What are the differences between roast duck and roast duck?

In addition, the biggest difference between roast duck and roast duck is that seasonings are added during the production process of roast duck, while no seasonings are added during the production process of roast duck. When eating, it depends entirely on Condiments. The best roast duck is Yiliang roast duck. Yiliang roast duck has a history of more than 600 years, which is comparable to Beijing roast duck. There are two types of roast duck: baby duck and fat duck: baby duck, with tender meat and sweet taste; fat duck with more fat and old meat, if paired with Eat it with scallions, Sichuan peppercorns or sauce products, it will have a unique flavor, especially the Dog Street roast duck. The production of Yiliang roast duck is very exquisite. When roasting, pine hair knots are used as fuel. When the smoke is gone, the duck body is turned over in time, and honey water and lard are spread on the skin. The duck roasted in this way has yellow and crispy skin without being burnt, crispy and soft meat, sweet and tender off the bone, and is very delicious. You can taste this famous dish in many places in Kunming, such as the recommended specialty restaurant Guxinyuan. Yiliang roast duck is not considered a local dish of Yunnan. It was introduced from the south. According to legend, Zhu Yuanzhang in the Ming Dynasty sent Fu Youde to fight in Yunnan, and at the same time he brought the roast duck master Li Haishan with him. After the reunification of Yunnan, Fu Youde, who returned to Nanjing and was granted a title, was sentenced to death by Zhu Yuanzhang. After hearing the news, the roast duck master did not dare to return to Nanjing, so he opened a roast duck restaurant in Yiliang anonymously. Yiliang roast duck has been passed down to this day. The roast duck is of course Quanjude roast duck in Beijing. The original name of "Quanjude" was "Dejuquan". It was a dried and fresh fruit store opened by a Shanxi man in the alley of the meat market outside Qianmenwai, Peiping. Later, Yang Quanren, a native of Jixian County, Hebei Province, set up a stall to sell chickens and ducks in the meat market. In the third year of Tongzhi ( In 1864), Yang Quanren bought the bottom of this shop and started selling roast duck. Mr. Feng Shui suggested that Yang Quanren change "Dejuquan" to "Quanjude". The main characteristics of Quanjude roast duck are that the duck skin is crispy and the meat is tender, which is the most delicious. There are three ways to slice duck, one is almond slices, which is the most traditional way, and the duck meat is sliced ​​like almonds; the other is sliced ​​like willow leaves, and the other is to eat the skin and meat separately, with the duck skin. Crispy, crispy and fragrant, the duck meat is thin but not broken. When eaten wrapped in lotus leaf cake, it is crispy, fragrant and tender.