Beijing roast duck is a world-famous dish, and it is the representative of Beijing-style children's dishes. In the old days, Beijing roast duck was not called roast duck, but called roast duck, which was called roast duck in spoken language. The fifth song of "Beiping Custom Miscellaneous Fu" is: "Rotten cooking is fat and beautiful, and baking is especially good. There are also famous ducks here, thin and killed. "
Nowadays, roast duck is mainly divided into two factions: one is the stew method represented by cheap square, and the other is the hanging method represented by Quanjude. The practice of stewing the stove originated from the stove shop, which is a shop selling roasted pigs and ducks in old Beijing. The earliest seller of roast duck was the stove shop, and the cheap square was the earliest stove shop.
The stewing furnace for stewing roast duck is a square brick furnace with a cubic meter or so. It has a door. First, use the charcoal fire of sorghum stalks to heat the stove to a suitable temperature, then put the ducks in the stove and close the stew. Now there are no stove shops that cook pigs and stove meat, and the cheap square has changed from a stove shop to a restaurant specializing in roast duck.
The ducks used in Beijing roast duck are different from ordinary ducks. Beijing roast duck must be stuffed with duck meat when it is made. This breed of duck is white, its mouth, legs and feet are golden yellow or orange, and its ducklings are golden fluffy, so it is called Beijing Duck or Beijing White Duck.
Beijing Roast Duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck, a famous court dish at that time, was recorded in the Food Collection. The raw material is high-quality meat-eating duck, which is roasted with fruit wood and charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions.
Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world" In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that the Ming emperor Zhu Yuanzhang "ate a roast duck during the solar eclipse". The royal chefs in the court tried their best to develop new ways to eat duck gizzards in order to please long live the grandfather.
So two kinds of roast duck with barbecued pork and roast duck with braised stove were developed. "Quanjude" is the representative of roast duck, and "Cheap Square" is the most famous roast duck in brown sauce. Jinling roast duck is made of fat grass duck with a net weight of about 2.5 kg.