|Quanjude Roast Duck, the most famous Beijing Roast Duck|
The"Kaoya" & the"Mianjiang" , the "Mianbing".
Today, there are many restaurants selling Roast Duck that also called "Beijing Kaoya", or "Quanjude Roast Duck", but only a few are the original taste.
" Wang-fu-jing Quanjude" is such a restaurant.
|China is one
of the first countries to domesticate ducks for the table, Cooking, methods include
steaming, boiling, stewing, frying and so on.Historical records show that Beijing Roast
Duck started some 300 years ago, and roasting duck first began in Nanjing, then known as
Jinling,capital city of Jiangsu province. At that time, Jinling was the capital
of the early Ming Dynasty. When the capital moved to Beijing, the dish was also brought to Beijing as a delicacy on the imperial menu. In about 1630, a eunuch wrote a book on the imperial diet and referred to roast goose, pork, chicken and duck as the most favored courses in the palace.
Today there are two
major schools of roast duck preparation, each with its own heritage. The first makes use
of a conventional convection oven,in which on flames come into direct contact with the
duck. The prime exponent of this technique is the Bianyifang Restaurant in
Chongwemen,which traces its history back to 1816.
The ducks are roasted in a doorless oven, using
non-smoky hardwood fuel such as Chinese date, peach or pear to impart a subtle fruity
flavor to the skin, the oven is heated to 270 degrees Centigrade and the ducks are left to
roast for 30-40 minutes, depending on the sizes of the ducks, and the ducks must be turned
frequently throughout the roasting process to ensure even cooking and to prevent them from
burning. From time to time, the chef will hook down a duck and suspend it directly over
the fire-usually for no more than 30 seconds. Since 1949, Beijing chefs have created over
100 dishes using every part of the duck from brains to webs.But while every Beijing Roast
Duck is served at over 60 restaurants in Beijing, where the daily consumption of ducks is
about 3,000 Connoisseurs quibble about whether to eat the crispy skin alone, or the skin
and the meat, or the meat alone...Maybe all parts Who knows? Just make your own choice,
and choose the parts you like.