The technical specification of Beijing roast duck was released, and the side dishes were refined to grams. How will Beijing food taste after standardization?

The Beijing Cuisine Association recently issued the "Technical Specification for Beijing Roast Duck", which has formed corresponding technical standards for traditional hanging roast duck and traditional stewing roast duck in all aspects, such as material selection, blank making, baking, baking and slicing, and guided the industry to standardization and standardization. As the opening of Beijing cuisine standard, the release of Beijing Roast Duck standard also marks the official start of the formulation of Beijing cuisine standard in China. Since the development of Beijing roast duck, many cooking methods have been produced, but hanging furnace and stewing furnace have always been the main methods The Beijing Roast Duck Standard issued this time is the first group standard in Beijing catering industry aiming at the cooking technical specifications of traditional hanging oven and traditional stewing oven roast duck for Beijing cuisine.

According to the standard, the traditional hanging roast duck and traditional braised roast duck in Beijing cuisine require Beijing duck as raw material. Among them, the roast duck with hanging stove uses fruit wood as fuel and is cooked with open fire in a special oven. The roast duck was roasted in a special oven by fully premixed flameless combustion technology. Before each roast duck is served on the table, it needs to go through more than 20 processes, such as duck selection, inflation, blanching, sugar coloring, warehousing, air drying, fuel preparation and drying, duck blank cutting, oven feeding, baking, discharging and slicing.

The cooking procedures of hanging roast duck and stewing roast duck are also different. The biggest difference lies in the two processes of entering the furnace and roasting. To hang roast duck, you need to pick the duck blank into the duck furnace and hang it on the front and rear beams of the furnace. During the roasting process, the duck blank is heated evenly by turning, turning, burning and roasting, and the duck blank is usually discharged in 60 to 70 minutes. Braised roast duck, on the other hand, hangs the duck blank on the hook in the furnace, with the knife edge under the rib facing the central heat source, and generally takes 50 to 60 minutes to roast. According to the coloring of duck blank, the contact surface of duck blank facing the central heat source is adjusted.

Some diners who love roast duck find that the ingredients of roast duck are different in different restaurants. This standard also specifies the ingredients of Beijing roast duck in detail, and the standard is detailed to the grams of each side dish. The ingredients of two kinds of roast ducks need 20 lotus leaf cakes, sugar 10g, sweet noodle sauce 120g, shredded onion 100g and cucumber strips 150g.

Beijing roast duck standard is the beginning of Beijing cuisine standard, and more Beijing cuisine standards will be released in the future. Yun Cheng, president of Beijing Cuisine Association, said that the establishment of Beijing cuisine standard system is not only conducive to the inheritance of traditional cooking skills, but also opens up a new way for the excavation, protection, innovation and development of Beijing cuisine food culture. To promote the standardization of Beijing cuisine is not to reject the individualization of dishes, but to record the contents of Beijing cuisine with Beijing cuisine standards, so that it will not be lost, and better develop its individuality on the basis of observing the standards of * * * *.