The legend of the origin of roast duck

In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the founding emperor of the Ming Dynasty, "ate a roast duck during the solar eclipse". In order to please the long live grandfather, the royal chefs in the court tried their best to develop new ways to eat duck gizzards, so they also developed barbecued roast duck and braised roast duck. "Quanjude" is the representative of roast duck, and "Cheap Square" is the most famous roast duck in brown sauce. Jinling roast duck is made of fat grass duck with a net weight of about 2.5 kg.

After Judy usurped the throne and moved to the capital, she also took away many roast duck chefs in the Nanjing court. During the Jiajing period, roast duck spread from the palace to the people, and the old "Cheap Square" roast duck restaurant was opened in Mishi Hutong, Caishikou, which was also the first roast duck restaurant in Beijing. At that time, the name was "Jinling Piece Duck", and the market of the old "Cheap Square" was specially marked with a small print: Jinling Roast Duck.

1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened, and the roast duck technology developed into the era of "hanging furnace". It is roasted with the naked fire of fruit trees, and has a special fragrance, which not only makes Wan Li roast duck fragrant, but also makes Beijing roast duck replace Nanjing roast duck, while Jinling sliced duck can only be seen on the menus of several big cities in the south, such as Hongkong, Macau, Shenzhen and Guangzhou.

According to legend, the beauty of roast duck comes from the precious Beijing roast duck, which is the best meat duck in the world today. It is said that the breeding of this special purebred Peking duck began about 1000 years ago. It was because of the hunting of emperors in Liao, Jin and Yuan dynasties that this pure white wild duck was occasionally obtained, and then it was raised for hunting until it was obtained and cultivated into a precious meat duck variety today. That is, a white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck spread to Europe and America a hundred years ago, and it became a blockbuster after breeding. Therefore, Beijing duck, as a high-quality breed, has long been the source of rare duck breeds in the world. Beijing roast duck is roasted with Beijing's unique fruitwood charcoal fire, which has a unique taste.

People in Nanjing eat roast duck, paying attention to crispy skin and tender meat, fat but not greasy. But the real connoisseur is very picky about the bag of red brine given by the store. Whether the roast duck in the store is good or not can be guessed by its appearance, but whether the old stew is good or not depends on your mouth and mouth. Open hearth roast duck must be filled with water. Roasted outside, cooked inside, and once the duck is cooked, this packet of juice is also fresh. Pour the brewed honey brine into the soup while it is hot, and sprinkle with sugar, rice vinegar and refined salt. Adding a drop of soy sauce when elegant is not a skill. The old bittern in the red soup is authentic.