Big Bears are all miscellaneous, little by little, day by day: roast duck

The traditional six animals "pigs, cattle, sheep, horses, chickens and dogs", it can be seen that the status of ducks in the table is not good. But now, all kinds of duck goods, roast duck, steamed duck, stewed duck, plate duck... It's all the rage.

Big Bear Dudu likes to eat roast duck. Beipai roast duck is the first choice for Peking duck. It is said that the Peking duck originated a thousand years ago, the ancestors were pure white wild duck seedlings, after careful cultivation, it became a valuable meat to feed the ducks.

Beijing roast duck, formerly known as "roast duck", developed to the end of the Qing Dynasty and the beginning of the people, the duck roasting method developed three forks: char siu, stewing stove, hanging stove.

The practice of roasted duck is similar to char siu meat, which is basically invisible in the north now.

Grilled duck actually originated when poor people set up table noodles. In the early years, every New Year's Festival, marriage and funeral, and dowry paid attention to a roasted meat. Those who have money burn piglets; those who have no money use ducks instead. Over time, many stove shops specializing in roast meat have evolved into restaurants specializing in roast duck.

The oven is baked, there is no open flame, the stove is made of brick, there is a door, the duck is put into the stove, the door is closed and stewed. This method is very demanding on the process, the duck is slow, and if the heat is not in place, it cannot roast the duck with fluffy taste and tender meat, so it is not popular.

The roast duck is roasted over an open flame. Pay attention to the use of fruit wood, generally date wood or pear wood, roasted duck has a fruity aroma. Hanging oven roast duck pays attention to "inside cooking and outside roasting", before roasting, the broth is poured into the duck stomach, so that the roasted duck is tender on the outside and tastes better.

Now the major roast duck shops are basically hanging oven roast duck, baking as you like, baking as soon as you want.

The duck is roasted, pay attention to the master in the face of the meat, requiring that each piece must have skin and meat and oil, and the skin and meat cannot be separated. The number of films is: eighty-eight, one hundred and eight, one hundred and twenty-eight.

Customers can eat the dough with sweet noodle sauce, duck meat and shredded shallots, and a few prefer to eat it with crispy and crispy duck skin dipped in sugar.