Jinling roast duck(jin ling kao ya )

Jinling roast duck

Raw materials for Jinling roast duck

A southern suburb duck (weighing about 2000 grams), 150 grams of green vegetable leaves, 5 grams of Chinese prickly ash, 30 grams of green onion, 25 grams of malt sugar and 15 grams of sesame oil.

The processing steps of Jinling roast duck are as follows:

Kill and wash the duck, open a small mouth under the right wing, take out the internal organs, wash and drain. Fill the duck's stomach with green vegetable leaves and Chinese prickly ash. Put the scallion leaves into the duck's anus to make the stomach full. Insert the fork from the crotch of the duck leg, pass through the sternum, and poke it 3.5cm from the neck skin of the shoulder bone. Turn the duck's head from left to right and poke it under the eyes to block the fork tip. Put the duck's head into the water, ladle the boiling water and scald the duck's body, so that the skin of the duck shrinks and becomes tight and pores appear. Then spread the duck's body with malt sugar and blow it dry in a well ventilated place. Put charcoal into the baking pool, ignite and roast with duck fork. Bake the sides first, then the legs, tail, back, and finally the chest. When the duck skin squeaks and wants to smell oily, coat it with sesame oil. When the duck is roasted to golden red, remove the fork from the fire, put the duck meat on the plate, insert the head and tail, and match it with pancakes, sweet sauce

The characteristics of Jinling roast duck are as follows

The skin of duck is golden red, crisp and crisp. The meat is tender and delicious. It can be said that it is unique in color, fragrance and taste.

Nanjing roast duck

synonym

Jinling roast duck generally refers to Nanjing roast duck

Nanjing roast duck belongs to Jinling cuisine, which is one of the traditional delicacies in Nanjing. It is also called Jinling roast duck. Nanjing people pay attention to crisp skin and tender meat, but not greasy. Therefore, Nanjing roast duck is crisp skin and tender meat, which is not greasy in other areas. 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.

Nanjing people like small sweet and sour taste, pay attention to slightly sweet and slightly sour, salty moderate. It's no worse than roast duck to make this kind of sauce. 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.

History and culture

Nanjing roast duck has a long history. As early as the northern and Southern Dynasties, it has been recorded as "roast duck" in "shizhenlu". After Zhu Yuanzhang, the emperor of Ming Dynasty, founded his capital in Nanjing, the common people loved Nanjing salted duck, and the emperor also loved it. It is said that Zhu Yuanzhang had "a roast duck for solar eclipse". The imperial chefs in the palace tried every means to develop a new way to eat duck food, so they developed two kinds of roast duck, barbecued duck and stewed duck. The imperial chefs in the Ming Palace used Nanjing's thick and 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 was finished, the duck tasted crisp and fragrant, fat but not greasy. It was praised by people and was named "roast duck" by the court. Zhu Di, the founder of the Ming Dynasty, moved his capital to Beijing and brought Nanjing roast duck technology to Beijing, where it was further developed. The first roast duck restaurant in Beijing was named "Jinling sliced duck" when it opened. There was a small line on the market: Jinling roast duck.

Nanjing also has a duck shop that is baked and sold on the spot. Generally, you have to turn deep into the alley to find it. It's a baking oven made of white iron sheet, with charcoal in it and a circle of Lake cooked fat duck on the wall. When Yuan Mei settled down in Nanjing during the reign of Emperor Qianlong, he ate it at the xujiashao duck shop in Shuiximen. According to him, he would put green onions in the duck cavity and "cover and stew it." Roast duck with iron sheet stove simplifies the bulky brick stove, but the charm of Qianlong period still remains. The hot roast duck is cut in half, and the fat and juice are splashed in the bowl.

When Cao Xueqin was in Xishan, Beijing, he offered to borrow a dream of Red Mansions in exchange for yellow rice wine and roast duck. It can be seen that he was deeply impressed by his life in Jinling, which is what he said in his poem: "the wind and the moon in Qinhuai recall prosperity.".

Production differences

Nanjing roast duck is mostly baked in the open oven on the street, with soup, and poured in the cut Duck at home. When eating, it's not like dipping the Beijing roast duck roll into sauce. It's ready to eat. The soup is very elegant, with pine nuts, melon seeds, sesame seeds and various seasonings. It's fragrant. When Dabing was young, he loved this kind of seasoning very much. When the duck finished eating, he mixed the soup with a large bowl of white rice, which was very delicious

Nanjing roast duck is different from Beijing roast duck. Beijing roast duck is roasted by fork. Nanjing roast duck is roasted by hanging in a special oven, so it is also called hanging oven roast duck. Nanjing people treat guests temporarily. If they are in a hurry and don't prepare dishes, they usually chop a bowl of salted duck or roast duck. When you go to the store to "chop" a duck, you have to pay attention to it. Generally, you can divide the whole duck into four parts, you can "chop" half of it, or you can "chop" only one fourth of it. It can be divided into two "breast" and two "seats". The "breast" is the predecessor of the duck, so it is also called "front breast" and the "seat" is the back of the duck, so it is also called "back seat". "Cut" breast to build a duck shank, "cut" seat to build half a duck head, this is a convention. Some people especially like to eat duck head, so they often like to "chop" the seat. "Chopping" half and "chopping" a quarter can also be divided into soft edge and hard edge. "Soft edge" means that there is no duck spine when it is cut from the middle, so some people like "chopping" the soft edge. They can eat more duck meat and save some money.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jin Ling Kao Ya