Where is the best roast duck?

Hello, I'm lemon, and I'm glad to answer your question! First, I'll show you my roast duck.

We usually call this roast duck roast duck, but it is definitely not the kind of Beijing roast duck. Now I'll talk about this roast duck, and then I'll talk about how to eat it and let you see if it's delicious!

Our roast duck is called crispy roast duck in Guangdong and Guangxi, which is Guangxi roast duck and Guangdong roast duck. The method is quite special. Firstly, the fatter ducks are selected, fed, sewn, inflated, scalded, sprayed with water, air-dried and reheated in the furnace.

The raw materials are wet materials (sauce) and dry materials, which are marinated in duck belly, and the taste is more distinctive. The wet ingredients are seafood sauce, sesame sauce, peanut butter, ground soybean sauce, south milk and fermented bean curd in a certain proportion, and ginger, onion and garlic are fried with peanut oil. The dry ingredients are salt, chicken essence, monosodium glutamate, salted chicken powder, white sugar and Chinese herbal medicine powder. Pickled with these two ingredients, it is rich and fragrant, and it is the soul of roast duck with endless aftertaste.

This roast duck is characterized by crispy skin, smooth meat and good taste. There are two kinds of juice, one is roast duck juice and the other is frozen plum juice. Eat with original juice, with original flavor, and with chilled plum juice. Sour and sweet, refreshing and not greasy, very refreshing!

The production of ice plum juice is another secret juice, which is made of rock sugar, sour plum and sour plum sauce in a certain proportion, making people feel cool.

Some people say Beijing roast duck is delicious, others say Guangdong roast duck is delicious, but ask me where the roast duck is delicious? I think Beijing roast duck is better than Guangdong roast duck. I wonder if the questioner has eaten roast duck from Guangdong and Guangxi. If not, I suggest you try the roast duck here in Guangdong and Guangxi. If so, please evaluate the taste of roast duck in Guangdong and Guangxi. I also hope that friends who like roast duck will join the discussion. See you in the comments section. I am the food creator of @ Lemon4408. Let's discuss which part of the roast duck is better to eat. Come on, come on.

Peking roast duck

Dadong Roast Duck Restaurant (less famous than the above two restaurants, but also delicious), diagonally opposite Beijing-Guangzhou Center, with exquisite dishes. It is really baked with apple wood, and it has no taste or taste. Mr. Dadong was born in Quanjude. You must try to add some mashed garlic to the lotus leaf cake. It's delicious. The waiter will teach you how to eat.

Nowadays, hanging roast duck and stewed roast duck are two major schools of Beijing roast duck. Just as Beijing Roast Duck improved Shandong Roast Duck, many restaurants that cook roast duck have also improved these two traditional schools to adapt to the tastes and consumption concepts of modern people. For example, the emphasis on eating the skin of roast duck, such as the special selection of duck varieties by Xiaowangfu, and even the replacement of shredded onion with cucumber strips in many places are all good improvements. As for the gold foil roast duck made in some places, it is a bit mysterious. Of course, authentic roast duck restaurants are naturally delicious.

Three great delicacies

Quanjude

Traditional time-honored brands win by craft.

Quanjude frantically pulled out eight daily limit boards in the nine trading days just listed, which made people crazy. Ying Xing, general manager of Quanjude Group, once revealed that all the 400 million yuan raised by listing will be used to upgrade Quanjude's supply and marketing chain. At the same time, the electronic roast duck stove they developed will gradually spread to stores. Therefore, the electronic roast duck stove has caused many criticisms.

Some experts pointed out that the production technology of Quanjude Roast Duck is a part of Quanjude traditional culture and should be preserved. If all roast ducks are produced by industrial assembly line, obviously the cultural connotation contained in them will be greatly reduced.

"Automation and standardization are good things, but they are not the Bible of every industry. Quanjude can sell a set of 198 yuan at a high price, because these roast ducks are all hand-cooked works of art, rather than industrial products mass-produced by machines. This is the same as the current handicraft sales. " Consumers say so.

According to the survey, the key to the inheritance of time-honored brands selected by the public are: unique and mature technology (57.3%), rich cultural connotation (28.5%), complete social reputation and recognition (6.3%), representative services and products (5.2%) and continuous adoption of the latest technology (2.7%). 62.8% of the respondents are worried that if the electronic oven is used, the roast duck "will become a street snack like KFC".

It is said that the roast duck there still maintains the traditional craft.

Bianyifang

Main nutrition card of furnace-blocking technology

There are many famous roast ducks in the time-honored cheap square, such as braised duck and crispy roast duck. These are all worthy of boasting. In 2007, Professor Zhao Lin, China's chief nutrition expert, announced to the public the conclusion that the nutritional analysis components of the braised roast duck in Parity Square were higher than those of the traditional roast duck. Cheap Square has made a small success in marketing by using the patent of vegetable crispy roast duck.

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China time-honored quanjude roasted duck restaurant

Professor Zhao Lin, a nutrition expert, researcher in the Nutrition Department of the General Hospital of the People's Liberation Army and chief expert in health education of the Ministry of Health, and the National Vegetable Engineering Technology Research Center jointly released the nutritional analysis results of the innovative braised duck "Cuisu" in Cheap Square: "The technology of Cuisu roast duck makes the contents of mineral elements such as potassium and calcium and trace elements such as manganese, iron and copper in roast duck significantly higher than those in ordinary roast duck, while the fat and copper in duck breast meat. The comprehensive analysis results show that the cooking technology of vegetable crispy roast duck. The determination of free amino acids showed that some amino acids that affected the smell of roast duck decreased significantly, while amino acids that increased flavor and umami increased significantly. "

Through this nutritional appraisal, Bianyifang labeled its roast duck as "environmental protection roast duck", "healthy roast duck", "safe roast duck" and "nutritional roast duck", which is different from the roast duck produced by other enterprises and has its own brand characteristics.

Big East

Market segments are high-end people.

Beijing Dadong Roast Duck Restaurant (formerly Beijing Roast Duck Restaurant) was established on April 28th, 1985. In 200 1 year, it was restructured by the state, and the general manager Dong was nicknamed Da Dong by friends, hence the name. Dadong Roast Duck Restaurant, which has always been positioned as a high-end restaurant, is also one of the main places for foreign guests to taste roast duck.

In 2007, there were two more plaques in the lobby of Beijing Dadong Roast Duck Restaurant: one was a "five-star" restaurant brand awarded by the National Restaurant Review Committee, and the other was a "five-star" signboard awarded by Beijing Tourism Bureau, which won a place for the battle of roast duck marketing. The staff of Dadong Roast Duck Restaurant said that Beijing Dadong Roast Duck Restaurant was praised by foreigners who came to Beijing as a must-see spot in the roast duck industry except the Great Wall and Sanlitun, and it was recommended by many foreigners in their travel guides to Beijing.

The marketing, cultural brand and articles of Beijing Dadong Roast Duck Restaurant play a great role, and stick to its own high-end route. Sit down at Dadong Roast Duck Restaurant and look around. The walls evolved from the windows of the Ming and Qing palaces are classic and exquisite in workmanship, inlaid with elegant and generous copper nails. The smoky-gray table skirt with bright yellow tablecloth is a clever interpretation of the fabrics in China traditional culture, which is unconventional, especially the bright yellow Chinese knot on the dining chair, which has become the finishing touch in the restaurant.

Outside the dining room window, the bamboo leaves are green, the bamboo branches are tall and straight, and they are carefree. It's like a bamboo forest gentleman in the green mountains and green waters. Eating in such an elegant environment is no longer an artistic conception that can be expressed by "delicious". Comfortable and elegant dining environment, the ingenious combination of traditional culture essence and modern art constitute the fashionable humanistic beauty of Dadong Roast Duck Restaurant.

Three ways to eat

The first way to eat Beijing roast duck: It is said that it is opened by ladies and gentlemen in the mansion gate. They don't eat onions or garlic, but they like to dip crispy duck skin in fine sugar. From then on, the waiter in Quanjude saw the female guests coming, and it was inevitable to follow the roast duck and serve a small dish of sugar.

The second way to eat Beijing roast duck: add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put a few slices of roast duck, put some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake. It is really delicious.

The third way to eat Beijing roast duck: garlic sweet noodle sauce and radish strips. Eating duck with lotus leaf cake was also a popular seasoning in early years. Garlic paste can relieve greasy taste. The sliced roast duck is dipped in garlic paste and sweet noodle sauce, which adds a touch of spice to the fresh flavor and makes the flavor more unique. Many customers especially like this condiment. [ 1]

Cooking method

Method 1

1. Raw material treatment: select 2.5-3kg healthy ducks, cut off the three tubes and slaughter them.

Bleeding, scald with 55-60 water for about 3 minutes. Scalding and combing should be light and quick, and the hair should be clean without hurting the skin. Then, make a small incision under the duck wing, take out the internal organs, quickly take out the internal organs, cut off the duck feet and wings, and then rinse the cavity, neck and duckbill.

2. blanching: blanch the duck with caramel boiling water from top to bottom for 3-4 times, and then water the duck with sugar water. Sugar water is generally made of caramel and water in the ratio of 1:6-7.

3. Blank cooling: hang the scalded duck in a cool and ventilated place to dry the duck skin. Generally, the temperature will drop 24 hours in spring and autumn and 4-6 hours in summer.

4. Roasting: First, plug the duck's anus and pour boiling water from the knife edge of the neck. This is called filling soup, then coloring it, and then entering the oven. Jujube is the best wood for Beijing roast duck, followed by peach, apricot and pear. After the firewood is lit, the roast duck can be cooked when the furnace temperature rises above 200. The temperature of roast duck is the key, and the furnace temperature is generally controlled between 250-300. In the roasting process, it usually takes about 30 minutes to adjust the orientation of ducks according to their colors. The degree of roast can also be judged according to the color in the cavity when the duck is cooked. When the soup is pink, it means that the duck is 7-8 minutes cooked, and when the soup is pale white. We must pay attention to this.

After the duck is roasted, it is best to brush a layer of sesame oil immediately to increase the brightness of duck skin.

Method 2

Name of the dish: Beijing stuffed duck

Gourmet: Beijing cuisine

Ingredients: light duck (about 4 kg), Beijing onion or onion segments (two), sweet noodle sauce (two tablespoons), pancake (appropriate amount), cucumber (sliced) (half), ingredients: salt (two tablespoons), wine (one tablespoon), duck skin coating: maltose (two tablespoons), water (three cups).

manufacturing process

1. Cut a hole in the bottom of the duck wing, take out the intestines (please ask the duck stall to help you), wash them, and evenly spread the ingredients in the duck cavity.

2. Put a 3-inch-long piece of wood into the duck's cavity, cross between the two wing bones, insert a tube into the duck's head, and blow to make the duck expand in all directions.

3. Spray the duck skin with boiling water until it bulges, cook and dissolve the duck skin material, spread the duck skin evenly and hang it in a windy place to dry.

Put the duck on the stove with a fork. It must be rotated repeatedly and oiled many times until the skin is crisp and golden red.

5. If roasted in the oven, the duck will be wrapped in tin foil and roasted until it is medium-cooked. Remove the tin foil and bake until the duck skin is golden yellow. After taking out, pour the duck skin with boiling oil until it is crisp and ready to eat.

6. Slice the duck skin while it is hot, and serve with onion, cucumber, sweet noodle sauce and pancakes.

Traditional practice

The documentary "Ingenuity" has been handed down from generation to generation.

38,000 plays | 10:00

Select qualified personnel.

Duck embryo, the original raw material of Beijing roast duck is stuffed duck in Beijing. The duck is fat and white all over. Every day, skilled workers regularly stuff feed mixed with nutrients such as naked oats flour into the esophagus of ducks, and ducks can hardly eat by themselves, which also leads to the saying of "cramming teaching". As duck embryos, the growth time of Beijing ducks is strictly regulated. There is a saying that only ducks that have been growing for 45 days are used. Due to the change of people's taste, too fatty duck meat is no longer popular, and roast duck restaurants have switched to lean duck meat. After the duck is washed and peeled, it is filled with water and the cloaca is plugged with an iron needle. The duck is intact when it is roasted. Because of the cooling effect of the water in the stomach, the duck meat tastes tender and smooth.

grilled

Roast duck can be divided into two types-hanging roast duck and stewed roast duck.

Stewing furnace: it has an oven door and uses straw as fuel. During barbecue, fuel such as straw burns in the furnace, and the fire goes out after the inner wall of the furnace is heated to a certain temperature. Then, put the duck into the oven, close the oven door, and use the heat of the oven wall to cook the duck. During the whole process, the duck didn't see an open flame, didn't open the oven door in the middle, and didn't turn the duck's body. Put it in once and let it out once. Because the stewing furnace uses the residual temperature of the furnace wall to bake, the air humidity is high, the oil consumption is low, and the duck breast noise is high. Famous for braised roast duck, it is an old Beijing brand "Cheap Square". Hanging furnace: there is no oven door, and fruit wood (mostly jujube or pear wood) is used as fuel. This fuel is flame-resistant, smokeless and fragrant after burning. When the hanging furnace is ignited, the furnace is open. After the duck enters the furnace, it is necessary to change the position of the duck regularly with a pole, so that the duck is heated evenly and roasted thoroughly. The duck embryo with roast duck is heated evenly and forcefully, the subcutaneous fat has melted, and the roast duck skin is crisp and tender. Hanging roast duck is different from stewing roast duck slices. Hanging roast duck emphasizes that every piece of meat should have skin, while stewing roast duck is a separation of skin and meat.

condiments

Cut the roast duck into small pieces with a knife, which is called "duck slices". The ideal situation is to slice the duck in 2 minutes and 30 seconds, add shredded onion, shredded cucumber and sweet noodle sauce, and roll it on pancakes. After removing the duck meat, the remaining duck rack can be used to make soup.

Manufacturing sequence

Duck therapy

Slay ducks

Take a bowl and add 100g warm water and refined salt. Put the two upper wings of the duck together, hold the root of the duck's chest with the thumb and forefinger of the left hand, the duck's back is close to the back of the hand, and the little finger hooks the duck's right leg. Then, hold the duck's mouth with or hand and bend its neck upward. Give your head to your thumb and forefinger and hold the duck breast between the duck head and neck. At this time, the posture of duck breast is upward. Cut a small hole in the duck neck with a knife, such as the size of soybean grain, subject to cutting off the trachea. Immediately hold the duckbill with your hands or hands, pull your neck up and down, and drop the blood in the bowl until the duck stops shaking. Then you can go to the boiler to perm your hair. marcel

When the water temperature is 6 1, put the duck into the pot and take it out at 64. Depending on the size of the hot pot, the next one can be as many as several. After cooking, pull the duck's paw with your left hand to float the duck in the pot, and stir the duck's hair with a wooden stick with your right hand at any time to make it permeable. Grooming: After the duck feathers are scalded out of the pot, brush them while they are hot.

Comb the hair order: brush the chest first, then the neck, then the back, grab the crotch and pull the tail tip. According to different parts of the duck, it can be used with both hands.

Hair selection

First, use one end of the tweezers bit, cooperate with the thumb, twist it close to the duck feather, and poke it with pliers if necessary. Never break the duck skin, especially the duck breast, to avoid air leakage during embryo opening and oil leakage during baking, which will affect the appearance.

encourage

Wash the duck and put it on the wooden table, cut off the palm from the calf joint, cut off the esophagus and trachea at the throat, and then pull out the duck tongue from the mouth. The left hand holds the duck's head, the right hand pulls out the esophagus from the throat operation, and the left thumb pushes the crops along the esophagus to separate the esophagus from the surrounding connective tissue. After esophageal dissection, don't take it off and leave it in the neck cavity. Or insert the air nozzle of the air pump into the neck cavity from the knife edge, hold the neck and the air nozzle together with the left hand, open the air valve, and slowly fill the air between the subcutaneous fat and connective tissue of the duck. When the air is 80% full, close the air valve, take off the air nozzle, hold the root of the duck neck tightly with the index finger of the left hand to prevent the air from escaping, hold the duck neck and right arm with the thumb and middle finger, hold the duck's right leg with the right hand, and press your hands to the middle to lie flat outwards, so that the duck is full of air. After the ducks are pumped up, they can no longer hold their chests with their hands, but only with their wings, leg bones and head and neck. Because fingers touch the place where air is pumped, there will be sunken fingerprints, which will affect the quality of roast duck.

incision

The left hand continues to hold the duck neck and the right arm, the index finger is clamped at the root to block the air, and the index finger of the right hand is inserted into the anus and slightly bent downward, so as to break the rectum and hook it out of the body, which is convenient for taking out the intestinal tube when eviscerating. The thumb of the right hand pushes the duck's right armpit backwards twice to expel the subcutaneous gas, and then draws a crescent-shaped knife edge about 5 cm long with a knife and bends backwards. Put the thumb of the right hand into the knife edge, push down the sawtooth bone attached to the duck's spine, put the index finger into the duck's chest and pull out the heart. Then put your back on your head and pull out the trachea and esophagus. After the esophagus is taken out, the left hand is tightened, and the index finger of the right hand is put in to peel off the connective tissue around the joint and liver, and the duck gizzard is hooked and pulled out. At the same time, the left hand loosened the duck neck and only pulled the esophagus, and Xuan pulled the duck gizzard out of the body with his right hand. Then take out the liver and intestines with your right index finger. Finally, reach into the index finger and peel off the lung and chest wall along the spine. After all the internal organs are taken out, one end is cut into a triangle, and the other end is cut into a fork with a 1 joint high beam rod to make a "duck support". Then, the right one holds one end of the triangle and extends into the duck cavity from the side of the knife. Glue one end of the fork to the blade ridge first, and then one end of the triangle. Move forward to make it stand upright and support it on the bifurcated bone of the chest, so that the duck breast can be raised and the body shape will not flatten when roasting. Then cut two wings from the first joint of the duck's chest root.

Washing room

Hold the duck's right arm in the left hand, and the duck's left leg in the right hand, with the breast facing up, and put it flat in the clear water pool, and fill it with clear water from the knife edge. At this time, the left thumb extends into the side of the body and presses on the spine. Hold the duck neck with the forefinger and middle finger, and hold the duck with the palm of your hand so that its tail is down. The index finger of the right hand reaches into the anus and hooks out the hindgut, that is, when eviscerating, a small piece of curved intestine left at the end of the anus releases water from the anus. Then fill the duck with clear water, put the thumb of the right hand into the knife edge, hold the duck's back with both hands, head down, and let the water flow from the duck's neck. This washing is repeated until it is clean.

Coupler (two railway cars)/articulation

Hanging ducks is convenient for scalding, beating sugar, drying and roasting. Hold the duck's head with your left thumb behind your back, lift the duck, stretch the skin of the duck's neck with your right thumb and forefinger, then reach into the edge of your body with your right forefinger and pick "Duck Support", and hold the duck's right arm with your other hands to make it vertical. At this time, relax the duck head with your left hand, move down with the trend, hold the 1/2 part of the duck neck with your palm, and pick it up with your thumb to bend the duck neck. Hold the duck hook in your right hand, immediately erect the hook, pass through the back of the neck about 3.3 cm, and then pass through the muscles inside the neck bone, so that you can wear the duck hook family around your neck.

Hot skin

That is, scalding duck skin with 100 boiling water makes the pores shrink, the epidermis protein solidifies, the subcutaneous gas expands to the maximum extent, and the epidermis is compact, shiny and smooth, which is convenient for baking. Scalding method: Hold the shackle in the left hand to make the duck breast outward, and scoop a spoonful of boiling water in the right hand. First, wash and iron the side edge of the body, let the water flow from shoulder to shoulder, seal the edge to prevent the air from escaping, and then evenly iron the whole body.

Beat sugar

It is to sprinkle sugar water on the duck to make the roast duck have jujube red and increase the crispness of the roast duck. Sugar water is diluted with 50g maltose and 450g water. Wrap the whole roast duck in sugar water and beat it twice. Then, drain the blood from the borehole and put it in a ventilated place to dry. If the duck was not roasted at that time, it can be stored in cold storage, and the sugar is beaten again before roasting in the furnace to increase the beauty of the skin color and make up for the uneven sugar beating for the first time. For example, when the sugar is beaten for the second time in summer, 5 grams of maltose should be added to the sugar water.

Air-drying: Air-drying the water inside and outside the duck skin, so that the skin is closely connected with the subcutaneous connective tissue, and the cortex is thickened. The roasted duck skin will be crisp and keep its original shape, and the chest will not collapse when roasting. The skin must be dried in a cool and ventilated place, not exposed to the sun to prevent the skin from getting oily and affecting the quality.

Baking process

water

Before the roast duck is put into the oven, the 8 cm long sorghum stalk 1 connector is inserted into the anus, which is called "blocking". Some joints are stuck in the anus and just stuck in the muscles to prevent boiling water from flowing out. Then pour 80% full boiling water from the side knife edge. When roasting, the duck is cooked inside and roasted outside, which can not only be cooked quickly, but also supplement the excessive water consumed in the duck meat, making the duck meat crispy outside and tender inside.

Baking part

After the duck enters the furnace, listen to the right back side of the roast duck, that is, the knife edge, so that the hot air can not enter the chamber through the knife edge, and the water will boil. 6-7 minutes, when the duck skin is orange, turn to the left rear side and bake for 3-4 minutes, when it is orange, bake for 3-4 minutes on the left side and pull the left crotch for 30 seconds; Bake the right side for 3 to 4 minutes, and lift the right hip for 30 seconds; Roast the duck for 4 to 5 minutes. Then bake in the above order until the color is completely mature.

Nanjing roast duck PK Beijing roast duck, one received rave reviews and the other fell off the altar. The truth makes people cry.

When it comes to roast duck, the first thing that comes to mind is Beijing roast duck. It can be said that Peking Duck is so famous that even foreign friends who come to China will want to try it. Many foreigners' impressions of China cuisine are limited to Peking Duck and kung pao chicken. It is conceivable that this kind of Beijing roast duck was popular at that time. In contrast, this Nanjing roast duck may be less famous. People don't know much about Nanjing roast duck, and they don't even know what it is. Nanjing roast duck PK Beijing roast duck, one received rave reviews and the other fell off the altar. The truth makes people cry.

People in Nanjing may have deep feelings for this kind of roast duck, and almost everyone in Nanjing likes it very much. Generally, Nanjing roast duck is packed in white boxes, and the duck meat inside is arranged neatly according to pieces, with a little marinade next to it. When it's time to eat, the gravy will be poured on the barbecue. Roast duck looks attractive and tastes fat but not greasy, so it is also a favorite of many people.

Although this Nanjing roast duck may be rough and not as refined as Beijing roast duck, it can still win by taste. When it comes to Beijing roast duck, the first thing that comes to mind is Quanjude roast duck. Basically, Quanjude roast duck tastes good, but everyone is reluctant to buy it. It's because this Beijing roast duck has a hollow reputation and no actual good taste, and the service is somewhat disappointing. Quanjude roast duck always charges some inexplicable fees. A roast duck may cost one or two hundred yuan. Coupled with these service charges, it is really uneconomical for several people to eat.

Therefore, Nanjing Roast Duck PK Beijing Roast Duck, although both are traditional local cuisines in China, tastes good, but one has received rave reviews, while the other has fallen off the altar. Although Nanjing roast duck is not famous, it has a long history. In ancient times, Zhu Yuanzhang liked roast duck very much. In order to please the emperor, the chef made great efforts in making roast duck, so he invented the "stewing furnace method" and "fork roasting method" This roast duck tastes good, too. This is the Nanjing roast duck now.

As we all know, Beijing Roast Duck lets the chef slice the duck meat in front of customers, while Nanjing Roast Duck is served after slicing, so every piece of meat can have duck skin, which is delicious and tender, and it is not lost to Beijing Roast Duck at all. The most important thing is that the price of this roast duck is reasonable and there will be no arbitrary charges. You don't have to buy a whole one to eat. The reason why Nanjing roast duck is not famous may be that it was not selected for the state banquet.

Beijing's roast duck is the most famous, because it originated in Beijing, its skin is crisp, and it is fragrant but not greasy with roast duck sauce and cucumber.

Beijing Roast Duck, Kaifeng Roast Duck ... Qingping Li Le Roast Duck in Northern Song Dynasty.

Beijing [laughs]

Today, I will tell you where the roast duck is the best. It is the qualified charcoal roast duck of the old hotel "Damaofeng Hotel" in Panzhihua City. Why can you surpass Beijing roast duck? The reasons are as follows: First, the duck it chooses comes from the local area, and its skin is thinner than that of Beijing roast duck. Suitable for eating fat and thin, not greasy, crispy and attractive; Second, before the promulgation of the "Eight Regulations", this restaurant was designated by the government and major commissions to receive hundreds of Beijing guests. Whenever guests see the "Beijing Roast Duck" on the table, their faces will show very surprised eyes, which means that we are from Beijing and Beijing Roast Duck is the first in China. How can the roast duck in your small city be delicious? At this time, the host who entertains guests will always say: Since everything is served, please ask the leaders to taste it and see the difference between our roast duck and Beijing roast duck. Oh, it doesn't matter if you taste it. After a few minutes, the plate ran out and immediately shouted: boss, another one. Manager Luo of the restaurant told me that these Beijing guests said that the taste and taste of Beijing roast duck were far superior to that of Beijing roast duck, and they even praised it directly: the taste of Beijing roast duck was several blocks worse. After listening to these comments, you said that Damao roast duck was not good, and all Beijing guests commented like this. You said it was necessary to argue about where the roast duck was the best.

Beijing roast duck is the best.

Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"

Quanjude

In the hands of chef Quanjude, the whole duck became a treasure. While making roast duck, chefs of past dynasties have carefully created various delicious hot and cold dishes by using raw materials such as duck ribs, duck feet, duck hearts, duck livers and duck gizzards. After years of accumulation, the "Quanjude whole duck mat" has been formed, represented by pickled duck feet, roasted duck hearts, stewed duck four treasures, hibiscus duck tongue and duck wrapped in shark's fin. Interestingly, once Vice Chairman Wang Guangying said at a dinner party in Quanjude, "All kinds of duck ingredients are available for duck mats, except one dish." Nobody knows what that is. He smiled and said, "It's duck eggs!" Everyone suddenly realized. After careful study, a new dish-"Crystal Duck Treasure" was added to the menu of Quanjude, which filled the blank of "whole duck mat".

In order to ensure the unity of the quality and flavor of Quanjude dishes, realize the substantive chain and explore the realization form of standardization and scale of Chinese food, the group has set up a special technical research team, consisting of experienced technicians and technicians with modern scientific and technological knowledge, to quantitatively calibrate the traditional Quanjude dishes. Through repeated experiments and precise tests, the main ingredients, auxiliary materials and seasonings of dishes were quantified to milligrams, and the accurate feeding standards were formulated. Completed the standards of 49 traditional specialties such as roast duck, cold dishes, hot dishes and pasta, which provided a guarantee for realizing the quality unification of traditional specialties in Quanjude. Quantifying Chinese food with various dishes is of pioneering significance in the history of Chinese food development.

Hello, I'm He, a food blogger, and I'm glad to answer your questions.

Of course, Beijing Quanjude Roast Duck is the most famous roast duck, but there are still many delicious roast ducks all over the country, and the practices in different regions are slightly different.

Take Beijing roast duck as an example:

Beijing roast duck is a famous food in Beijing, which is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy.

There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. It is characterized by adopting the hanging oven roasting method, which is transplanted from the imperial dining hall of the Qing court to roast suckling pigs. The roast duck is golden and shiny on the surface, crisp outside and tender inside, and it tastes particularly delicious. The way to eat roast duck is to cut it into thin slices with a sharp knife, wrap it in sweet noodle sauce with baked lotus leaf cake, and then roll it with chives, garlic paste and roast duck slices. It is very delicious.

I'm glad to answer your question. I wish you a happy life.