The Beijing Winter Olympics is coming to an end. Let’s take stock of the Chinese food in the Olympic Village, which is envious of the South Koreans who only know to eat pickles.

The first is Beijing roast duck

“Beijing roast duck” has a long history. As early as the northern and Southern Dynasties, the “roast duck” has been recorded in the diet annals, and the “burn duck” is recorded in the “drinking and eating” written by the Yuan Dynasty imperial doctor Hu Sihui.
Burn duck is “roast duck”, which is the earliest kind of roast duck. After Emperor Zhu Yuanzhang of the Yuan Dynasty established his capital in Yingtian (Nanjing), the imperial chef of the Ming palace made dishes with Nanjing plump and fleshy Lake ducks. In order to add flavor to duck meat, roast duck meat with charcoal fire to make it crisp and fragrant. In the late Qing Dynasty, Guangzhou dog roast duck was praised for being fat but not greasy, and was named “roast duck” by the royal family.

At the beginning of the 15th century, the Ming Dynasty moved its capital to Beijing, and the roast duck technique was introduced into Beijing from Nanjing and further developed. Beijing roast duck appeared like this. Liu Ruoyu, a eunuch during the Wanli period of the Ming Dynasty, wrote in the book “history of the Ming Palace · good diet”, that local people roast geese, chickens and ducks. Explain that roast duck had become a famous dish with Beijing flavor at that time. In his early years, he operated Roast Duck restaurants in Beijing, such as change square, Quanjude, Liuhe square and Zhenyuan restaurant.

“Beijing roast duck” has hanging oven, stewing oven and cross grilling. Hanging oven baking and stewing oven baking are the most common. The difference between hanging oven baking and stewing oven baking is that the former generally uses solid wood such as jujube, peach and apricot as fuel, while the latter closes the oven door and bakes with dark fire. The two effects are the same. Roast duck is made of Beijing stuffed duck, about 4kg. After 60-70 days of forced feeding, it can weigh up to 3kg. It is characterized by fat body, thin skin and large chest. It is especially suitable for barbecue. Beijing roast duck was originally raised in Yuquan mountain and shuisha river. There is no ice in winter. It drinks mineral water and eats mineral water, fish, shrimp and aquatic plants.

"Beijing roast duck" has a variety of ways to eat. It's best to put it in lotus leaf cake or sesame cake. It is also equipped with appropriate condiments, such as scallion, sweet batter, mashed garlic and so on. According to personal preferences. For people who like sweet taste, they can eat it with white sugar or with Cucumber Strips and radish strips according to different seasons, which can clear the mouth and alleviate the greasy feeling. Duck bone slices are added with cabbage or white gourd to make soup. It tastes very special. The roast duck is cut into 0.6cm wide and 4.5cm long duck pieces with bones, and then poured with rich flavor juice. It can also be used as a cold dish.

When the chef makes small pieces and starts eating, remember to have a trick: eat a piece of duck skin first, stick sugar on it, and don’t stick anything else. Crisp and fragrant, full of satisfaction.

The roast duck weighs about 1 / 3 less than the raw duck. It is purplish red, shiny, crispy and tender. Generally speaking, the finished product weighs about 4kg and is made into willow leaves with leaves. 108 pieces are considered qualified. When the product is hot, it is placed on the guest’s plate.

The normal way to eat is to roll up pancakes。

Welcome to Beijing. Welcome to Beijing roast duck. It’s a little expensive now. There are some good places
Quanjude, jieyifang roast duck restaurant, Dadong Roast Duck restaurant, Siji Minfu roast duck restaurant, Siji Minfu roast duck restaurant, Liqun roast duck restaurant, etc. The taste is slightly different. They are all very delicious.