Although Beijing roast duck is a famous dish at home and abroad, but in China, where the local food is everywhere, the dishes about roast duck are not only Beijing roast duck, this dish was born in the former Tokyo Bieliang - Kaifeng's Peking Duck, which is definitely comparable to the famous dish of Beijing roast duck.
As one of the top ten famous dishes of Henan Kaifeng special traditional cuisine and Yu cuisine, Beijing roast duck also has a name called Tokyo roast duck, and the main raw materials for making it are stuffed duck, honey, and Beijing winter dishes. This dish has a long history and is said to be the earliest to explore the Northern Song Dynasty.
According to records, roast duck, also known as hot duck and roast duck hundreds or even thousands of years ago, has become a famous dish in the restaurants and markets of Beijing. After the Jurchens broke through the Capital, a large number of cooks, craftsmen, artists and merchants, along with the Kang King Zhao Zhao fled to Jiankang or Lin'an, countless delicacies were also brought to the Southern Song Dynasty, which was in a remote corner, including roast duck, which was a superb delicacy. Hong Mai, a scholar of the Southern Song Dynasty, recorded in his book "Yi Jianzhi" that he was good at making roast duck, which was the first famous roast duck master in China to appear in books.
With the changes and development of history, the technology of Peking roast duck has gradually spread to all parts of the four directions year after year, and due to the different food cultures of different regions, The roast duck of Beijing has also been improved and developed to varying degrees, forming its own different flavors and characteristics.
Fenjing roast duck using jujube charcoal for roasting, which is also one of the characteristics of the roast duck, due to the long growth cycle of jujube wood, large wood density, in the roasting process can volatilize the fragrance of jujube wood, through the smoke fire to let the duck with the aroma of jujube wood, so that the roast duck skin crisp, tender meat, color persimmon red, fat and not greasy, is a must-have for the banquet. On September 10, 2018, "Bijing Roast Duck" was named one of the top ten classic dishes of "Chinese cuisine" in Henan.
The special place of Beijing roast duck is that it eats, and beijing roast duck has a very obvious deficiency, when eating Beijing roast duck, you need to choose Henan flavor to eat blast oven baked cake sandwich, and then accompanied by Henan style vegetables and mustard, smell fragrant, eat appetizing and greasy. However, some people directly use the roast cake with duck meat to chew slowly to taste the original taste.