Speaking of the production of duck, in fact, there are local practices and characteristics everywhere, but the real famous blossoms everywhere in the country, so that the people of the whole country can be familiar with the three models, that is, "Beijing roast duck", "Nanjing plate duck" and "Cantonese roast duck".
The three ducks have their own characteristics, so today Xiaobian will give you a good analysis, among several ducks, who is the king of the ducks.
Peking duck
Speaking of Beijing roast duck, in fact, in recent years, the wind reviews are really general, and there is a sense of fame, in fact, it is difficult to match in it. The most famous brand of Beijing roast duck in the country is Quanjude, many friends who have never been to Beijing, when it comes to Beijing roast duck, they will first think of Quanjude.
However, many people who have really eaten Quanjude duck actually have a very general evaluation of Quanjude's roast duck.
Many people, including the small ball themselves, went to Quanjude to eat the roast duck after the first impression is greasy, the whole piece of duck meat clamped up to carefully observe, will find crystal clear, the fat content is extremely high, although the dough and green onion wrapped to eat, still feel greasy.
However, this pot privately thinks that Quanjude can't be fully backed, perhaps for Quanjude, it is actually just adhering to the skills of the ancestors.
As we all know, Quanjude originated from the Tongzhi period of the Qing Dynasty, the standard old brand. At that time, people had very little oil and water in their stomachs, and eating some big fish and meat may not have a chance until the New Year, and Quanjude's fat duck naturally became a delicacy in their eyes.
Therefore, perhaps there is no problem with the production process of Quanjude, but now people's tastes have changed.
However, in addition to Quanjude in Beijing, there are actually some truly authentic roast ducks, such as Cheap Fang and Da Dong, which are different from Quanjude's production methods, but in the eyes of old Beijingers, they are also old brands.
And to be honest, roast duck is more like a business card launched by Beijing, Xiao Qiuqiu is asking a lot of friends in Beijing, their locals usually do not eat roast duck, only friends will have this choice, for them, brine is more Beijing flavor than roast duck.
Nanjing plate duck
Xiao Qiuqiu's first impression of Nanjing plate duck is actually the "Nanjing plate duck" at the entrance of the primary school when he was a child, which is a vegetarian food similar to the taste of spicy strips. However, it was later understood that in Nanjing, a city rich in heritage, there is also a duck method that does not belong to Beijing roast duck.
That's the real Nanjing plate duck.
Nanjing plate duck is also known as the pipa duck, in ancient times also known as the tribute duck, as the name suggests, it is the food offered, naturally not bad.
However, the small ball of Nanjing plate duck is eaten in Chengdu, may be somewhat unauthentic, but I am still very impressed, Nanjing plate duck looks dry, but the contrast between actually eating it is quite large, the entrance is a very strong aroma, although dry, but not simply beef jerky, but with a feeling of puff pastry.
Some of them are doing well, and even the bones are slagged, and it is very comfortable to take a bite.
But for Nanjing natives, they seem to prefer saltwater ducks, but for outsiders, it is clear that the plate duck is more representative of Nanjing.
Cantonese roast duck
Because I have worked in Guangdong for several years, I have also studied the food here. In fact, most people in Guangdong eat quite lightly, not everyone eats everything in their mouths, at most eating snake meat or boiling porridge.
And the ones that impressed me the most here were roast goose, roast duck and cut chicken.
Speaking of roast duck, the roast duck here is not fat, the skin is very fragrant, the duck gravy is moist, and it is very suitable for using the following rice or wine.
When I was in Guangzhou, I went to any roasted wax shop or pig's foot restaurant, basically there were roast duck, and the taste was very good, and the price was about ten yuan.
Now, after leaving Guangzhou for many years and returning to Sichuan, which is full of spicy flavor, I will suddenly think of the roast duck hidden in the streets and alleys of Guangzhou.
Overall, the three ducks, if I had to rank, I would rank Beijing roast duck last, Nanjing roast duck second, Cantonese roast duck the best.
Of course, this is only a personal ranking, for most people, real food, can bring emotions, and this is often irrelevant to taste.