What's the difference between braised roast duck and hanging roast duck (picture and text)

Roast duck has spread to many places in China now, and everyone likes it. But it started in the Ming Dynasty. Because Zhu Yuanzhang is from Jiangsu and Zhejiang, he likes to eat roast duck and so on. There must be many short stories about it. Roast duck is very popular in the court. At that time, in Nanjing, this kind of braised roast duck was mainly used. Later, it spread to Beijing, and only then did it hang roast duck. As for hanging roast duck, it is mainly used to open the furnace and add charcoal fire, such as fruit charcoal. Hang the duck and roast it over high fire to melt the fat under the duck's skin, so that the skin will be brittle and the meat will be separated. How about braised roast duck? This is a closed space with no doors or windows. Then put the ducks in, burn some straws to raise the temperature inside, just like the concept of brick kiln, and then take the ducks out at a certain time. This is the difference in cooking methods between braised roast duck and hanging roast duck. From its taste and taste, the roast duck we eat is skin, most of the meat is eaten by a duck twice or three times, and so on. He will fry it again, but the roast duck will be eaten whole, that is, piece by piece. From the taste point of view, the roast duck is a little fat, with a heavy flavor, and it tastes sweet, crisp and delicious. Our hanging roast duck is now represented by Beijing roast duck, that is, stuffed with Beijing duck. This kind of duck weighs about four or five catties, and it is bigger with a little thick subcutaneous fat. Braised roast duck is basically made of valley duck or duck. The meat of this duck is tender and the fat content is not as high as that of Beijing roast duck.