86-1051660414 & 86-13910684455

service@beijinglandscapes.com

BeijingLandscapes
Home > > Travel Blog > > Mistakes I Made Eating Peking Roast Duck
About Us

Mistakes I Made Eating Peking Roast Duck

First time to Beijing, under the leading of the tour guide, we came to the Quanjude Restaurant to taste of the Peking Roast Duck. Once enjoyed the honored Roast Duck, I corrected the mistakes I ever held.

Peking Roast Duck

Just Regard Peking Roast Duck as New Dish
For the fresh appearance and delicious flavor, Peking Roast Duck appears to me as a new-produced dish. I have never studied it not alone its background and culture. While eating, I just got it has the same high with Great Wall. It has profound history and deep traditional cultural connotation. It is said that earlier in the Yuan Dynasty, the dish only served in royal families. Up until the Southern Song Dynasty, ducks were roasted in the area around Jinling. However, the later Yuan Dynasty rulers moved their capital city to Beijing from Nanjing and took with them their cuisine thus making roast duck popular in the city that was finally to make it its very own specialty.

Confuse the Cooking Procedure
For the delicious Peking Roast Duck, one piece by one piece, I thought they were cooked very simple from the appearance. However, to my surprise, it spends much time cooking and there are many procedures. Over a long period of improvement, the cooking procedure has been firmly established. First, a suitable white Beijing duck should be prepared. After this duck was plucked, air is pumped between its skin and flesh. A small incision is made for the removal of the entrails. Second, one the duck was totally cleaned, a wooden skewer is inserted through it to facilitate its hanging and ultimate heating. After that, the skin of the duck is air dried and brushed with a layer of sugar. At last, this duck was put into a big oven, using a smokeless hardwood fuel and heating to about 270 degrees Centigrade for 40 minutes. After that, the delicious roast duck is ready.

Mistake in the Eating
In the eating procedure, there are also certain ideas. When eating the duck, the chef will put over 100 thin flakes on the table and each has its piece of crispy skin. First, taking one of the small, thin pancakes provided and spread it with plum sauce, small slices of spring onions and then adds some pieces of duck. Then, roll the pancake up and take a bite.

Peking Roast Duck is just like a scenic spot needing your careful tastes!