At that time, the grain and rice leaked from the ships carrying imperial grain on the Beijing-Hangzhou Grand Canal fell into the river, and some farmers who raised ducks and fished for a living gathered in Jishuitan, Beijing. Quanjude buys ducks from farmers. Now Quanjude Group uses a large number of ducks, so it has signed a duck recycling contract with surrounding farmers. In order to speed up the growth of Beijing ducks and shorten the feeding cycle, Quanjude roast duck was stuffed for three months, with an average of 5.5 ducks per duck.
Quanjude roast duck is roasted in a hanging oven. The slaughtered ducks are dried first. The drier the duck, the crisper and golden the roast duck skin. Roast duck uses jujube, pear and other fruit trees as fuel. Quanjude also has requirements on the size and location of fruit trees, which must be the trunk of fruit trees weighing 3 kg. Causal wood burns smokeless, and the aroma of fruit trees can easily penetrate into ducks. Before the duck enters the furnace, pour a pot of boiling water into the open part. After entering the furnace, the position of the duck should be changed regularly with a pole, so that the duck can be heated evenly and roasted left and right. The roast duck will be roasted outside and cooked inside.
Pay attention to eating roast duck
Roast duck is not like roast chicken or braised chicken; When baking, there is no seasoning and no salty taste. Be sure to match the seasoning when eating. So, what's the point of eating roast duck?
The first is the season of eating roast duck. Really eat roast duck, pay attention to spring, autumn and winter. In winter and spring, duck meat is tender, and in autumn, the weather is crisp. Regardless of temperature and humidity, it is most suitable for roast duck. Ducks in autumn are also fatter, which is in line with the proverb "Ducks in autumn are fatter, and chickens in cages are fatter". In summer, the air humidity is high, people don't like greasy food, and duck blanks are often wet. The duck skin baked in this way is not brittle and hairy. Secondly, slice the roast duck. Roast duck making skills: roast half and slice half. In Quanjude, people usually wait for ducks. After the guests are seated, if they need roast duck, the waiter will immediately inform the duck class, and the duck class will start roast duck. After 50 minutes, guests can eat hot roast duck. Now eat roast duck. When eaten in the mouth, the skin is crisp and tender, and it is the most delicious. There are three ways to cut duck meat. One is almond slices, which is the most traditional slicing method. Slice high-quality duck meat such as almonds. Another slicing method is like wicker, and the other is to eat the skin and meat separately. Duck skin is crisp, crisp and fragrant, duck meat is thin but not broken, wrapped in lotus leaf cake, crisp, fragrant and tender.
There are three condiments for eating duck meat. One is to add onion strips to the sweet noodle sauce, which can be matched with cucumber strips and radish strips. One is soy sauce and garlic paste, and it can also be served with radish strips. Garlic paste can relieve greasy, and roast duck dipped in garlic paste adds a touch of spicy taste and a more unique flavor. Many customers especially like this seasoning. The third is white sugar, which is suitable for ladies and children.
Finally, the staple food, in Quanjude, there are two kinds of staple food. Mainly lotus leaf cakes, as well as hollow sesame cakes, duck slices dipped in sweet noodle sauce and rolled lotus leaf cakes are the most traditional ways to eat. Quanjude's lotus leaf cake has no paste and white spots. Pick it up with your hand and take a photo under the light. The cake is even and thin, and you can clearly see the "Quanjude" sign on the plate when you put it on it. Don't break the cake, bite hard. Hollow sesame seed cake can be eaten as "Chinese food". Put a layer of duck meat on the sesame seed cake, put two pieces of green vegetables and eat them hot, put them together and grab them with your hands. Is it a bit like a Chinese duck burger?
Quanjude's "whole duck dish"
On the menu of Quanjude Store of New Yanchun Group, in addition to traditional fried liver, shredded duck and duck oil custard, Quanjude also sells cold dishes such as pickled duck feet, salted duck gizzards and salted duck liver. A duck can eat four times. After eating duck meat, duck oil flowing on the plate when cutting roast duck can be made into duck oil custard. The third way is to slice and shred the fat part of the roast duck, and then return to the furnace to cook the shredded duck. The fourth way to eat it is to boil the duck rack left after cutting melon or cabbage into rotten bone duck soup, which is delicious and nutritious.