As early as 400 years ago in the Southern and Northern Dynasties, the word "roast duck" appeared in the records of edible treasures. After the Ming Dynasty made Nanjing its capital, the Imperial Chef of the Ming Palace used Nanjing's plump and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the ducks tasted crisp and fragrant, fat but not greasy, and were praised by people, that is, they were named "Jinling Roast Duck" by the court.

/kloc-At the beginning of the 5th century, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing, which further developed into "Beijing Roast Duck". With the change of dynasties, roast duck has also become a delicacy in the Ming and Qing dynasties. In the Ming dynasty, roast duck was still a necessary dish for the Lantern Festival in the palace. It is said that Emperor Qianlong and Empress Dowager Cixi in Qing Dynasty loved roast duck very much. From then on, it was officially named "Beijing Roast Duck".

Chinese name: crispy Beijing roast duck

Ingredients: duck, honey, cooking wine, apples, steamed bread.

Category: Beijing cuisine

Taste: salty and fragrant

Origin: Southern and Northern Dynasties

Main method: baking

Production time: over 1 hour

Extended data:

Beijing roast duck has become a world-famous American food. Gourmets in past dynasties ate Beijing roast duck, and they were very particular about it. It seems that if they don't eat like this, they won't show the authentic flavor. These pressures can be summarized into two main ways:

Pay attention to the season:

Roast duck must be eaten in the right season, and bad season will affect the taste. The sommelier advocates that in winter

Roast duck tastes best in winter, spring and autumn. The reason is that Beijing ducks in winter and spring are fresh and tender; Autumn is crisp, the temperature and humidity are especially suitable for roast duck, and the ducks at this time are also relatively fat. The summer climate is hot and the air humidity is high. At this time, Beijing duck meat is thin and thin, and its quality is poor. The skin of roast duck roots easily (that is, it is not brittle), so it tastes bad.

Pay attention to the method of making movies:

Because slicing is good, not only the shape of the dish is better, but also the taste is more beautiful. After the roast duck is roasted, cut off the skin and put it on a plate before the duck breast collapses.

Duck meat at this time is crisp and delicious in your mouth. The practice of duck slices is also particular.

Slice the duck skin while it is hot, which is crispy and delicious; Then eat a piece of duck.

Second, there is a piece with meat, which is thin but not broken. A duck weighing 2 kg can cut more than 100 slices of duck meat, with uniform size, such as the taste of clove leaves, crisp, fragrant and smooth, and unique flavor.

Baidu encyclopedia-crispy Beijing roast duck

Baidu encyclopedia-Beijing roast duck