Peking duck

Roast duck is a famous dish in Beijing with a world reputation, developed by the Han Chinese in the Ming Dynasty and was a court food at the time. The material is high-quality meat duck Peking duck, which is grilled by charcoal fire, with ruddy color, fat but not greasy, crispy on the outside and tender on the inside. Peking duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is also the representative of both schools. It is known as "the world's delicacy" for its red color, delicate meat, mellow taste, fat but not greasy.

Historical reasons

According to legend, the beauty of roast duck is derived from the precious breed of Peking duck, which is one of the best quality meat ducks in the world today. It is said that the breeding of this special pure Beijing duck began about a thousand years ago, because the emperors of the Liao, Jin, and Yuan dynasties hunted, and occasionally obtained this pure white wild duck species, and then raised for the safari, and has been continued, so as to obtain this excellent pure breed, and cultivate into today's precious carnivorous duck species. That is, a kind of white duck fattened by the feeding method, hence the name "stuffed duck". Not only that, the Peking duck was transmitted to Europe and the United States a hundred years ago, and it became a blockbuster after breeding. Therefore, as a high-quality breed, Beijing duck has become a source of valuable duck species in the world for a long time.

In the early Ming Dynasty, the common people loved to eat Nanjing plate duck, and the emperor also loved to eat, according to the Taizu Zhu Yuanzhang, "a roast duck on the eclipse". The imperial chefs in the court tried their best to develop a new way to eat duck to please Banzai, so they also developed two kinds of fork barbecue duck and stewed oven roast duck. The fork barbecue duck is represented by "Quanjude", while the barbecue duck is most famous for the "cheap shop". Jinling roast duck is made of fat grass duck as raw material, and the net weight requirement is about 2.5 kg.

It is said that after Ming Chengzu (i.e. Zhu Di) usurped the throne and moved the capital to Beijing, he also took away many masters of roast duck in Nanjing. During the Jiajing period, the roast duck was passed from the court to the people, and the old "cheap square" roast duck shop was opened in the rice market alley at the mouth of the market, which was also the first roast duck restaurant in Beijing. At that time, the name was "Jinling Pian Duck", and there was a line of small characters on the market banner of the old "cheap square": Jinling Roast Duck.

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

Genre classification

After the founding of the People's Republic of China, the reputation of Peking duck increased day by day, and it became more famous all over the world. It is said that Premier Zhou admired and paid attention to this famous dish very much during his lifetime, feasted foreign guests, and tasted roast duck. In order to meet the needs of social development, the roasting operation of the duck shop has been modernized, and the flavor is more precious. The most brilliant of the roast duck family is Quanjude, which has established the status of the roast duck family's image ambassador in Beijing. Yang Quanren, the founder of "Quanjude", was a small businessman who ran a raw chicken and duck business, and after accumulating capital, he opened a roast duck restaurant in Quanjude, and hired a roast duck master who had been on an errand in the imperial dining room of the Qing Palace, and used the palace's "hanging oven roast duck" technology to refine the roast duck, so that the "hanging oven roast duck" spread among the people. Quanjude adopts the hanging oven roasting method and does not disembowel the duck. Only make a small hole in the duck's body, take out the internal organs, then pour boiling water into the duck's belly, and then tie the small hole and hang it on the fire to roast. This method not only does not let the duck lose water due to being roasted, but also allows the duck's skin to swell and not be roasted softly, and the roasted duck skin is very thin and crispy, which becomes the best part of the roast duck. The hanging furnace has a furnace hole without a furnace door, and uses jujube wood, pear wood and other fruit trees as fuel, and uses an open flame. When the fruit wood is fired, it is smokeless, the bottom fire is vigorous, and the burning time is long. The roasted duck has a full appearance, a jujube red color, a crispy skin, a charred exterior and a tender inside, and a fresh aroma of fruit wood, which makes the taste even more wonderful when tasted carefully. Strictly speaking, only this roasting method is called Peking duck. Compared with the roast duck in the hanging oven, the roast duck represented by the cheap fang seems to be less profound in people's impressions, but fortunately, the time-honored cheap shop with a history of nearly 600 years has applied for the "national intangible cultural heritage protection" with the skill of roasting duck in the oven. Founded in the Yongle period of the Ming Dynasty, the cheap fang stewed oven roast duck, compared with the fame of Quanjude, actually has an earlier history, and has a history of nearly 600 years. The so-called "simmering furnace" is actually a kind of hearth, the body of the furnace is made of bricks, and the size is about one meter square. Its production method was first introduced to Beijing from the south, and it is characterized by "ducks without open flames", which is made by simmering and roasting charcoal fire in the furnace and the hot furnace wall. Because of the need to use a dark fire, so the requirement has a high technology, the person in charge of the stove must be in charge of the temperature in the furnace, the temperature is too high, the duck will be roasted, otherwise it is not cooked. The skin of the roast duck in the oven is bright and crispy, the meat is white and tender, and the taste is delicious. The roast duck in the oven is the signature of the bargain, but the stove for burning straw has long been changed to an electric oven. Nowadays, there are very few roast duck restaurants that use ovens, and most of the roast duck restaurants use the roasting method of Quanjude hanging ovens. The roast duck is more tender, and the juice of the duck skin is noticeably richer and fuller. The fruity wood fragrance of the roast duck in the hanging oven seems to make people realize the wisdom of the cooking method of "roasting" that human beings first mastered.

Da Dong Roast Duck Restaurant (a little less famous than the above two, but it is also very delicious), diagonally opposite the Jingguang Center, the dishes are very particular, really roasted with apple wood, the taste and texture are not to be said. Mr. Da Dong was born in Quanjude. You must try the way to eat it with some garlic in the lotus leaf cake, it is extremely delicious, and the waiter will teach you how to eat it.

Nowadays, hanging oven roast duck and braised oven roast duck are the two major genres of roast duck in Beijing. Just like when Beijing Roast Duck was abandoned and improved Shandong Roast Duck, many restaurants that make roast duck have also made improvements to the traditional two major genres that are suitable for modern tastes and consumer ideas. For example, the key interpretation of the roast duck skin, such as the special selection of duck varieties in Xiaowangfu, and even the replacement of shredded green onions with cucumber strips in many places, these deformed and uncontrollable improvements are good, as for what gold leaf roast duck is made in some places, there is a bit of a tricky taste. Of course, an authentic roast duck restaurant tastes naturally good.

Da Dong Roast Duck Restaurant (a little less famous than the above two, but it is also very delicious), diagonally opposite the Jingguang Center, the dishes are very particular, really roasted with apple wood, the taste and texture are not to be said. Mr. Da Dong was born in Quanjude. You must try the way to eat it with some garlic in the lotus leaf cake, it is extremely delicious, and the waiter will teach you how to eat it.

Nowadays, hanging oven roast duck and braised oven roast duck are the two major genres of roast duck in Beijing. Just like when Beijing Roast Duck was abandoned and improved Shandong Roast Duck, many restaurants that make roast duck have also made improvements to the traditional two major genres that are suitable for modern tastes and consumer ideas. For example, the key interpretation of the roast duck skin, such as the special selection of duck varieties in Xiaowangfu, and even the replacement of shredded green onions with cucumber strips in many places, these deformed and uncontrollable improvements are good, as for what gold leaf roast duck is made in some places, there is a bit of a tricky taste. Of course, an authentic roast duck restaurant tastes naturally good.

Quanjude

In the 9 trading days just listed, Quanjude frantically pulled out 8 price limits, which made people crazy. Xing Ying, general manager of Quanjude Group, once revealed that the 400 million yuan raised by the listing will be used to upgrade the supply and marketing chain of Quanjude. At the same time, the electronic roast duck oven they developed will gradually spread to the storefront. As a result, the electronic roast duck oven has aroused a lot of criticism.

Some experts pointed out that the handicraft skills of Quanjude roast duck have been inherited for a hundred years, and are part of the traditional culture of Quanjude, which should be retained. [1]

"Automation and standardization are good things, but they are not the 'bible' of every industry. The reason why Quanjude was able to sell for a set of 198 yuan is also because these roast ducks are hand-cooked works of art, rather than machine-produced industrial products. It's the same as handicrafts are selling well now. Consumers say so.

According to the survey, the key reasons why the public can pass on the time-honored brands are: unique and mature craftsmanship (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 are worried that if they switch to an electric oven, roast duck "will become a street fast food like KFC".

Royal wheat roast duck contains protein, vitamins, calcium, phosphorus, iron, a variety of amino acids and other nutrients. And the content is unusually rich. After simmering, there is basically no loss of nutrients except for fat and some water loss. The relative content of protein has also increased. In addition, in the process of roasting the roast duck at a high temperature (250°C), the condiments and the roast duck slowly merge with each other, and a faint aroma of roast duck wafts out. Royal wheat roast duck is not only delicious, but also meets the nutritional and health requirements of modern people. Roast duck is not only mellow and delicious but also easy to eat, does not need any additional seasoning, can be eaten by cutting, suitable for the fast-paced life of modern society. Due to these beneficial characteristics, the Yumai Xiang Roast Duck everywhere it goes, all vying to buy, in just three months, the Royal Mai Xiang Roast Duck has been popular in the country's large, medium and small cities.