Quanjude Roast Duck, the most famous Beijing Roast Duck

roastduck.jpg (20680 ֽ)

         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 second and better known method was developed in the imperial kitchens of the Qing Dynasty palace. Among many roast duck restaurants, Quanjude is the most popular. In 1864, Yang quanren, a man who sold chickens and ducks, bought a food shop called De Juquan at Qianmen, one of the most busy and popular streets in Beijing, Yang Quanren reversed the three characters of the food shop name to be Quan Jude (Repertoire to All Virtues) to open his roast duck business. He invited a noticed chef who used to serve in the palace to work for his new restaurant.Not long after, Quan Jude's reputation spread all over the country and everywhere. Since has been associated with Beijing Duck.

Ideally, the duck must be the white Beijing variety, it should be 65 days old when slaughtered and weigh two and a half kilograms. Every six hours of the last 20 days of their life, they queue obediently for a force-feeding of highly nutritious mush that thickens the layer of for the oven, After plucking, the bird is thoroughly cleaned, with each part carefully set aside for late use. Air is pumped into the duck between its skin and flesh to give the rich, crispy texture when the duck is cooked. It is then brushed with a glaze and hung up to dry for 24 hours, to further separate he skin from the meat. When roasting, the duck is filled with water until
the roasting is done and then the duck is hooked on a spit in a huge,  round oven which can take up to 20 ducks at a time.

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.

A Beijing duck dinner is more than just a meal, it's a ritual. Beginning with the cold appetizers, using liver, wing, stomach, web and eggs, and moving on through the four-part duck soup  the hot dishes-fried duck's heart in salt and pepper, tongue, kidneys--the whole roast duck is carried to the table for all to see before the meat is sliced and served.

Normally, there is an accepted method of treparing Beijing Duck. Likewise, there is also a proper way to eat it. Holding a wafer pancake in his left hand, the diner picks up two or three pieces of meat, cut into two-inch-square slices, and having dipped them into a thick, sweet sauce called "Jiang"(bean soy), places them in the center of the pancake, and adding some spring onions, fold the pancake--and munches.

Bon Appetit !CLICK HERE to see more about Quanjude Roast Duck.!