Every festive season, a strong sense of nostalgia pours into the mind, the people, things, and tastes of the hometown, the roar of roasted sweet potatoes on the street, the smell of braised pork in my mother's hand, and the roast duck of the party table... This feeling cannot be forgotten for a long time.
Known to be 800 years earlier than Beijing roast duck, Chef Fenjing roast duck is well-made and praised by diners after tasting it. As early as the Northern Song Dynasty, it was a famous dish in the restaurant, and with the change of history, the roast duck eventually became a treasure at the Kaifeng banquet.
Charcoal fire can make food emit the purest aroma, especially for ducks, Chef Cheng Jing roast duck using the traditional roast duck technique - hanging oven method, the fuel is strictly selected on the good jujube wood after baking time of up to 90 minutes, jujube wood fragrance into the duck body fragrance is more intense.
After the duck is evenly roasted over a date charcoal fire, the duck meat is bright in color and crispy and tender. The chef's technique is clean and neat, ensuring that the duck meat is presented to the customer at the best taste.
Each slice of duck meat is thick and even, dipped in sauce with strong lotus leaf cake and crispy small baked cake, the rich jujube wood aroma bursts out from the mouth, the roast duck's aroma, tenderness and crispness are vividly displayed, making people eat endlessly
The taste of the Mid-Autumn Festival, hidden in the reunion. Chef Cheng's Roast Duck may not give you the feeling of reunion, but it can give you the taste of home. Mid-Autumn Festival, let Chef Cheng's Roast Duck witness your reunion moment~