Kyoshi is a beautiful meal, and it is better than a duck!
Touring the Great Wall and eating Quanjude roast duck has become the most obvious sign of whether Chinese and foreign tourists have ever come to Beijing. Especially in the old foreigner Beijing, the first bite of Quanjude roast duck they ate was like eating the taste of Chinese culture.
Quanjude roast duck is well-known at home and abroad, and a series of boutique dishes represented by whole duck seats, specialties, innovative dishes, and celebrity banquets have formed the cuisine culture of Quanjude Haina.
Beijing Quanjude Roast Duck Restaurant was founded in the third year of Qing Tongzhi (1864) and has a history of 157 years until this year. The mellow flavor is known at home and abroad for its crispy skin, tender flesh, bright colors and aromatic smell, and is listed as the first of Beijing's specialties. In 2008, Quanjude hanging oven roast duck technique was included in the second batch of national intangible cultural heritage representative project list.
The founder of Quanjude, Yang Quanren, is a native of Jixian County, Hebei Province. In 1864, the third year of Tongzhi, he took out his savings from many years of business in Beijing and bought a dried fruit shop with the name of Dejuquan. Under the guidance of Mr. Feng Shui, the old name of Dejuquan was turned upside down into Quanjude. Then he invited Qian Zilong, a talented artist who was quite accomplished in calligraphy, to write three large characters of Quanjude, which were made into gold plaques and hung on the lintel, which was hung for more than a hundred years. Now and now quanjude is a big business and has a global reputation.
The shrewd Yang Quanren knows that if you want to prosper in business, you must have a good chef, a good head, and a good treasurer. He learned that in the Jinhua Pavilion, which was specially designed for the imperial court to roast duck, there was a master surnamed Sun who was very skilled in roasting duck, so he tried every means to dig him up. After coming over, he changed the original stuffy stove to a hanging stove with a large height, a wide hearth, and a furnace that can roast more than a dozen ducks. The duck roasted by him has a beautiful appearance, plump and full, bright color, jujube red color, crispy skin, tender flesh, delicious and crispy, fat but not greasy, thin and not chai, for Quanjude roast duck won the reputation of Jingshi cuisine, mo is better than duck.
Our beloved Premier Zhou Enlai has visited Quanjude 27 times to invite foreign guests, and at the same time has also made a particularly good interpretation of the three words of Quanjude: all without defects, gathering without dispersion, and benevolence is supreme.
Quanjude roast duck into the furnace pays attention to three non-sticks: can not dip the stove; can not dip the bottom table; can not dip the stove door. Fly into the furnace.
The main requirements of the slices are: the size of the slices is consistent, the thickness is consistent; each slice is skinned, and each piece is meaty.
The roasted duck is about two pounds and four two, requiring eighty to one hundred pieces under the slices, and the meat under a roast duck slice is about one pound and two or two. After the duck slices are finished, the chef also breaks off the duck head, cuts it in half with a knife, and slices two small pieces of meat from the tail of the duck, symmetrically placed in a small plate. At the same time, two strips of duck tenderloin are placed horizontally on the head of the duck, and the sliced duck meat is served at the same time, indicating that the roast duck ordered by the guest has been served, with a head and a tail. Duck head can be dipped in pepper and salt to eat, and some guests also love to eat this bite. Of course, the duck tail has nothing to eat, but is just used for illustration. Two duck tenderloins are reserved for distinguished guests or older guests at the table.
"President Xi advocates cultural self-confidence, you must really feel that your culture is good, and the culture must be conscious, consciously pass on the Chinese culture, the Beijing flavor culture, forever." What we can do is to pass on the skills of roast duck in the whole Jude hanging oven. In another hundred years, even longer, you will be able to taste the real, authentic, original Quanjude roast duck. ”
After the strict test of history, the new era has arrived, Quanjude has a new look, innovates on the basis of skill inheritance, and also goes out of the country. Today's Quanjude is not only a food, but also a representative of Beijing culture. Quanjude Roast Duck shows the world Chinese culture and attracts people from all over the world.