Roasted Duck(kao ya )

Roast duck method:

Raw materials for roast duck:

One Beijing cramming duck (weighing about 1.5-2kg) with sugar juice (mixed with maltose, sugar and water).

Processing steps of roast duck:

1. Slaughter the duck with a knife (cut off the esophagus, trachea and neck blood vessels) to remove the hair, wash it clean, chop off the tips of feet and wings, and then process it.

a. Cheer up. Pull out the esophagus from the laryngotomy place, use the left thumb, push along the outside of the esophagus to the chest, so that the esophagus is separated from the surrounding membrane, and then put the esophagus into the larynx, do not break it. Then, from the trachea at the edge of the throat, the air pump (or air pump) is used to slowly inject gas, so that all parts of the duck body are filled with gas and inflated. After the duck is breathed, the fingers should not touch the duck, but only the wings, leg bones, head and neck, so as not to leave fingerprints and affect the quality. When the duck is roasted, the skin is crisp, the meat is tender, and the appearance is rich and beautiful.

b. Take out the chamber. Use a sharp knife to open the duck's right armpit

Characteristics of roast duck:

Roast duck is famous for its crisp leather, bright red color, soft and tender meat, mellow and delicious taste, fat but not greasy.

essential information

Source of dishes

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 a new way of eating duck food to please the emperor, so they developed Nanjing roast duck, which can be divided into barbecued duck and stewed duck.

After Zhu Di moved his capital to Beijing, he also took away a lot of roast duck experts from Nanjing Palace. 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. 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.

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 baked 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 be seen on the menus of several southern cities such as Hong Kong, Macao, Shenzhen, Guangzhou, etc.

Nanjing roast duck stresses crispy skin, tender meat, fat but not greasy. But the real expert is very picky about the bag of red bittern in the shop. Whether the duck in the shop is well roasted or not can be guessed by looking at its appearance, but whether the old bittern is right or not has to be tasted by mouth. If you roast duck in the open oven, you must fill the cavity with water. Roast outside and cook inside. Once the duck is cooked, the juice in this package is fresh. When it's hot, pour the honey bittern into the soup, pour the sugar, rice vinegar and refined salt. It's not a skill to add a drop of soy sauce. The old bittern in the red soup is authentic.

Beijing duck is a kind of high-quality meat duck in the world, that 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. Beijing roast duck is roasted by the unique fruit wood charcoal fire in Beijing, with unique taste.

Related history

After Zhu Yuanzhang established the capital of Yingtian (Nanjing), the Ming palace imperial chef used Nanjing's fleshy lake duck to make dishes. In order to increase the flavor of duck dish, the cook baked it with charcoal fire. After the dish is finished, the duck tastes crisp and fragrant, fat but not greasy. It is praised by people, and is named "roast duck" by the court.

After Zhu Di, the founder of Ming Dynasty, moved his capital to Beijing, the roast duck technology was also brought to Beijing and further developed. Because the duck is made from Yuquan mountain, it has thin skin, tender meat and better taste. Roast duck soon became a national famous dish. The two famous Roast Duck restaurants in Beijing, "cheap square" and "Quanjude" opened in the Ming Dynasty. In Ming Dynasty, roast duck became a delicacy in Beijing.

In the Qing Dynasty, officials often bought Peking duck for the emperor and his relatives. According to the bamboo leaf Pavilion miscellany, "when a relative's birthday comes, he must feed him with roast duck." Roast is roast. It can be seen that roast duck became a gift for the nobility at that time. Another "memory of Kyoto" wrote: "memory of Kyoto, duck crowns in the world. The stewed and roasted platter is fat and beautiful. In addition, it's specially made by firing

The earliest roast duck restaurant in Beijing is Jinling "old cheap square". According to relevant records, Beijing yiyifang roast duck shop opened in 1416, the 14th year of Yongle in Ming Dynasty, while Quanjude roast duck shop opened in 1864, more than 400 years later than yiyifang. The history of Quanjude traces back to the origin of Beijing roast duck: there were many Roast Duck restaurants in the history of Beijing. The oldest brand is the "old cheap square" in the Mishi Hutong outside Xuanwu Gate, with the word "Jinling" on its plaque. "Old cheap square" was moved from Nanjing in the Ming Dynasty. In those days, the business was booming and the reputation was very strong. The couplets of "get off the horse by smelling the fragrance" and "stop the car by knowing the taste" on both sides of the door can make people salivate. Later, many of the roast duck shops used the name of cheap square. Some only change one word, such as "Bianyifang", or "mingyifang", or "cheap house".

Characteristics of dishes

"Beijing roast duck" has a long history, as early as in the northern and Southern Dynasties "shizhenlu" has recorded "roast duck". There is a record of "roast duck" in "yinshanzhengzheng", written by Hu Sihui, the imperial physician in the Tianli period of the Yuan Dynasty. Roast duck is "barbecued duck", which is the earliest kind of roast duck. After Zhu Yuanzhang, the emperor of Ming Dynasty, founded his capital in Yingtian (Nanjing), the imperial chef of Ming Palace used Nanjing's thick and fleshy lake duck to make dishes. In order to increase the flavor of duck dishes, charcoal fire was used to roast the duck to make it taste crisp and fragrant. In the late Qing Dynasty, Guangzhou foam roast duck was praised by people for its fat but not greasy, which was named "roast duck" by the imperial palace.

At the beginning of the 15th century, the Ming Dynasty moved its capital to Beijing, and the technology of roast duck was also brought to Beijing from Nanjing, and further developed. Liu Ruoyu, a eunuch during the Wanli period of the Ming Dynasty, wrote in his "history of the gallbladder Palace: good food and drink" Local roast goose, chicken and duck. "It means that roast duck had become a famous dish in Beijing at that time. In his early years, he ran roast duck shops in Beijing, including Yijianfang, Quanjude, liuhefang, zhenyuanguan, etc.

"Beijing roast duck" has hanging oven roast, stew oven roast and fork roast. Hanging oven and braising oven are the most common. The difference between hanging oven baking and braising oven baking is that the former generally uses hard fruit trees such as jujube, peach and apricot as fuel, while the latter uses dark fire to bake with the furnace door closed. Beijing stuffed duck is selected as the roast duck. When it is raised to about 4 jin, it is forced to feed. After 60 or 70 days of feeding, the weight can reach 3 kg. It has the characteristics of fat body, thin skin and large breast. It is especially suitable for roasting. Peking duck was originally raised in the river of Yuquan mountain and water. It didn't freeze in winter. It drank mineral water and ate mineral fish, shrimp and aquatic plants.

"Beijing roast duck" has a variety of eating methods. It is most suitable to be rolled in lotus leaf cake or sandwiched in hollow sesame pancake. According to personal preferences, add appropriate seasonings, such as scallion, sweet flour sauce, mashed garlic, etc. Like to eat sweet, can add sugar to eat, but also according to the different seasons, with cucumber and green radish to eat, in order to clear mouth solution greasy. Slice duck skeleton, add cabbage or wax gourd soup, do not have flavor. The roasted duck is chopped into 0.6cm wide and 4.5cm long duck pieces with bone, and then poured with full flavor sauce. It can also be served as a cold dish.

The roasted duck is about 1 / 3 lighter than the raw duck. Its color is jujube red, oily and shiny. Its skin is crisp and its meat is tender. Generally, the finished product weighs about 4 kg, and is made into willow leaves with blades. 108 pieces are qualified. When it's hot, it's on the table and off the table.

Classification of roast duck

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. After the duck is put into the oven, the position of the duck should be changed regularly with the pick bar, so that the duck can be heated evenly and roasted all over the body. The roast duck is full in appearance, the color is jujube red, the skin is crisp, the outside is burnt and the inside is tender, and it has the fragrance of fruit wood. The taste is more wonderful when you taste it delicately. strict

Chinese PinYin : Kao Ya