Which brand of roast duck is the best?

The best roast duck brands: Quanjude, Cheap Square and Yulin Restaurant.

Quanjude 1

Founded in 2009, it is a comprehensive enterprise integrating food processing, product sales and logistics distribution. It owns four brands of specialty foods, namely Quanjude, Fangshan, Fengzeyuan and Sichuan Hotel, including flavored duck, lotus leaf cake, court cake, all kinds of cooked food, pickles seasoning and so on 10 series and 100 products.

2. Cheap house

Originated from 14 16, it is an old-fashioned catering brand and a national intangible cultural heritage, formerly known as Jinling Old Cheap Store. Cheap Square is a large state-controlled catering group with stewed roast duck as the leader and Shandong cuisine as the basis. Its main roast duck is widely favored by diners because of its crisp outside and tender inside, delicious taste and so on.

3. Yulin catering

A green catering chain enterprise featuring "traditional Shandong cuisine and fine roast duck" has catering brands such as Yulin roast duck and private cuisine with one flower and one leaf. At present, there are many direct chain stores in China, the main products are fine roast duck, fried shrimp, roast beef strips, stewed mullet and egg soup, rotten fish fillets and so on.

Beijing roast duck technology

1. blanking: duck feet → esophagus → trachea → inflation → rectal rupture → axillary incision → evisceration → support → duck wings → evisceration → hook.

2. Hot blank: lift the duck hook with your left hand and scoop boiling water with your right hand. First iron one side of the knife edge to prevent air from escaping, then turn the duck hook with your left hand and iron other parts of the duck evenly in turn.

3. Sugar coloring: Dilute maltose (both honey and white sugar) and water according to the ratio of 1: 7, and pour it on the duck blank. The purpose is to remove the fishy smell of duck skin, make the duck red after baking and increase the crispness of duck skin.

4. blanking: hang the duck blank in a cool, dry and ventilated place, and the water in the skin and subcutaneous of the duck will evaporate. The drying time and conditions of the blank will change with the seasons, and the duck blank will be dried until there is no oil. During the drying process of the green body, strict attention should be paid to hygiene, and sun exposure is strictly prohibited.

5. Roasting: roast the back side (knife edge side) → roast the left back side → roast the left body side → roast the right body side → roast the crotch → roast the right back side → roast the crotch → roast the right back side.

Reference to the above content: Baidu Encyclopedia-Quanjude