Beijing Roast Duck

Beijing Roast Duck is a famous dish in Beijing with a world-famous reputation. It originated from the Southern and Northern Dynasties of China. It has been recorded in the "Jie Zhen Lu", which was a court food at the time. The material used is high-quality meat duck, Beijing duck, fruit charcoal fire grilled, ruddy color, fleshy fat but not greasy, crisp outside and tender. Beijing Roast Duck is divided into two major schools, and Beijing's most famous roast duck restaurant is also the representative of the two factions. It is known as "the world's delicious" with its bright color, delicate meat, mellow taste and fat but not greasy.

Beijing Roast Duck is a famous food in the world. The gourmets of the past have eaten Beijing Roast Duck. They have eaten a lot of attention. It seems that if they do not eat, they can not reflect the authentic flavor. Season: Eating roast ducks must be in the right season, and bad seasons can affect the taste. The taster advocates eating roast duck in winter, spring and autumn. The reason is that the Beijing ducks in the winter and spring seasons are tender and tender; the autumn is high and the air temperature and humidity are particularly suitable for making roast ducks, and the ducks at this time are relatively fat. In summer, the climate is hot and the air humidity is high. At this time, the Beijing duck meat is less thin and the quality is poor. The duck skin after baking is prone to blemishes (ie, not crisp), so the taste is relatively poor. Pay attention to the film method: Because the film is good, not only the dishes are better, but also the taste is more beautiful. After the roast duck is baked, it is necessary to serve the sliced ​​meat in a timely manner before the duck plague collapses. At this time, the duck meat is delicious in the mouth. The method of the duck is also very particular. One is to eat the duck skin under the hot slice, crispy and delicious; then eat the duck. The second is that the piece has a belt of meat, thin and not broken. A 2 kg duck can produce more than 100 pieces of duck meat, and the size is even, such as the clove leaf taste is crisp and fresh, unique flavor. Condiment: There are three types of condiments to eat roast duck, each with different flavors, to suit the taste of different guests. One is sweet noodles with onion, and then with cucumber strips or green radish strips, etc., to clear the mouth to dissolve; one is garlic and soy sauce, can also be equipped with cucumber strips or green radish strips, etc., garlic taste and a touch of spicy It can also be greasy, it is a very popular ingredient in the early years; there is also a sweet food method based on white sugar, which is more popular among customers who do not like onion and garlic, especially popular among young women. The first type of condiment is now the most commonly used. The sweet noodles used are made with Beijing “Liu Biju”, otherwise the taste can not be counted as authentic. Pay attention to food: There are two kinds of commonly used foods for roast duck, one is lotus leaf cake; the other is hollow sesame biscuit. One piece of lotus leaf cake can be peeled off, each piece is smeared with sweet noodles and then placed with green onion, cucumber strips, (or green radish strips), roast duck slices, or smeared with garlic, soy sauce, cucumber strips (or green radish, strips), and then Clip the roast duck slices and roll them up to eat. In the early years, Quanjude Roast Duck Restaurant also has a millet porridge made with pearl barley and red cardamom. This millet porridge is beautiful in color, smooth and refreshing. After eating the roast duck, drink a small bowl of this special millet porridge, which will definitely bring you a sense of comfort.