This is the 700th original article in Interesting Zhengzhou
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When it comes to roast duck, most people first think of Beijing roast duck, in fact, the real birthplace of roast duck is in Kaifeng, Henan.
The earliest written record of roast duck is in the Southern and Northern Dynasties, when it was called hot duck. During the Northern Song Dynasty, it began to slowly become popular, called roast duck, which was already one of the famous dishes in Kaifeng at that time.
It was not until the end of the Qing Dynasty that roast duck entered Beijing, and was improved before it slowly became a signature dish in Beijing.
丨 Roast duck originated in Henan, did not expect it
Therefore, Henan is the birthplace of roast duck, which is not bad at all. And Zhengzhou people, the love for roast duck has a long history, which can be seen from the roast duck restaurants everywhere, large and small restaurant banquets always have roast duck.
Then Bibi roast duck, after all, "my account is my master", interesting jun writes what, mainly to see what you want to eat...
<h1 class="pgc-h-arrow-right" > Pin Yi De VS Wu Shun Zhai to fight the favorite</h1>
Since it is a battle, it is necessary to choose two companies that are recognized by most people, and the level is similar to the comparison. The guys in the western suburbs chose Pin Yide, and the friends in Guancheng District came out of Wushun Zhai. Hmmm, deep in my heart, are all do takeaway, are also considered old stores, queues can be scary.
Strictly speaking, roast duck, which has a discounted taste over time, is more suitable for dine-in. Whether it is the skin of the sugar or the silky meat slices in the mouth, it is the best choice to make it fresh, and it seems to be a false proposition to do it.
丨 These two roast ducks are more popular with small partners
But Interesting Jun feels that the existence must be reasonable, and judging by the current degree of people's dependence on takeaway, how to do a good job of takeaway is also one of the necessary conditions for the survival of a roast duck shop.
Today, fun Jun bought half a roast duck from two stores, and fought from all aspects to see which one was the real duck king.
丨 Naked hanging oven tong, tender inside and outside scorched cloud flakes red
Of course, the article will also be interspersed with some knowledge points of eating roast duck, after all, being a qualified foodie is not just a taste.
<h1 class="pgc-h-arrow-right" > written before the taste contest</h1>
Half of the 45 a 82 of the Five Shun Zhai, half of the 32 one 55 of the Pin Yi De, from the outer packaging to see the difference, the Five Shun Zhai is better looking, however, in the carry, Pin Yi De plastic bag is more convenient, small size, not easy to deform, uniform force.
(Pin Yide also has a carton, which is used in the whole package, because this article discusses half of the package, so it is not in the scope of comparison).
In terms of speed, it is also 9:30 in the morning, and there is no queue. In comparison, the outer belt of Wushun Zhai is more mature, closer to the feeling of assembly line, and faster.
Of course, this may also be the "method" of the fried duck rack is different, this is left for everyone to taste.
<h1 class= "pgc-h-arrow-right" > duck rack crispy original vs chewy seasoning foot</h1>
To say that among the roast ducks, interesting jun's favorite food is this duck rack, and it must be fried.
The bones are fragrant and wrapped in cumin, pepper and other mixtures, and the outside is crispy and tender on the inside, and the crispy is delicious. Especially late at night when there is a ball game, get two beers, all the bones are chewed up, and the hunger is relieved and bored.
丨 Nibbling on the duck rack, is the favorite of the fun jun
However, in the eyes of the truly knowledgeable, the duck rack will be taken home to clean up by themselves, the head and tail will be cut off, put a small plate alone, and placed in front of the most honored guests at the table.
丨Pinyide's paper bag packaging, very good to reduce the problem of water vapor
In the fried duck racks of these two families, the duck racks of Pin Yide are slightly hard and blackened, which should be overheated and a bit toothless. Packaging in a paper bag reduces the backflow of water evaporation and is suitable for storage when taking out. The taste is salty and fragrant, and there are green onions in it, which makes the overall umami taste a lot higher.
丨Wu Shun Zhai's duck rack, small pieces, full of flavor
Wushunzhai's duck rack is more smooth and soft. The taste is slightly lighter, the taste is full, the pieces are cut smaller, easy to pack and easy to take, the packaging of the plastic box is very strict, although the maximum heat preservation, but it makes the water vapor flow backwards, affecting the taste of the duck rack.
<h1 class= "pgc-h-arrow-right" > skin is inseparable from meat</h1>
The biggest bite to eat with roast duck is the belt meat. And it is very showy of kung fu, whether it is knife work, color, heat, taste, can be reflected.
Each roast duck slice produces 108 evenly sized clove leaves, sliced with belt meat, thin but not broken. Eat roast duck on the "roll", each cake sandwich 2-3 pieces of duck meat, accompanied by green onions, cucumbers, radish, dipping sauce, this is called a roll.
丨Pin yide's duck meat, heat and color are great
Off-topic: The old-fashioned way of eating white sugar was revived by the ladies and ladies in the door of the mansion, because they did not like green onions and garlic, so they dipped in fine white sugar to eat. Perhaps this is the case, and this way of eating is also loved by women and children.
Take-out should be so exquisite, the boss is crying.
丨 The texture of Wushun Zhai duck meat and the skin and meat are connected to each other, which is very kung fu
When eaten alone (no dips, no side dishes), the meat of Wushun Zhai is salty and fragrant, and may be "pickled" before cooking, or the "brush material" of the skin is heavier. Without stuffing teeth, the taste is excellent, the heat is very well mastered, the texture of the meat is clearer, the crispness of the skin is stronger, and the process of "kneading" should have been carried out before baking.
The meat of Pin Yide is more slippery, and if you look at the appearance, you can feel that the meat is fatter, but slightly sweet and greasy. After dipping in sweet noodle sauce, this feeling is even stronger, and you may like sweet friends to like it more. The skin and flesh are "closely linked" and the taste is layered.
<h1 class= "pgc-h-arrow-right" > the "green leaves" that cannot be left out</h1>
In addition to the safflowers such as meat and skin, dipping sauce, shallots, cucumbers, and cakes, the green leaves that accompany the roast duck have to be mentioned.
In the traditional impression, there are three types of condiments for eating roast duck, each of which has a different flavor and adapts to different taste needs. One is sweet noodle sauce with green onions, and then with cucumber strips or green radish strips, etc., to clear the mouth to dissolve the grease; one is garlic paste plus soy sauce, can also be accompanied by cucumber strips or green radish strips, etc., garlic paste taste fragrant and with a hint of spicy, but also can be degreased, it is a very popular condiment in the early years.
丨Wu Shun Zhai shallots, although the number is not much, but the taste and texture are good
丨 Always feel a little less color
Wushun Zhai only accompanied by green onions, but the dipping sauce is a separate small bowl, perhaps the meat itself tastes salty, it is no longer suitable to pour some salty sauce on the meat to eat, gently dip it can be; the onion gives people a feeling of stinginess, just a handful, the length is uneven.
Pin YiDe is closer to the road of Peking duck, dipping in sweet noodle sauce, accompanied by green onions and cucumbers. The onions were fine and neat, but the cucumbers were so dry that they lost their moisture. Minus points.
丨 Pin Yide's onions and cucumbers, but also quite exquisite
丨 The overall appearance is also very good
In terms of the feeling of the cake, it is not very good. It may be the reason for the mass production, the two cakes have a hard texture, the taste is general, and even there is a situation that cannot be opened, it is difficult to uncover either two or three sticky together, or rotten, perhaps it is too stupid to be funny! If you have the condition, you can still try to eat it as hot as possible, and you can also save some face.
Do not microwave, bite can not move, carefully pump the face.
<h1 class="pgc-h-arrow-right" > which one is better? </h1>
After the wine (and not) is full, re-examine the two roast duck takeaways, Wushun Zhai is more likely to win the favor of interesting jun in terms of appearance and taste, and Pin Yide is better than the cost performance, small details and the inheritance of Beijing-style methods.
The taste is basically five or five, if you have to make a "more" choice, it is a good idea.
丨 Interesting Jun prefers Pin Yide, what about you?
But to be honest, these two roast ducks in the world of take-out, is an interesting Jun's "no choice", other take-away roast duck we have also tried, can only eat the stomach, that's all.
Tell us how you feel about these two roast ducks, or what other delicious take-away roast ducks are there? Welcome to leave a message to discuss, everyone to help everyone, eat roast duck, do not want to go home.