"Beijing Roast Duck" has written records about "roast duck" and "roast duck" as early as the Song and Yuan Dynasties. In the Ming dynasty, it became a treasure on the table of Beijing officials. After Zhu Yuanzhang established Nanjing as the capital, chefs in the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. (But Nanjing Lake Duck is small. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. The cooked duck tastes crisp and fragrant, fat but not greasy, and is praised by people, that is, it is named "roast duck" by the court. Since Ming Chengzu moved to Beijing, roast duck technology has also been brought to Beijing and further developed. Duck breeding in Beijing has gradually developed. At that time, Ming Chengzu shipped a large amount of grain and rice from the canal every year, and there were countless grains and rice scattered in Hanoi. Ducks along the Beijing Canal have been feeding on these scattered grains for a long time, and their body shape and meat quality have gradually changed. Later, through the continuous improvement of varieties, and drawing lessons from the "stuffed" method of raising ducks in the Southern and Northern Dynasties, an artificial "stuffed" method was created to cultivate new varieties with white fur, plump figure and tender meat.

Beijing stuffed duck is made of stuffed duck produced in Yuquan Mountain, which is thin and tender and tastes better. Roast duck soon became a famous dish with Beijing flavor. Two famous roast duck restaurants in Beijing, Cheap Square and Quanjude, opened in the Ming Dynasty.

In the Qing dynasty, officials often bought Beijing roast duck for the emperor and his relatives to enjoy. According to Miscellaneous Notes of Bamboo Leaf Pavilion, "Relatives will be given roast duck on their birthdays." Roasting is roasting, which shows that roast duck has become a necessary gift for communication between nobles at that time. Another poem "Memorizing Kyoto Ci" wrote: "Recalling Kyoto is like filling a duck in the middle of the world. Braised and roasted dishes are fat and beautiful, and the roasting system is particularly good. "

"Beijing Roast Duck" has tender meat, fragrant juice, easy digestion and rich nutrition. People from all over China, as well as foreign friends, should try the unique flavor of "Beijing Roast Duck" when they come to Beijing. It is very famous at home and abroad.

The roast duck stuffed with Beijing roast duck is far more delicious than all kinds of roast ducks in the past, and it is called "Beijing roast duck".

In the Qing Dynasty, there were several restaurants specializing in roast duck in Beijing, with different roasting methods such as stewing, fork roasting and hanging roasting. At that time, the most famous roast duck restaurant was the old cheap square in Mishi Hutong. The signboard of the shop is crowned with the word "Jinling". It is said that it was moved from Nanjing in the Ming Dynasty, dealing in braised ducks. Because the business of the old cheap square is booming and the font size is loud, many roast duck restaurants once competed to be named after "cheap square" or "convenience square". Today's cheap roast duck restaurant in Chongwenmen used to be a "convenience square".

1937 after the closure of the old cheap square, the roast duck restaurant was the first to go to Quanjude, the meat market outside Qianmen. Quanjude was established in Tongzhi for three years in Qing Dynasty (1864). Shopkeeper Yang hired several famous chefs from Shandong to refine roast duck with the "hanging roast duck" technology handed down from the palace, and his reputation grew. Today, Quanjude has developed into a hotel with nearly 1,000 people, with a head office (located in Heping Gate) and two semicolons (the south one is located in the meat market outside Qianmen; East is located in Wangfujing Shuaifuyuan).

Now in Beijing, you can go to Quanjude if you want to eat roast duck. If you want to taste roast duck, you can go to Chongwenmen Fair Price Store.

The raw materials used in "hanging roast duck" and "braised roast duck" are the same as the operating procedures for processing fermented duck, but the roasting method is the same. "Hanging Roast Duck" is made of fruit and wood, and roasted with an open flame in a special oven. Roast duck is particularly fragrant and its skin is crisp. "Stewed roast duck" is a heating furnace wall with straw as fuel, then the duck is put into the furnace and the door is closed. Because of the heat of the furnace wall and the hot firewood ash, the roast duck is particularly delicate and delicious.

There are many ways to eat Beijing roast duck. Usually, the freshly baked duck slices are sliced, dipped in sweet noodle sauce, added with scallion and cucumber strips, and rolled with special lotus leaf cakes for eating; You can also mix soy sauce with rotten garlic and roll it with roast duck. If you like sweets, you can also dip in sugar to eat; It's delicious to eat roast duck with hollow sesame seeds. The duck skeleton with clean meat can also be cooked with Chinese cabbage and wax gourd, with excellent flavor.

Beijing roast duck is known as "the best food in the world" and is also the masterpiece of Beijing flavor.

The best places to eat roast duck are Quanjude Roast Duck Restaurant outside Qianmen, Hepingmen and Wangfujing in Beijing. This store was founded 130 years ago. If Yang, the originator of the roast duck restaurant, manages ducks, it will take another 30 years.

Quanjude roast duck is made by hanging stove. First, coat the raw ducks with exclusive seasoning. Then it is to master the heat. Lack of fire leads to health, while excessive fire leads to darkness. Roast duck is purple in color, bright and shiny, crispy in skin and tender in meat.

The roast duck is sliced by the chef, and each slice should be thin and fat; Then put it on the table, next to simple and delicious ingredients such as bread, green onions and noodle sauce. Spread the sauce on the cake, then add the sliced duck and green onion, roll it into a tube by hand, and serve. You don't need chopsticks to eat roast duck, but you use your hands more.

Another big store specializing in roast duck in Beijing is a cheap store outside Chongwenmen. The cheap store opened at 1855, 9 years earlier than Quanjude.

Quanjude is famous for hanging roast duck, and cheap square is famous for stewing roast duck. The difference between hanging furnace and stewing furnace is that hanging furnace uses open flame. The fuel is fruit wood, especially jujube wood; The stewing furnace adopts dark fire, and the fuel is straw, slats and other soft materials. These two schools have their own advantages and disadvantages. But they all work hard on the same word, so they are all called Beijing roast duck.