Tasty Beijing Roast Duck

26 Nov

When I talk about this particular Chinese food, I want to tell you something about its cooking method. In terms of its cooking method, there are two types. For one method, the duck is cooked in a hung oven. The most famous restaurant which represents it is Quanjude. For the other one, the duck is cooked in a closed oven, which is represented by the restaurant of Bianyifang. You can find these two restaurants in Beijing easily.The first one is popular with those madams and misses who once lived in the old buildings of Beijing. They ate neither shallot nor garlic. They ate it by dipping the crisp and tender duck skin into sugar.

The second one is to eat it with some sweet bean sauce and spring onions. First, you take some sauce with chopsticks and spread them on a piece of pancake. Then put a slice of duck and some spring onions on the pancake. Finally wrap up the cake and eat it.The third one is to eat it with some mashed garlic and sweet bean sauce. Mashed garlic can remove oily feeling effectively. You can dip a slice of duck in mashed garlic and sweet bean sauce to eat. The taste is very particular, which is favored by many customers. Usually, the roast duck is cut into one hundred and twenty slices before being served to customers. First, a special sauce is brushed onto some small thin pancakes. Then thin slices of green onion, garlic sauce and duck slices are placed on the pancake. Finally it is wrapped and eaten. If one feels this method is not to their liking, they can simply dip the duck slices into white sugar and then eat it.

Discard wing tips and neck. Transfer apricots to bowl. Pour pan juices into medium saucepan and spoon off fat. Add the thyme sprig and boil until juices are reduced to 1 1/4 cups and thickened slightly, stirring occasionally, about 7-8 minutes. Return apricots to juices to rewarm and season with salt and pepper.Duck cooked this was said to be crisp and golden brown with tender and tasty meat. After the Qing came to power they changed the method of duck cooking to suspending the ducks over a flame in an open oven. These two traditional methods of cooking duck are the foundations of the two modern methods of cooking Beijing Duck.All because Henry Kissinger and Richard Nixon kept returning to China for more duck. Just imagine how different history would be if the Havana Cigar had the same effect on US politicians!

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