Beijing Roast Duck(bei jing kao ya )

Beijing roast duck:

Ingredients for Beijing roast duck:

One Peking duck, sugar water, green onion, sweet sauce, duck cake.

Beijing roast duck processing steps:

1. Remove the duck's hands and tongue, and fill the skin with air.

2. Take out the viscera and support it between the spine and the chest with sorghum pole;

3. Pour water from the edge of the knife, let it out from the anus, and wash it repeatedly until it is clean;

4. Put the hook on the neck to hang the duck;

5. Scald the skin with boiling water to make the skin smooth and tight;

6. Drench the duck with sugar water;

7. Blow the ducks dry;

8. Plug the duck's anus. Fill 80% of the water with boiling water, put the duck into the hanging oven and bake until the color is ripe;

9. Slice the duck into pieces and mix them with scallion and sweet flour sauce.

Beijing Roast Duck

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Roast duck is a famous Beijing dish with world reputation. It originated in the northern and Southern Dynasties of China. It has been recorded in shizhenlu that roast duck was a palace food at that time. It is made of high-quality meat duck Beijing duck. It is baked with fruit wood and charcoal fire. It is ruddy in color, fat but not greasy in meat quality, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "world delicious" for its red color, tender meat, mellow taste, fat but not greasy.

Historical reasons

According to legend, the beauty of roast duck is derived from the precious variety of Beijing duck, which is the world's best meat duck. It is said that the breeding of this special pure Peking Duck started about a thousand years ago. It was due to the hunting of emperors of Liao, Jin and Yuan dynasties that the pure white wild duck was occasionally obtained. Later, it was raised for hunting. It has been continued for a long time, and then the excellent pure Peking duck was obtained and cultivated into today's rare meat duck. It is a kind of white duck fattened by filling feeding method, so it is called "filling duck". Moreover, Peking duck was introduced to Europe and America more than a hundred years ago, and it made a great success after breeding. Therefore, Beijing duck, as a high-quality breed, has been the source of world famous duck breeds for a long time.

In the early Ming Dynasty, the common people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the Taizu, had "a roast duck for solar eclipse". The imperial chefs in the palace tried to develop new ways of eating duck food to please the long live master, so they developed two kinds of roast duck, barbecued duck and stewed duck. Barbecued duck is represented by "Quanjude", while stewed duck is most famous by "cheap square". Jinling roast duck is made of fat grass duck with a net weight of about 2.5kg.

It is said that after Ming Chengzu (Zhu Di) usurped the throne and moved his capital to Beijing, he also took away a lot of roast duck experts from Nanjing. In the Jiajing period, roast duck spread from the palace to the people. The old "cheap square" roast duck shop was opened in the Mishi Hutong of Caishikou, which was also the first roast duck shop in Beijing. At that time, the name was Jinling pianpi duck, which was specially marked with a small line on the market front of the old "cheap square": Jinling roast duck.

In 1864, Quanjude, the most famous roast duck restaurant in Beijing, was also opened, and the roast duck technology developed to the "hanging stove" era. It is roasted with fruit wood and has a special fragrance. It not only makes the roast duck fragrant, but also makes "Beijing roast duck" replace "Nanjing roast duck", while "Jinling sliced duck" can only be seen on the menu of several southern cities such as Hong Kong, Macao, Shenzhen, Guangzhou, etc.

genre classification

After the founding of new China, the reputation of Beijing roast duck is growing day by day, and it is more famous in the world. It is said that Premier Zhou appreciated and paid close attention to this famous dish, entertained foreign guests and tasted roast duck. In order to meet the needs of social development, the roast operation of duck shop has become more modern and the flavor is more precious. Quanjude is the most brilliant one in the roast duck family, which established the status of Beijing image ambassador of the roast duck family. Yang Quanren, the founder of Quanjude, was a small businessman in the business of raw chicken and duck. After accumulating capital, he founded Quanjude roast duck shop and hired a roast duck master who worked as an official in the imperial dining room of the Qing Dynasty. He refined the roast duck with the palace's "hanging oven roast duck" technology, which made the "hanging oven roast duck" spread among the people. Quanjude adopts the method of hanging oven to roast, and does not open the duck. Just make a small hole in the duck, take out the viscera, and then pour boiling water into the duck's stomach, then tie the hole and hang it on the fire to roast. This method not only prevents the duck from losing water due to roasting, but also allows the duck skin to expand and not be roasted soft. The roasted duck skin is very thin and crisp, becoming the most delicious part of roast duck. The hanging furnace has a furnace hole but no furnace door. It uses fruit wood such as jujube wood and pear wood as fuel and uses open fire. When the fruit wood is fired, it is smokeless, the primer is strong, and the burning time is long. The roasted duck is full in appearance, jujube red in color, crisp in skin, scorched outside and tender inside, with a delicate aroma of fruit wood. When you taste it delicately, it tastes more wonderful. Strictly speaking, only this roast method is called Beijing roast duck. Compared with the roast duck in the hanging oven, the roast duck in the stewing oven represented by the cheap square seems to be less impressive. Fortunately, the time-honored cheap square with a history of nearly 600 years has applied for the "national intangible cultural heritage protection" with the skill of roast duck in the stewing oven. Compared with Quanjude's reputation, Yijianfang roast duck, which was founded in Yongle period of Ming Dynasty, has a history of nearly 600 years. The so-called "braising furnace" is actually a kind of ground furnace, the furnace body is made of bricks, and the size is about one meter square. Its production method was first introduced to Beijing from the south, characterized by "duck without open fire", which is made of charcoal fire and hot furnace wall. Because of the need for dark fire, it requires high technology. The person in charge of the stove must control the temperature in the stove. If the temperature is too high, the duck will be burnt, otherwise it will not be cooked. The skin of stewed duck is bright and crisp, the meat is white and tender, and the taste is delicious. Roast duck in stew oven is the sign of cheap square, but the stew oven for burning sorghum straw has already been changed into electric stew oven. Nowadays, there are few roast duck shops that use stew ovens. Most of the roast duck shops use Quanjude roasting method. The stewed duck tastes more tender and the juice of duck skin is more abundant. And hanging oven roast duck with fruit and wood fragrance, it seems that people can understand the wisdom of the earliest "roast" cooking method.

Dadong Roast Duck Restaurant (a little less famous than the above two, but also very delicious) is diagonally opposite the Jingguang Center. The dishes are very exquisite. It's really made of apple wood, and the taste and taste are not to be said. Mr. Dong was born in Quanjude. You must try the lotus leaf cake with mashed garlic. It's very delicious. The waiter will teach you how to eat it.

Nowadays, hanging oven roast duck and stewing oven roast duck are the two main schools of roast duck in Beijing. Just as Beijing roast duck developed Shandong roast duck, many Roast Duck restaurants also improved the traditional two schools to suit the modern taste and consumption ideas. For example, the emphasis on skin eating of roast duck, the special selection of duck varieties by xiaowangfu, and even the change of onion strips into Cucumber Strips in many places are all good. As for the gold foil roast duck in some places, it's a bit mysterious. Of course, the authentic roast duck restaurant tastes good.

Three delicacies

Quanjude

Traditional time honored brands win by craft

Quanjude just listed in the nine trading days, madly pull out eight trading board, let people crazy. Xing Ying, general manager of Quanjude Group, once disclosed that all the 400 million yuan raised from the listing will be used to upgrade the supply and marketing chain of Quanjude. At the same time, the electronic roast duck stove developed by them will gradually be popularized in stores. As a result, the electronic duck oven has aroused a lot of criticism.

Some experts pointed out that the handcraft of Quanjude roast duck, which has been handed down for a hundred years, is part of the traditional culture of Quanjude and should be preserved. If all the roast ducks are produced by industrial production lines, obviously the cultural connotation contained in them will be greatly reduced.

"Automation and standardization are good things, but they are not the Bible of every industry. The reason why Quanjude can sell a set at a high price of 198 yuan also lies in that these roast ducks are hand-made works of art, rather than industrial products produced by machines in batch. It's just as popular as handicrafts nowadays. " That's what consumers say.

According to the survey, the key reasons why the time-honored brands selected by the public can be inherited are: unique and mature technology (57.3%), rich cultural connotation (28.5%), complete social reputation and recognition (6.3%), representative services and products (5.2%), and continuous adoption of the latest technology (2.7%). 62.8% of the respondents worried that if they switched to electronic oven, the roast duck "would become the street fast food of KFC".

It is said that the roast duck there still maintains the traditional craft.

Cheap shop

Stuffy furnace technology plays a key role in nutrition

In 2007, Professor Zhao Lin, China's chief nutrition expert, announced to the public that the nutritional components of the roasted duck in the patent stew oven of cheap Fang vegetable crispy were higher than that of the traditional roasted duck. Yijianfang has won a small victory in marketing by taking advantage of the patent of vegetable crispy stew.

According to the relevant person in charge of cheap workshop, the purpose of hiring nutrition consultants is to promise customers that cheap workshop not only pays attention to customers' diet

Chinese PinYin : Bei Jing Kao Ya