This point was recorded in the Tang Dynasty's "Chao Zheng". At that time, it was inhuman to roast live ducks.
By the Song Dynasty, roast duck had become a very popular food. For example, "Dream in Tokyo" and "Old Stories of Wulin" all recorded "roast duck" and "roast goose roast duck", and the Song Health Department also mentioned a method of roast duck: "Roast duck, whoever uses fat, cooks it in juice and cooks it in oil."
By the way, the word "Kao" is said to have been invented by Qi Baishi in 1946, but it was not found in Shuowen Jiezi and Kangxi Dictionary. Before that, it was called "roast duck" or "roast duck".
As for the source of roast duck, it is generally said that after Zhu Yuanzhang made Nanjing his capital, the chef in the palace founded the practice of roasting roast duck with charcoal, and when he moved to Beijing, this practice was also brought to Beijing and spread among the people. At that time, it was also called "Jinling sliced duck".
This statement is generally consistent with the history of the earliest cheap square roast duck restaurant in Beijing: several bosses in Rongcheng, Shandong Province founded the old cheap square in the Hutong of Mishi, Beijing in the 14th year of Yongle in Ming Dynasty (14 16), and the roast duck chef of the old cheap square started a new stove in the fresh fish mouth outside the front door in the 5th year of Xianfeng in Qing Dynasty (1855).
Extended data:
Production of Beijing roast duck;
In 1930s, Cheap Shop also advertised in Jinghua Daily and Yi Shi Daily: This is the first time that Jinling has been razed for more than 300 years to cook ducks and roast chicken in a stewing oven and refine various recipes. It has been praised by scholars at home and abroad for many times, and it is recognized that the chicken and duck cooked by this side is the first delicious food in China, which conforms to the purpose of hygiene and beauty. It is recorded in European and American magazines.
It is clearly stated in the advertisement that the practice of cheap shops is "stewing", that is, the stove has a door, and the burning of straw heats the stove to a certain temperature and then puts out the fire. Then put the duck into the oven and close the oven door, and stew it with residual temperature. The duck meat has less oil and water loss and delicate and delicious meat quality.
Another famous roast duck restaurant in Beijing is Quanjude. Founder Yang was born in the business of raw chickens and ducks. After accumulating capital, he opened this roast duck restaurant and invited Master Sun from the Imperial Restaurant of the Qing Palace to bring out the hanging technology of roast duck in the palace. There is no door in the stove, so use fruit wood (mostly jujube or pear wood) to open the roast duck. In the meantime, change the position of the duck regularly with poles to make it heated evenly, so that the roasted duck skin is crisp and tender.
In the past, before roast duck, men would ask their guests to check the freshness of the duck, put a silver label on the duck and check its fatness. Now it's like going to the store to eat seafood, depending on whether it's fresh or not. Now you don't have to go to the roast duck restaurant to eat ducks anymore.
The reason why Beijing roast duck is a household name, besides the practice, it is more important to choose the local stuffed duck in Beijing. White and fat, naturally delicious when baked, with high fat content, which is not enough to satisfy people who are pursuing a healthy diet now. The duck on the table is thin.
The so-called duck stuffing means that duck farmers mix naked oats flour with other feeds and knead them into short strips, and regularly fill these strips of feed into ducks' stomachs every day. These ducks basically lose their ability to eat, exercise less and gain weight. After the duck is roasted, the chef will skillfully and quickly put the duck slices on the plate in front of the guests, and the duck rack can be used to make soup.
Beijing duck stuffing is the main raw material for making roast duck. According to the examination, the ancestral home of Beijing Duck was in the south, and it was transported to Beijing by water in the early Ming Dynasty, and it was bred in the Chaobai River area of JD.COM, so it was called "White River Duck", "White Hemp Duck" and "White Swallow Duck". Later, it moved to Yuquan Mountain in the west of Beijing for stocking and gradually cultivated into today's fine varieties. Beijing stuffed ducks are bred by artificial breeding.
The growth period of stuffed ducks in Beijing is short, and it only takes 60-65 days to grow to 5-7 kg. The ducklings ate freely 45 days ago, and were artificially fed at last 15 ~ 20 days, every 6 hours 1 time, 4 times a day and night. Qualified ducks must go through a series of processes such as slaughter, unhairing, eviscerating, washing, watering, bulging and painting before they can be baked in the furnace.