(a) Differences in historical traceability

In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that when Cheng Zu moved to Beijing in the Ming Dynasty, he took away many masters of Nanjing Roast Duck.

During Jiajing period, roast duck spread from folk to folk, and Quanjude Roast Duck Restaurant, the most famous restaurant in Beijing, opened for business. With the development of roast duck technology, it not only makes roast duck fragrant in Wan Li, 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.

(2) differences in production processes

Beijing Roast Duck: Slaughter duck, scalding, selecting hair, pumping water, eviscerating, washing, hooking head, scalding skin, beating sugar, drying skin, watering and roasting.

Nanjing salted duck: duck selection-fasting-slaughter-salting and rubbing salt-re-salting-preparing new brine-copying old brine.

(3) Differences in dietary methods

Beijing roast duck is exquisite in eating, while Nanjing dried salted duck has no special requirements.

How to eat Beijing roast duck: It is said that it is opened by ladies and gentlemen in Dazhaimen. They don't eat onions and garlic, and like to dip crispy duck skin in fine sugar.

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, cover some roast duck, put some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake.

There are not many ways to eat salted duck in Nanjing. Raw salted duck can be eaten after being soaked in hot water that is close to boiling but not boiling. This is the most basic and common cooking method. Water must be close to boiling, but not boiling. Only in this way can duck be tender and delicious. As soon as the water is boiled, the meat is old and can't be bitten.