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.

Extended data

In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that the Ming emperor Zhu Yuanzhang "ate a roast duck during the solar eclipse". In order to please the long live grandfather, the royal chefs in the court tried their best to develop new ways to eat duck gizzards, so they also developed barbecued roast duck and braised roast duck. "Quanjude" is the representative of roast duck, and "Cheap Square" is the most famous roast duck in brown sauce. Jinling roast duck is made of fat grass duck with a net weight of about 2.5 kg.

It is said that after Ming Chengzu (Judy) usurped the throne and moved to the capital, he also took away many roast duck masters in Nanjing. During the Jiajing period, roast duck spread from the palace to the people, and the old "Cheap Square" roast duck restaurant was opened in Mishi Hutong, Caishikou, which was also the first roast duck restaurant in Beijing. At that time, the name was "Jinling Piece Duck", and the market of the old "Cheap Square" was specially marked with a small print: Jinling Roast Duck.

1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened, and the roast duck technology developed into the era of "hanging furnace". It is roasted with the naked fire of fruit trees, and has a special fragrance, which not only makes Wan Li roast duck fragrant, but also makes Beijing roast duck replace Nanjing roast duck, while Jinling sliced duck can only be seen on the menus of several big cities in the south, such as Hongkong, Macau, Shenzhen and Guangzhou.

How 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. ?

Baidu encyclopedia-Beijing roast duck