Is Beijing roast duck delicious? & gt
Quanjude is the most famous brand of Beijing roast duck.
Quanjude Roast Duck Restaurant was founded in Tongzhi three years of Qing Dynasty (AD 1864). Now its head office is in Qianmen Street, and there are many semicolons in Beijing, among which Wangfujing Street Store, Hepingmen Roast Duck Store and Tuanjiehu Roast Duck Store are all famous. Heads of state, heads of state, prime ministers and officials from nearly 200 countries and regions, including Gary, Gu Song, Heath, Toshiyuki Kaibu, Lee Kuan Yew, La Gandhi and Prince Sihanouk, have all visited the prestigious Quanjude.
Yang Shoushan, founder of Quanjude, was born in Yangjiazhai, Jixian County, Hebei Province. In the early years of Xianfeng in the Qing Dynasty, Yang Shoushan, who was clever and willing to work, arrived in Beijing and began to trade chickens and ducks. With a certain amount of savings, I sold the store selling dried and fresh fruits on Qianmen Street, "Dejuquan", and changed its name to Quanjude according to Mr. Feng Shui's words. At that time, the business of cheap shops in Mishi Hutong was booming, and the demand for roast duck was in short supply. Yang wants to roast duck by roasting pigs. After many experiments by Yang Shoushan and his colleagues, hanging roast duck finally succeeded. Quanjude didn't sell staple food at that time. When guests come to dinner, they should eat staple food. Let the apprentice go to the small restaurant next door to buy pancakes and stir-fry, and call from Zhengyang Building, Tianfu Hall and Hongqing Building of Chaoshou Hutong in the meat market. After more than ten years of operation, it developed into a famous restaurant in Xuan Tong and the Republic of China.
Quanjude can become a famous restaurant, the first reason is that the materials are solid, the chef is skilled and the operation is serious; The shopkeeper warmly entertained the customers. In the second year of Xuantong in Qing Dynasty, Quanjude expanded its facade and converted it into a two-story building. In addition to a scattered seat that can accommodate forty or fifty people at the same time, there are more than twenty single rooms in the store. During the Republic of China, the famous chef Xing Wu Yulai Quanjude was invited to Tianjin Deng Ying Building. His cooking is superb, and the fried dishes are delicious. Airball, steamed duck, crispy meatballs and walnuts are all his specialties. After the death of Yang Shoushan, his son Yang Qing and three other brothers continued to run Quanjude. Tianjin Heather opened the first Quanjude semicolon. Since then, Quanjude Roast Duck has enjoyed a high reputation in Beijing and Tianjin. Quanjude's business declined after the July 7th Incident.
After liberation, Quanjude quickly resumed its development. 1950, in Beijing Xidan Branch (later Hongbin Building). 1959 in Wangfujing branch again. 1964, the head office of Qianmen Wairou Market was expanded, and a spacious and bright new store was built in front of the old store, that is, east of Qianwai Street, and an overpass was erected between the new and old stores to connect the new and old stores. 1979, Beijing Quanjude Roast Duck Restaurant was built in Heping Gate.
Why is the word "de" missing a horizontal line?
"Quanjude", formerly known as "Dejuquan", is a preserved fruit shop opened by a Shanxi man in the alley of the meat market outside Qianmen, Beiping. Later, Yang, a native of Jixian County, Hebei Province, went to the meat market to set up a stall to sell chickens and ducks. After three years of Tongzhi (1864), Yang opened this store and began to operate roast duck. Feng Shui Master suggested that Yang should change "gathering virtue" to "gathering virtue", which means to concentrate, gather but not leave, pay attention to business ethics, and be childlike.
But have you noticed? The word "Germany" on the "Quanjude" plaque is missing a horizontal line. Why?
At that time, the shopkeeper Yang asked the scholar Qian Zilong to write a plaque, because Yang had already hired 13 guys, plus one *** 14 of himself. In order to let everyone work with peace of mind, Qi Xin made a concerted effort to ask Qian Xiucai to write less, indicating that everyone can't cross a knife in their hearts.
The origin of ducks
At that time, the grain and rice leaked from the ships carrying imperial grain on the Beijing-Hangzhou Grand Canal fell into the river, and some farmers who raised ducks and fished for a living gathered in Jishuitan, Beijing. Quanjude buys ducks from farmers. Now Quanjude Group uses a large number of ducks, so it has signed a duck recycling contract with surrounding farmers. In order to speed up the growth of Beijing ducks and shorten the feeding cycle, Quanjude roast duck was stuffed for three months, with an average of 5.5 ducks per duck.
working methods
Quanjude roast duck is meticulous in duck selection, feeding, slaughter and barbecue. Quanjude selected Beijing stuffed ducks to pay attention to feeding 100 days, weighing more than 5 kg can be slaughtered. After the duck is slaughtered and depilated, dig a small hole under the duck's right arm, put two fingers into the hole, take out the duck's internal organs, then wash the duck inside and out with clear water, blow the duck's skin with your mouth, insert a straw on the duck's tail, then pour boiling water into the hole under the duck's arm and sew the hole with silk thread. When everything is ready, hang the duck on the hook and roast it in the oven. In this way, the duck is roasted outside and cooked inside, and the duck is out of the oven. Tender outside and tender inside, oily yellow skin. Roast duck uses jujube, pear and other fruit trees as fuel. Quanjude also has requirements on the size and location of fruit trees, which must be the trunk of a fruit tree weighing 3 kg. Causal wood burns smokeless, and the aroma of fruit trees can easily penetrate into ducks. The duck baked in this way is fresh, tender, fat but not greasy, delicious and sweet, which makes people never tire of eating it.
First, apply the exclusive seasoning to the raw ducks, and then master the heat. If the fire is short, it will be born, and if it is too long, it will be black.
study sth in detail
Gourmets of all ages have eaten Beijing roast duck and many exquisite foods. It seems that if they don't eat like this, they won't show the authentic flavor.
To sum up, there are four main points:
Pay attention to the season:
Roast duck must be eaten in the right season, and bad season will affect the taste. Taste advocates that it is best to eat roast duck in winter, spring and autumn. The reason is that Beijing ducks in winter and spring are fresh and tender; Autumn is crisp, the temperature and humidity are especially suitable for roast duck, and the ducks at this time are also relatively fat. The summer climate is hot and the air humidity is high. At this time, Beijing duck meat is thin and thin, and its quality is poor. The skin of roast duck roots easily (that is, it is not brittle), so it tastes bad.
Pay attention to the method of making movies:
Because slicing is good, not only the shape of the dish is better, but also the taste is more beautiful. After the roast duck is roasted, cut off the skin and put it on a plate before the duck breast collapses. Duck meat at this time is crisp and delicious in your mouth. The practice of duck slices is also very particular. Slice the duck skin while it's hot. It's crispy and delicious. Then eat a piece of duck. Second, there is a piece with meat, which is thin but not broken. A duck weighing 2 kg can cut 108 slices of duck meat, with uniform size, such as the taste of clove leaves, crisp, fragrant and smooth, and unique flavor.
Pay attention to seasoning:
There are three kinds of condiments for eating roast duck, which have different tastes and need to adapt to the tastes of different guests. One is sweet noodle sauce with onion segments, and then with cucumber strips or green radish strips to relieve boredom; One is mashed garlic with soy sauce, and it can also be paired with cucumber strips or green radish strips. Garlic paste tastes fragrant and spicy, and it can also relieve greasy. It is a very popular seasoning in the early years. There is also a dessert method with white sugar as seasoning, which is favored by customers who don't like onions and garlic, especially young women. The first seasoning method is the most commonly used at present, and the sweet noodle sauce used in it is produced by Beijing "Liubiju", otherwise the taste will not be regarded as authentic.
Pay attention to food:
There are two kinds of food commonly used to eat roast duck, one is lotus leaf cake; One is hollow sesame seed cake. You can peel off two pieces of lotus leaf cake, coat each piece with sweet noodle sauce, then add onion, cucumber strips, (or carrot strips) and roast duck slices, or coat garlic paste, soy sauce and cucumber strips (or carrot strips), and then clip the roast duck slices and roll them up to eat. In the early years, Quanjude Roast Duck Restaurant often prepared a kind of millet porridge with barley and red beans. This kind of millet porridge is bright in color, smooth and refreshing. Drinking a small bowl of this special millet porridge after eating roast duck will definitely bring you incomparable comfort.
Full duck seat:
Generally 10 people eat, and two roast ducks can be served as the main course. In addition, the wine is accompanied by four cold dishes, such as stewed duck, sliced white duck, mixed duck feet and stewed duck ribs. Fried duck heart, stewed four treasures, fried duck liver and fried duck intestines. Finally, duck rack soup. Today, there are more than 100 kinds of hot and cold dishes in the whole duck pad. The famous cold dishes are: spiced duck, spiced duck, mustard mixed with duck feet, stewed duck breast, salted duck liver, Maotai duck roll, crystal duck tongue, shredded duck mixed with vermicelli and so on. Well-known stir-fried dishes are: fried liver, sesame duck liver, stewed duck with three white sauces, roasted duck heart, fried duck heart with onion, diced duck with sauce, green pepper duck intestines, fried duck pancreas with oyster sauce and so on. The famous stews and soups are: Stewed duck with four treasures, stewed duck tongue, stewed whole duck, stewed bean sprouts with bad sauce, stewed diced duck skin, jasmine bamboo shoots and duck tongue soup, duck bone milk soup and so on. Famous dishes include: Swallows flying all over the sky, shark's fin wrapped in duck, stuffed duck meat with tremella, grilled three treasures in white sauce, abalone duck box, steamed duck, Julian dried salted duck, Peking duck roll, hibiscus duck tongue, glass duck breast and so on. There are also famous pasta with unique styles, such as duck crisp, snowflake duck egg crisp, diced duck stuffed with mushrooms, shredded duck spring rolls, four sweet dumplings of whole duck, steamed dumplings of duck Four Treasures of the Study, and Pan Si duck oil cake.