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Peking duck
Text | Materialistics
Some people say that autumn is the season of eating duck, and the first thing I think of is Beijing roast duck - a beautiful dish known as "the first duck in the world", so that I have always been tired of skipping the number of meals, and I am willing to spend 3 hours to queue the number, just for that mouthful of crisp. However, this crispy and delicious Peking duck is often considered by many people to be vain because of its reputation. With the autumn breeze, we do not imitate entering the world of Peking duck to explore the end, perhaps you will find the cuteness of this "world's first duck". ------------------------
Accidentally lost in the hutongs, it seems to be shuttled through the old time in Beijing, under the eaves of the red walls and green tiles, the unobstructed views of the Beijing cuisine, waiting to be tasted on both sides of the street. The sudden aroma evokes the desire of the tip of the nose, with a strong mellow roasting taste, mixed with the fragrance of silk fruit wood, the sweetness of flour ripples on the tip of the tongue, accompanied by the spicy smell of green onions, complex taste, jumping in the taste buds. The intricate taste of roast goose is a little pride in the hearts of Beijingers.
"The beautiful food of Kyoshi is nothing more than a duck, and the hot one is a good one." This is the beautiful evaluation given by predecessors to "Peking Duck". A cute duck that is roasted into a golden brown jujube red hanging in the oven, which has been passed down for more than 600 years and has taken root in Beijing, "delicious" is definitely a topic that cannot be run away: not hot, not eaten; the skin is not crispy, don't; the meat is not tender, not loved; no gravy, no touch... However, there are many roast ducks in the world, and Beijing roast duck, as a signature taste delicacy, naturally has obvious differences with other roast ducks, and "exquisite" is the basis of this famous dish.
➊ The image comes from the internet
➋ Image from "Jami"
Without going through 27 process steps, it cannot be called Peking duck
It is not easy to eat an authentic Peking duck, before the duck is served, it is necessary to go through three processes of slaughtering, blank making and roasting, a total of 27 links, exquisite to the extreme. Duck blank screening is the most important step to become a wonderful roast duck, the whole process is comparable to "draft", "white and beautiful", "well-proportioned", and there can be no scars on the body. Roast duck is delicious, duck should be fat, weigh between 4 kg and 5 kg, with autumn and spring ducks as the best. And you must use Beijing duck filling, raise white fat, fat thick so that the roast out of the duck fragrance floating all over the house.
After the duck has been screened layer by layer, it must go through as many as 12 process links such as slaughtering, blowing, scalding, coloring, drying, and filling the soup to transform into a duck blank before roasting. Filling the soup is an important part of determining the taste of the roast duck, opening a small hole in the duck to fill the water, so that when grilled, the meat inside will be cooked when the outer skin is cooked, and this process can make the duck not lose water during the roasting process. It also makes the duck skin open to become thin and crispy, crispy on the outside and tender on the inside.
➋ Image from "Waste Fish"
The duck is about to be fed into the oven. After more than 600 years of history, Beijing roast duck has derived two different factions- hanging ovens and stewing ovens, the two symbiotic and prosperous, but the air pressure of each other is surging in the shadows. The roasted duck in the oven uses the method of external roasting and internal cooking, and the duck broth is poured from the duck chamber, and the roasted skin is particularly crispy and the meat is tender.
The raging fire in the hanging furnace burns every inch of the duck's skin, and the crystalline oil and water form a line that makes people addicted. Hanging oven roast duck is mainly baked with an open flame generated when the fruit wood is burned, and flipping and roasting are the most important steps. Since the stove does not have a stove door, you can pick out the cooked duck at any time, and put the raw duck into the stove at any time to speed up the utilization and turnover of the stove. The whole process seems simple, but let the ducks enjoy the hottest fire bath inside.
➋ Image from "One Light-Year" photo
Some people say it's made, some people think it's the taste
The roasted duck should be served immediately and eaten fresh. However, prepare your staples and condiments before eating. The staple food when eating roast duck is mainly ruffled leaf cake. In addition to lotus leaf cakes, there are also hollow sesame roast cakes. The main condiments are white shallots, cucumber strips, soy sauce and sweet sauce, and garlic paste.
➊ Image courtesy of "Wayway"
➋ The image comes from "Xiang Yang"
➌ Image courtesy of Wearya
There are two ways to slice duck: one is that the slices have meat, the slices are skinned, a total of about 108 to 120 pieces, all of which are the size of clove leaves, thin but not broken, wrapped in the cake, and eaten, crisp and tender. The other is to eat the duck skin while it is hot, and then slice the duck meat. The first plate is to cut the duck breast skin, the duck skin dipped in sugar into the mouth, with the tongue and the upper chamber to squeeze it, the duck skin automatically melts, that bite of incense, around the beam for three days; the second plate is duck breast meat, put the duck breast meat on the lotus leaf burrito, and then put on the shallots, cucumber strips and sweet sauce and other ingredients, rolled together in the mouth, so that it is fully soluble in the mouth, the feeling is also very beautiful; the next is the duck leg meat, also take out a lotus leaf burrito, put the melon strips and duck leg meat, and sweet sauce, at this time, the garlic paste is also coated on the cucumber strips , roll up and eat again, let people be excited.
When the sliced ducks are finished, the remaining duck meat and duck racks are returned to the kitchen. Cut off the shredded duck, add the bean sprouts, put them in the pot and fry them into a silver sprout stir-fried duck shredded; the final duck rack should not be taken lightly, making a duck rack tofu soup, delicious nourishment.
For old Beijing, it was easy to eat half a duck by one. Waiting for three feet, the greed that cannot be concealed, for nothing more than to fill the stomach with delicious dishes. The human atmosphere emitted by The Peking Duck attracts everyone's attention, even children, who are not stingy and take a big bite.
From slaughtering, blank making, roasting to slicing and eating, more than 30 technical links, for 600 consecutive years, each step is "calculated", each step is full of ritual, and the sense of ceremony and the feeling of wrapping the abdomen are retained in the traditional Chinese cuisine, it seems that only Beijing roast duck.
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The text is original, the picture comes from the Internet, and the copyright of the picture belongs to the original author.
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