Which one is better, Beijing roast duck or Cantonese roast duck? What's the difference between the two?

Roast duck and roast duck can be regarded as representing the two major schools of one south and one north. Although they are both duck-flavored delicacies, there are still some differences.

Differences in material selection:

The raw duck used in Peking duck is called Peking duck. It is a high-quality meat duck that fattens quickly and needs to be stuffed in the later stage. The process of fattening is forced, so that the authentic raw materials of plump and plump Beijing roast duck can be obtained.

The roast duck in Guangdong does not have such clearly designated raw materials. Of course, good delicacies must be unambiguous about the raw materials. They are the best local ducks, but generally there is no need for special forced fattening.

Differences in cooking methods:

The most representative method of Beijing roast duck in the early years was the "hanging oven roast duck" method. The duck's internal organs were taken out only through a small hole without opening it, and then The inside is filled with boiling water, sewn together, and roasted over an open fire with fruit wood. The outside is roasted and the inside is boiled.

As far as I know, roast duck is generally made using a "simmering oven" method, usually without an open flame. Compared with Beijing roast duck, which is very particular about the choice of duck, roast duck is also very particular about the marinade. , every master has his own experience.

Differences in how to eat:

Beijing roast duck is a very time-sensitive delicacy, especially the vacuum-packed ones specially prepared for tourists. You really shouldn’t try it. What’s so old about it? The food in the store doesn't taste good. If you want to eat comfortably, you still have to go to the store, where a dedicated chef will slice the duck on the spot for customers, and then eat the lotus leaf pancake with other side dishes and sauce.

Eating roast duck is relatively simple and casual. Just cut it into pieces and enjoy it. The duck itself is also marinated and flavorful. You can also mix it with marinades, sauces, etc. The way you eat it is Just be simple and direct.

Having talked about the differences, let’s talk about the question “Which one is better?” Although I am sure that no matter which one I say, I will offend people, but after all, the answer to the question must be thorough and sincere. It can be said that I can eat Cantonese roast duck every day for 3 days in a row, but I cannot eat Beijing roast duck every day for 3 days in a row. The reasons are probably the following two points:

1. Peking roast duck is relatively fatter. , in the past when it first gained fame, the fatter the duck, the better, because people at that time didn’t have much fat in their stomachs, so if you occasionally ate a roast duck, the fatter it would be, the more delicious it would be. For example, the way to eat duck skin dipped in sugar is delicious and enjoyable in the first bite, but it may be enough by the third bite. After all, people's diet content and concepts are now different. The Cantonese roast duck pays more attention to the meat quality and taste. It will not make people feel fat, so it is more suitable for people with less strong taste.

2. The second thing is the price. We don’t need to say more about the prices of the famous and well-made Beijing roast ducks. However, Guangdong roast duck is almost everywhere, and the price is much more affordable. , mostly doing neighborhood business.