The difference between Beijing roast duck and Nanjing saltwater duck may not be known to many people, in general, Beijing roast duck originated from Nanjing roast duck since Zhu Di set the capital of Beijing also brought Nanjing roast duck into Beijing Today it is necessary to trace the source of a brief introduction. When it comes to Peking duck, you can't avoid cheap shop and Quanjude
The oldest roast duck restaurant in Beijing is "Cheap Place."
"Cheap Fang" has been passed down for more than 300 years, and by the end of the Qing Dynasty, it has become famous and sits firmly in the first chair of roast duck in Beijing! The Ming Dynasty already existed, but by the Jiajing period, cheap shop was still a roadside restaurant, and there was no plaque.
It was also luck that one day the store walked into a person, ate satisfactorily, named this roadside shop "Cheap Shop", and personally inscribed a plaque.
Later, this person impeached Yan Song and was killed, and the boss of the "Cheap Shop" fought for the righteousness of the people, resisted the pressure, died and protected the plaque, and won the respect of the world.
This person is Yang Jisheng, a loyal minister of the Ming Dynasty, after the fall of Yan Song, Yang Jisheng became a "model of the times", and he was also famous all over the world with the "cheap shop".
Speaking of Beijing roast duck and Nanjing brine duck, it is impossible to avoid the cheap shop, and the well-known Quanjude "cheap shop" is an old signboard handed down from the Ming Dynasty, but "Quanjude" was not officially on the stage of Beijing catering until the Tongzhi period of the Qing Dynasty.
There are two schools of Nanjing roast duck, divided into fork roast duck and oven roast duck.
Roast duck in the oven is represented by the old "cheap shop".
The fork barbecue duck technique was inherited by "Quanjude".
In 1864, "Quanjude" opened, and the first generation of treasurer Yang Quanren knew that in the "oven roast duck", it must not be able to fight the "cheap shop".
He heavily invited Teacher Sun, who had been on an errand in the imperial dining room, to study and develop the fork barbecue duck technique on the basis of improving the "hanging oven roast duck".
It should be noted here that although Beijing roast duck and Nanjing roast duck are both one ancestor in terms of technique, they have experienced it over a long period of time
Due to the different directions of improvement, Beijing roast duck and Nanjing roast duck have long become completely different.
After the "hanging oven roast duck" of "Quanjude" became a hit, it added stir-fry dishes and successively developed "whole duck dishes" and "traditional Lu dishes".
Now eat roast duck pay attention to rolled lotus leaf cake, with green onion shredded dipped in sweet noodle sauce, this is the typical Shandong way of eating ah.
Since then, "Quanjude" and "Cheap Fang" have been competing for the throne of the first roast duck in Beijing for decades.
Until the end of the Qing Dynasty, "Cheap Shop" split into seven or eight, "Quanjude" took the opportunity to jump up, and since then it has become synonymous with Beijing roast duck. The food culture of "Quanjude" has the profound connotation of "complete and flawless, gathering without dispersion, and benevolence first".
The "Quanjude" that has lost this cultural heritage is no longer "Quanjude".
In modern times, because Quanjude cannot keep pace with the times, the price and service are expensive, and gradually away from the public eye, Quanjude is only left with a false name, just like Tianjin Dog ignores the business and even withdraws from the market. There are many Nanjing saltwater ducks, but I think the Zhangyun plate duck is the most delicious, the saltwater duck is the quick finished product of the plate duck, because the Zhangyun plate duck queues all year round Customer Yingmen It is not too much to say that the brine soup of the Zhangyun plate duck has a history of more than 100 years, and the marinade is the soul seasoning of the Nanjing saltwater duck, which is crucial. Nanjing brine duck must buy the street store brine duck deli inside the brine duck such as Shuiximen 888 roast duck shop, etc., the taste and the supermarket sold vacuum packaging brine duck is very different, because the supermarket vacuum packaging after high temperature sterilization and disinfection, the taste is crisp and delicatessen in the brine duck is 108,000 miles away, if you have the opportunity to come to Nanjing, you must not forget to buy one or two cooked brine ducks, go home after opening the vacuum packaging with a knife to cut open the ready-to-eat, used as a wine dish is very delicious