Menlu roast duck

What's the difference between braised duck and roast duck?

The difference between braised roast duck and hanging roast duck is that the preparation method is different, the taste is different and the smell is different.

First, the production methods are different.

1, stewed roast duck: stewed roast duck is made by roasting ducks with open fire. The duck to be roasted needs special treatment, so don't gut it. Just make a small hole in the duck and take out the internal organs. Then pour boiling water into the duck's stomach, then tie up the small hole and hang it on the fire for roasting.

2. Hanging roast duck: The method of hanging roast duck is to hang the roast duck in a closed furnace without an open flame, and then slowly cook the duck by using the residual temperature of the furnace wall.

Second, it tastes different.

1, Stewed Roast Duck: Stewed Roast Duck will melt all the fat under the skin after being roasted with open flame, so that the roast duck can be eaten and the skin is more crisp.

2. Hanging roast duck: Hanging roast duck has not been roasted with open flame, so the skin of roast duck is closely connected and there is more oil left. Duck skin tastes a little soft, and duck meat feels fluffy in the mouth.

Third, the smell is different.

1, Stewed Roast Duck: Stewed Roast Duck uses jujube, pear and other fruit trees as fuel, and the roast duck has the fragrance of fruit trees.

2. Hanging roast duck: Hanging roast duck has the smell of charcoal fire and the taste of roast duck itself.

Which is better, braised roast duck or hanging roast duck?

The difference between hanging roast duck and stewing roast duck;

The first is that the oven is different from the fuel. The stewing furnace has an oven door, using straw as fuel, and it is not easy to have an oven door when hanging the furnace. Fruit trees such as jujube and pear are used as fuel, and straw is not used. Because the fruit tree is hard, fire-resistant, full of fire, and has a special fruit tree fragrance. It is convenient to observe at any time when roasting, and change the parts of the duck.

Secondly, the baking method is different. The characteristic of oven stewing is that "ducks can't see an open flame", that is, fuel such as straw is put into the oven, lit, and then the inner wall of the oven is heated to a certain temperature, and then the fire is extinguished. Then, put the duck into the oven, close the oven door, and use the heat of the oven wall to cook the duck. No oven door is opened in the middle, and the duck body is not rotated. It is put in once and released once. Hanging furnace combustion uses fruit trees as fuel. Causal wood is smokeless when burning, with strong primer and long burning time. After the duck enters the furnace, the position of the duck should be changed regularly with a pole, so that the duck is heated evenly and roasted all over.

Finally, the roast duck tastes different. Because the braised roast duck is baked with the oven door closed, it is baked by the heat of the inner wall of the oven, with mild firepower, high air humidity and low fuel consumption, and the duck breast is as loud as freshly steamed steamed bread; However, there is no oven door for hanging roast duck, so the fruit and wood burn fully, the duck is heated evenly and has strong firepower, the subcutaneous fat melts, and the roast duck skin is crisp and tender.

I prefer hanging roast duck. Ha ha.

Classification of stewed roast duck

Cheap Square is the originator of braised roast duck with a history of 600 years.

According to the different production methods, Beijing roast duck can be divided into two schools: "braised roast duck" and "hanging roast duck". Today's representatives are Cheap Square (stewed roast duck) and Quanjude (hanging roast duck). The difference between hanging roast duck and stewed roast duck is as follows: 1. The characteristics of hanging roast duck: First, the oven is different from the fuel. Hanging the oven is not safe for the oven door, and fruit trees such as dates and pears are used as open flame fuel. Causal wood is smokeless when burning, with strong primer and long burning time.

Secondly, the roasting method is different, because there is no oven door, you can check and turn the roast duck at any time when roasting. After the duck enters the oven, it is necessary to change the position of the duck regularly with a lever, such as the technical operation of "lifting the crotch" to make the duck evenly heated. Due to the strong firepower of hanging oven baking, the subcutaneous fat of ducks melts, and the baked duck skin is crisp and tender.

2. Features of stewing roast duck: Before stewing roast duck, fuel such as straw is first put into the furnace to be ignited, so that the temperature of the furnace is raised to a certain extent and then extinguished, and then the duck blank is placed on the iron cover of the furnace, depending on the charcoal fire in the furnace and the heated furnace wall. Because this method is characterized by "no open fire" for ducks, in the roasting process, the temperature in the furnace is first high and then low, the temperature naturally drops, the fire temperature is not strong, and the air humidity is high, so the ducks are evenly heated, the oil and water consumption is low, and the skin and meat are not separated.

The finished roast duck is purplish red with no impurities on its surface. The skin is bright and the meat is crisp, the meat is white, tender and delicious.

The reference standard for success or failure is "duck breasts are as elegant as steamed bread". These two kinds of roast duck techniques have applied for the protection of intangible cultural heritage in Beijing respectively. .

Introduction of braised duck

Roast duck is a traditional dish of Han nationality. It is baked by the heat of the furnace wall. The temperature in the furnace is first high and then low. Roast duck has crispy skin, plump inner layer, fat but not greasy, and has a unique flavor. The roast duck skin is crisp, the color is purplish red, and the meat is tender and delicious. Because "ducks don't see open flames" in the roasting process, there is no impurity on the surface of roast duck. Therefore, braised roast duck is called "environmental protection" and "green" roast duck.

Who can talk about the specific technology of stewing roast duck and hanging roast duck?

The following is an introduction of roast duck in Beijing cuisine by a travel network. The original text mostly involves brands, so I just intercepted it. In response to your question, I will give you an excerpt of the comparison between the two kinds of roast duck. I hope it helps you. If you need more information, please search by yourself according to the first sentence of the paragraph I gave. Links are not allowed here, and I don't want to give you those that have nothing to do with the problem. Sorry!

Introduction to braised roast duck: The ancients said: "The delicious food in Beijing is nothing more than duck, and the roast duck is particularly good." Among thousands of dishes in China, Peking Duck is well known to China people and foreigners. Roast duck technology has a long history in China. As early as the Southern and Northern Dynasties (420-589), there was a record of "roast duck" in Shibaolu. Historically, Beijing roast duck was divided into stewed roast duck and hanging roast duck in the production method. Stewed roast duck was founded in the 14th year of Yongle in Ming Dynasty (A.D. 14 16) and has a history of nearly 600 years. Hanging roast duck evolved from the improvement of cooking technology of braised roast duck after hundreds of years. The preparation method and taste characteristics of braised roast duck and hanging roast duck are different. So there are two schools in the history of roast duck. Lu Guangzhao, a contemporary celebrity, once wrote the famous motto "Stewing roast duck is different from hanging roast duck" in a cheap shop, which deeply hides the characteristics of crispy skin and tender meat, crisp, fragrant, fat and not greasy in food culture.

The method of making braised roast duck was first introduced to Beijing from the south, which is characterized by "the duck can't find its name." The so-called "stewing furnace" is actually a kind of ground furnace. The furnace body is made of bricks and is about one meter square in size. Before stewing duck, it is necessary to put straw and other fuels into the furnace, burn the furnace to a proper temperature after ignition, then put the duck blank on the iron cover of the furnace and close the oven door, so that "stewing duck" is made by stewing the charcoal fire in the furnace and the heated furnace wall. Because dark fire is used, the technical requirements are high. The person in charge of the stove must know the temperature in the stove. If the temperature is too high, the duck will be burnt, but it will not be cooked. The roasted roast duck is purplish red, with bright and crisp skin, tender meat and delicious taste. Because the roast duck is "unknown", it is clean and hygienic in the roasting process and has little pollution to the environment. It can be seen that our ancestors had environmental awareness hundreds of years ago.

The cooking method of hanging roast duck is different from that of stewed roast duck. The cooking method is that the chef holds a long pole and keeps turning over the duck blanks on the roast duck rack. Fruit trees and firewood are burning in the oven, and the heat of charcoal fire hits the top and wall of the oven, and then reflects on the duck to cook it. The roast duck is also purplish red, and its skin is crisp but not greasy. Because hanging roast duck technology is easier to master than stewing roast duck technology, now the roast duck operated by general restaurants is hanging roast duck.

Characteristics of roast duck dishes

The so-called braised roast duck is to cook the duck by using the heat of the furnace wall. The temperature in the furnace is high first and then low, and the roast duck skin is crisp, the inner layer is full, fat but not greasy, and it has a unique flavor.

Stewing furnace-The stewing furnace for roast duck is built directly with bricks on the ground. When laying bricks, the code of bricks is very particular, which is "upper three floors, lower four floors and middle seven floors". There is an oven door under a brick wall, and 5-7 ducks can be roasted in the oven. Braised roast duck-Braised roast duck is not an open flame. Put the straw into the oven, light it, heat the inner wall of the oven to a certain extent, and turn off the fire. Then put the duck blank on the iron cover of the oven, close the oven door, and stew it all by the charcoal fire in the oven and the heated oven wall. You can't open the oven door or move the ducks in the middle. You have to put it in and take it out at a time, so be sure. Therefore, the oven is the key. If the oven is overheated, the ducks will be burnt. If the temperature is not hot enough, ducks will be born, so when the furnace is burned, the inner wall of the furnace is gray and white, and the raw ducks will be put into the furnace soon. Open the oven door after half an hour, and the duck breast will feel "mysterious" and can be discharged.

Stewed roast duck with fire is grilled by using the heat of furnace wall and charcoal fire. In the roasting process, the furnace temperature is high first and then low, and the temperature naturally drops, so the fire temperature is not strong, so the duck is heated evenly, the oil and water consumption is less, and the skin and meat are not separated.

Features-the roast duck skin is crisp, the color is purplish red, the meat is tender and delicious. Because "ducks don't see open flames" in the roasting process, there is no impurity on the surface of roast duck. Therefore, braised roast duck is called "environmental protection" and "green" roast duck.