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If you ask what is the most delicious dish in Beijing? The gourmets will say in unison: Peking duck.
When it comes to the famous restaurant of roast duck, it is not Quanjude. This 156-year-old century-old shop is known to everyone. In the third year of Qing Tongzhi (1864 AD), Yang Quanren, the owner of this century-old shop, specially invited several chefs from Shandong to use the hanging oven roast duck technique of the imperial dining room of the palace to create a unique famous dish of Peking duck. Yang Quanren was originally a merchant who sold chickens and ducks, and after a small saving, he set up a stall on Qianmen Street in Beijing and began to sell chickens and ducks, and after more than 20 years of hard work, the stalls became small shops and then became restaurants.
Beijing roast duck, extremely test the skill of the master, the mastery of the heat, the familiarity with the grilling angle, determines the final flavor of a roast duck. The Peking duck roasted by this shop is as colorful as red dates, the skin is crisp, and the meat is extremely beautiful, which has long been famous as the Beijing Master. Literati inkers once regarded tasting roast duck and composing poems for this as a beautiful thing in life. Even the legations of various countries in China and foreign sightseeing groups at that time were highly respected, and the gourmets renamed it Quanjude, seeing it as a sacred place for delicious and truth-seeking.
Peking duck roast also uses duck tongue, duck gizzard, duck pancreas, duck liver, duck bladder, duck paws and other materials to make a variety of cold cuts or hot dishes. But cooking is not exquisite.
For example, the mustard mixed duck is made of duck webbing, the amber duck is used with the limb part, the chrysanthemum duck heart is used with the duck heart, the fried duck gizzard liver is used with sandbags and liver parts, the braised duck is made of four kinds of tongue, webbing, pancreas, and limbs, and the three kinds of webbed, liver, and breast meat of the three white ducks...
Liang Shiqiu mentioned in "Yashe Talks About Eating", "Eating roast duck in Beiping, as usual, there is a bowl of dripping oil and a pair of duck racks. Duck oil can be steamed custard, duck rack can be boiled cabbage, or soup can be boiled and marinated. ", the bone residue is not wasted, boiled into a delicious soup, the duck to eat a hundred kinds of tricks and exquisite, I am afraid it is also in Beijing Quanjude.
In the long river of time, Quanjude Phoenix Nirvana came, and the Hepingmen Main Store did not forget its original intention and started again. Moving the courtyard aesthetic into the "old-fashioned" restaurant, the style of the Chinese courtyard is like traveling through time and space, and walking into the door of the big mansion in Beijing to visit friends and feast.
Quanjude's menu is also close to the times, making some changes, combining ancient roast duck and seasonal dishes, so that the end of the year has a little more surprise and comfort. In addition to the classic hanging oven roast duck, brine duck liver, mustard duck palm, etc., Quanjude also learns cooking methods from all over the world, such as this typhoon shelter duck tongue, typhoon shelter is a common dish in Cantonese restaurants, the essence of the typhoon shelter is the unique flavor of garlic, the special feature of this garlic is its sweet caramel, crisp but not simmering, garlic flavor and spicy, soy sauce combined, to achieve a taste balance. Stir-fried with a piece of duck tongue, the taste is harmonious and delicious to the extreme. The aroma of ginger and shallots and garlic dips in duck tongue, which is spicy and rich in flavor, and is a very delicious snack. Under the wine was bard.
There are also such as red fruit crispy meat (the old Beijing traditional fried red fruit and small crispy meat, sweet and sour, crispy and greasy), onion roasted maca mushrooms (using onions roasted sea cucumber method to cook maca mushrooms, the taste is rich and the most healthy nourishment). In addition, there are pea yellows that make ducks, and sugar-burned recipes with less sugar.
You can see that this hundred-year-old brand is using its own efforts and ways to cater to the present, innovating out of the circle while keeping the tradition, and rejuvenating with new vitality.
After going there many times, we found that the seventh floor of Quanjude Andpingmen Main Store is the Roast Duck Museum, where we learned more about quanjude's ancient past and cultural heritage. It is also a good venue for shooting retro style. And it's all free, friends who go to eat ducks can go to the 7th floor to visit.
Saying that there are so many roast ducks, why can Quanjude's roast duck be the first, almost all the famous roast duck masters in Beijing have taught Quanjude, it can be said that Quanjude is the Huangpu Army of the roast duck industry, which is also my curiosity.
More observation will find more unique stories about the hanging oven roast duck - for example: the hanging oven roast duck is characterized by the oven seal, and is the use of fruit wood after the red charcoal roasting, and innovative roast duck with water filling technology, the outside of the open fire, the inside boiling water steaming, the outside skin is crisp, the inside of the tender meat, killing two birds with one stone. More Quanjude stories, or waiting for you to come here to discover it!
Eating duck in Quanjude, there is a particularly ceremonial feeling is that it will give you a postcard indicating the number of the duck you enjoy, we eat the low-747381 roast duck of the Heping store, the whole Quanjude Group has sold a total of 206 million roast ducks, the circle around the earth is about 40076 kilometers, a duck has an eye measurement of 50cm, 206 million ducks are connected head to tail is 51500 kilometers, more than one circle around the earth, how much the people of the world love to eat Quanjude roast duck.
As a business card of the food industry in Beijing and even China, from a certain point of view, Quanjude roast duck can be said to be well deserved. Today, people's tastes and preferences have also undergone many different changes. This is naturally a good thing, proving that our cognition and acceptance of unfamiliar things have increased. At the same time, it is a bad thing to properly pursue something that is still valuable.