times, and then the duck body is doused with sugar water, which is generally prepared from caramelized sugar and water at a ratio of 1:6-7. 3, cool billet: the duck has been scalded skin color hanging in a cool, ventilated place, so that the duck skin dry, generally in the spring and fall after 24 hours of cool billet, summer 4-6 hours. 4, baking: first of all, use the plug to block the anus of the duck, and pour the boiling water from the neck at the knife's mouth, which is called dunking, and then play the color again, and then enter the roasting oven. The wood used for Peking duck is the best, followed by peach, apricot and pear wood. Wood ignition, furnace temperature rises to more than 200 ℃, you can roast duck, roast duck temperature is the key, the general furnace temperature control between 250-300 ℃, in the roasting process, according to the duck bad coloring, adjust the duck's orientation, generally need to bake 30 minutes or so, baking can also be based on the duck out of the cavity color to determine the degree of ripeness of the baking, the soup for the pink, indicating that the duck is cooked 7-8 minutes, the light white soup, for 9-8 points. Light white soup, for 9-10 minutes cooked, soup for milky white, indicating that the roast overcooked. 5, out of the brush oil duck out of the oven, immediately brush a layer of sesame oil, increase the brightness of the duck skin. How to eat? Peking duck has been the world's most famous food, generations of gourmets eat Peking duck, eat out a lot of attention to detail, it seems that non-so food, it can not reflect the authentic flavor. These preoccupations are summarized, there are four main:? (1) pay attention to the season:? Eat roast duck must be in the right season, the season is not good will affect the flavor. Tastemakers advocate eating roast duck in winter, spring and fall seasons, the best flavor. The reason is that the winter and spring seasons of the Peking duck, meat fat and tender; autumn sky high, temperature and humidity are particularly suitable for the production of roast duck, and at this time the duck is also relatively fat. In summer, the climate is hot and the air humidity is high. At this time, the Peking duck meat is less fat and thin, the quality is poorer, and the skin of the duck is easy to be burgundy (i.e., not crunchy) after baking, so the taste is relatively poor.? (2) Pay attention to the slicing method:? Because a good piece of not only better styling of dishes, and more beautiful flavor. Roasted duck baked into the duck breast before the collapse of the timely slice of skin and meat on the plate for food. At this time the duck meat in the mouth crispy flavor. The method of slicing duck is also delicate, one is the first slice of duck skin to eat while hot, crispy and beautiful; and then slice the duck meat to eat. Secondly, the slice has a belt with meat, thin and not broken. A 2-kilogram duck, can slice out more than 100 pieces of duck meat slice, and the size of uniform as clove leaf taste is crispy and tender, unique flavor. (3) pay attention to condiments:? Roast duck why can not directly nibble to eat? This is because the duck is fat, directly nibble to eat, will be very greasy. Nowadays, there are three main ways to eat Peking duck with different condiments. The first is to use chopsticks to pick a little sweet noodle sauce, smear it on the lotus leaf cake, clip a few slices of roast duck to cover it, put a few strips of green onion, cucumber or radish, and then roll up the lotus leaf cake, which is the most common way to eat it. Second: garlic paste with soy sauce, also with radish strips, etc.. Garlic puree can solve the grease, the sliced roast duck dipped in garlic puree, soy sauce to eat, in the fresh aroma, but also added a touch of spiciness, the flavor is more unique. The third: some customers do not like to eat green onions, garlic, but like to crisp and crispy duck skin, dipped in fine sugar to eat. This way of eating is especially suitable for ladies and children. It is understood that eating roast duck which also has a great nutritional way. According to professionals, roast duck is often accompanied by green onions, garlic, cucumber strips, etc. *** with food, not only can play a role in balancing the acid-base, but also the role of vitamin C and dietary fiber in these foods, with the cholesterol down and fiber proteolytic activity, to help the function of digestion. The first condiment is now the most commonly used, in which the use of sweet noodle sauce to pay attention to the Beijing "six Bijiu" production, otherwise the taste can not be considered authentic. (4) Accompanying food:? Commonly used to eat roast duck with two kinds of food, one for the lotus leaf cake; one for the hollow sesame cake. Lotus leaf cake can be uncovered two slices, each slice smeared with sweet flour sauce and then put onion, cucumber strips, (or carrot strips), slices of roast duck, or smeared with garlic, soy sauce, cucumber strips (or carrot strips), and then clamped on the slices of roast duck rolled up to eat. In the early years, Quanjude Roast Duck Restaurant also has a kind of millet congee made with barley rice and red beans all year round. This millet porridge has a beautiful color and is smooth and refreshing, so drinking a small bowl of this special millet porridge after eating the roast duck will surely bring you a great sense of comfort. Lotus leaf cake, also known as white pancakes, face pancakes, rolls, pancakes, buns, the size of the points, the diameter of the big ones can be more than 25cm, the small ones are only the palm of the big ones, is the Shaanxi urban and rural areas around the folk like to eat the traditional flavor snacks. It is served in all hotels and restaurants, and can also be found in buffets. Lotus leaf cake is evolved from the "white cake" in Qin and Han Dynasty, and has a history of more than 2000 years. There is a record of "lotus leaf cake" in "Tokyo Meng Hua Lu" of Song Dynasty. According to the Qing Dynasty "tune Dingji" records: "pancakes: Qin people make small tin cans, installed cake thirty, each guest a can of cake, small as citrus, cans have a lid, can be stored. Stuffed with fried shredded meat, which is as thin as hair, onions are also like this, pigs and sheep and used, called 'Western Cake' ". It can be seen, Shaanxi "Qin people" made pancakes, is now the lotus leaf cake. General will be smeared in the middle of the cake biscuits, two stacked together on a flat griddle, one can cook two, so that the production speed is faster, cooking out of the lotus leaf cake is softer, but also reduces the color of the fire. From the lotus leaf cake rolled vegetables, is also colorful, can be rolled vegetarian, can also be rolled meat. Vegetarian dishes are blanching, fried bean sprouts in the soybean sprouts, mung bean sprouts, bowls of bean sprouts, shredded potatoes, fried sauerkraut, kimchi, vermicelli, leeks, fried soybeans, spreading the shredded egg skins; meat dishes are cooked shredded tripe, shredded chicken, shredded pork, beef, mutton, lungs and so on. Plus a plate of tender whipstick onions and a plate of sweet noodle sauce, if then rolled into the sliced skin roast duck, it is more flavorful. Flavor characteristics: slightly yellow in color, soft and fragrant, rolled in other meat and vegetarian food with, for banquets commonly used pasta, but also home-style snacks.

In fact, said fruit wood roast duck because Beijing duck are roasted with fruit wood.