After leaving the Summer Palace, it was time for lunch.
After petting the cat all morning, I feel much better.
The feeling of the little furry life purring in your hands is really sweet.
No matter how emo you are, you will be full of hope when you touch a little life.
"We are going to have lunch next. Needless to say, the lunch this time is roast duck!"
“I believe everyone has heard of Imperial Capital’s roast duck countless times!”
“Even now many roast ducks across the country are branded as Imperial Roast Duck!”
According to legend, the beauty of roast duck comes from the precious breed of Peking duck, which is the best quality meat-eating duck in the world today. It is said that the breeding of this special pure Peking duck started about a thousand years ago, due to the period of Liao, Jin and Yuan Dynasties.
Emperors of all dynasties
When Wang was hunting, he accidentally obtained this pure white wild duck species. Later, he raised it for hunting. It has been continued until this excellent pure species was obtained and cultivated into the precious carnivorous duck species it is today. It is a kind of fattened by the filling feeding method.
White duck, hence the name "cramming duck".
In the early Ming Dynasty, the common people loved to eat imperial salted duck, and the emperor also loved to eat it. It is said that Zhu Yuanzhang, the great ancestor, "had a roast duck during the solar eclipse."
The royal chefs in the palace tried their best to develop new ways to eat duck dishes to please the Long Live Lord, so they also developed two types of roast duck: barbecued duck and braised roast duck.
It is said that when Zhu Di usurped the throne and moved the capital to the imperial capital, he also took many roast duck masters from the Jinling palace with him. During the Jiajing period, roast duck was spread from the palace to the people.
"The most glorious among the roast duck family is Quan Ju De, which established the roast duck family's status as the imperial capital's image ambassador. Yang Quanren, the founder of 'Quan Ju De', was originally a small businessman running a chicken and duck business. After accumulating capital,
He opened the Quanjude Roast Duck Restaurant and hired a roast duck master who had worked in the imperial dining room of the Qing Palace to use the palace's "hanging oven roast duck" technique to roast duck exquisitely, making "hanging oven roast duck" popular among the people."
"Quan Jude adopts the hanging oven roasting method, without disemboweling the duck. He only makes a small hole in the duck, takes out the internal organs, then pours boiling water into the duck's belly, then ties the small hole and hangs it on the fire.
Bake it."
"This method does not allow the duck to lose water due to being roasted, but also allows the duck's skin to swell and not be roasted soft. The roasted duck skin is very thin and crispy, which becomes the most delicious part of the roast duck."
"The hanging furnace has a furnace hole but no furnace door. It uses jujube wood, pear wood and other fruit wood as fuel, and uses an open fire. When the fruit wood is burned, there is no smoke, a strong bottom fire, and a long burning time. The roasted duck has a plump appearance and a jujube red color.
The skin is crispy, the appearance is round and plump, the outside is charred and the inside is tender, and it has a fragrance of fruit wood. The taste becomes more wonderful when you taste it carefully. Strictly speaking, only this roasting method is called Imperial Roast Duck."
"Strictly speaking, this is the authentic imperial roast duck!"
"But in addition to the hanging oven style of Imperial City roast duck, there is another style of roast duck in the stifled oven!"
"The so-called 'stewing furnace' is actually a kind of ground furnace with a furnace body made of bricks and about one meter square in size. Its production method was first introduced to Beijing from the south, and its characteristic is that 'ducks can't see the open flame', which is derived from
It is cooked on the charcoal fire in the furnace and the hot furnace wall."
"Due to the need for dark fire, very high skills are required. The person in charge of the oven must control the temperature in the oven. If the temperature is too high, the duck will be roasted, otherwise it will be undercooked. The skin of the braised duck is shiny and crispy, and the meat is white.
, tender and delicious. The braised roast duck is Bianyifang’s signature dish, but the stew oven for cooking rice straw has long been changed to an electric stew oven.”
"Nowadays, there are very few roast duck restaurants that use stew ovens. Most roast duck restaurants use the whole Jude hanging oven roasting method. The stew oven roast duck tastes more tender, and the juice of the duck skin is obviously richer and fuller.
The fruity aroma of the hanging-oven roast duck seems to make people more aware of the wisdom of the 'roast' cooking method that humans first mastered."
"Hey, having said all that, it won't be that obvious if you don't actually eat it once!"
"This time we will go to Quanjude to see if it still tastes the same as before!"
After leaving the Summer Palace, Ye Gui remembered that there was a Quan Ju De nearby.
“This store is a bit small, so we’d better go to the main store!”
The Quanjude main store is located in the center of the imperial capital and is a converted palace.
At this moment, the door is hung with red lanterns, and the three characters "Quan Jude" are shining brightly.
There are people coming and going at the entrance. Although the locals don't go there very much anymore, the guests who come to visit the imperial capital want to try it.
When Ye Gui entered the store, Wang Defa, the boss of Quan Jude, was already waiting at the door.
"Lord God of Cookery, long time no see!"
Wang Defa took the initiative to say hello.
"Boss Wang, long time no see, your belly is getting bigger and bigger!"
Ye Gui patted Wang Defa's belly, which looked like he was hiding a ball.
"Isn't this why people gain weight when they reach middle age? Not everyone is the same as the God of Cookery!"
Wang Defa silently tightened her abdomen to make herself look less fat.
"You don't mind if I come to disturb you this time, do you?"
"I don't mind, I don't mind. It's an honor for us that the God of Cookery can come to Quan Ju De. Please come in!"
Entering the store, the roast duck inside is very fragrant.
It feels like I'm in a duck shop.
And the fragrance of fruit wood surrounds it, wrapping the fragrance of duck.
Wang Defa took Ye Gui to a corner, next to the window.
The scenery here is unique and it is also Ye Gui's favorite location.
"Master God of Cookery, let's have a roast duck. Can the bones be made into salt and pepper?"
"You still remember, just go ahead!"
"Okay, please wait a moment!"
Wang Defa left immediately, and Ye Gui explained: "Wang Defa was also a very good roast duck master before. When the Avengers attacked Daxia, Master Wang defeated the opponent with a roast duck and convinced the opponent!"
"Then I secretly ate the rest. Not to mention, it was so damn delicious!"
Ye Gui remembered the taste and couldn't help but sigh: "The skin of the duck is very crispy, and all the duck fat has been roasted cleanly, but the fragrance of the duck fat is completely left behind!"
“And the duck meat is very soft and tender, with a milky aroma!”
"A piece of thin skin from the duck's back, and then a piece of meat from the duck's leg. Combine the two, and wrap it with spring pancakes. The taste is really unforgettable!"
"Oh, by the way, there's also some dipping sauce, which is sweet and sour. It's a perfect match for the duck!"
As he said this, Wang Defa had already put on his chef's uniform and chef's hat, and pushed the trolley over.