What's the difference between street roast duck and high-end roast duck restaurant?

Beijing roast duck, with its bright red color, tender meat, pure and heavy taste, fat but not greasy, has conquered the world's foodies. Nothing can represent Beijing better than Beijing roast duck.

Visitors to Beijing will also go to the time-honored brand to taste authentic Beijing roast duck, but this is only the choice of some people. After all, an old-fashioned roast duck is hundreds of times bigger, and it is quite painful for ordinary working-class people to eat it once. Therefore, the affordable roast duck in street shops has become the choice of many people, and dozens of pieces are enough to satisfy their desire.

So what's the difference between the roast duck in a street shop and the roast duck in a high-end restaurant?

The first is the difference in composition.

The price of roast duck in street shops is generally around 20-50 yuan. There are two main sources of ducks used in street shops. One is the frozen duck meat in the state-owned combat readiness warehouse in China. This kind of duck mainly comes from various state farms in China in the last century. Duck meat is older than the buyer and tastes poor, but the price advantage is obvious.

Second, the British cherry valley duck introduced in recent years has less fat and more lean meat, which is also called lean duck. The feeding cycle is generally 30-32 days, which can meet the trend of mass fast food consumption, which is also the duck meat used more in street shops.

The duck used in the high-grade roast duck restaurant is the only authentic raw material in Beijing. Feeding with fattening feed such as distiller's grains, using special pedal filling machine, characterized by large size, thick subcutaneous fat and tender meat, so it is expensive.

Ducks that have been plucked, eviscerated and eviscerated are called white striped ducks. The market price of ordinary ducks is about one in 50 yuan, and the best duck farm price is about 60- 100 yuan.

The duck sent by Nanjing is a lake duck in the south. It is small and oily, and the bottom taste of the duck is quite good. Lingnan school generally adopts Guangdong rice duck, which is large and thick with crisp skin but rough taste.

The second is the difference in cooking techniques.

Street shops generally use the converter method, using electric heating wire to make roast duck, which only needs three steps: coating, roasting and slicing. The roast duck in the senior roast duck restaurant must be blown, drenched, dried, roasted and sliced before serving, and the skin and meat of the roast duck are fully separated by subcutaneous pumping, so that the roast duck is crispy outside and tender inside, and has a unique taste.

Then fill in the ingredients, seal the mouth, and then put the duck into the water to "iron the skin" to make the duck skin tighter. Then it needs to be inflated again to make the whole duck fuller, and then it can be dried with sugar and baked in the oven.

High-grade roast duck restaurants are generally stewed with bricks, using fruit trees or pine charcoal as fuel, with thick walls, suitable temperature and uniform roasting.

The oldest school is Nanjing School, which is baked in a stewing oven. The fuel is wheat straw and corn straw or charcoal basin. Lingnan school adopts charcoal fire open hearth method, and the fuel is charcoal or anthracite, also known as barbecued pork method.

The third is the difference in taste.

The problem with the roast duck in the street shop is that there is a layer of white fat between the skin and the meat, which affects the taste and is unhealthy. Duck meat is inevitably a little firewood. Moreover, street shops will pickle ducks with various heavy spices before roasting.

Therefore, roast duck meat is salty and can be used for drinking. The sauce provided by the store is not quite like the authentic sweet noodle sauce. It is thin, not too salty and not delicious.

Senior roast duck restaurants will roast the skin just right. There is no white fat under the duck's skin, and the taste is light. The duck is raw and roasted, and there is no salty taste in the empty mouth. Salty taste depends on sweet noodle sauce, which is more greasy than that in the street.

It is said that the roast duck on the street is salty because it can't smell duck without seasoning, and only the duck that doesn't smell fishy can be lightly roasted.

As far as eating is concerned, the knives of roast duck in street shops are random, and the size of the pieces is also random. Generally, they are cut by greasy uncles or obese aunts, then wrapped in paper, carried home by themselves, put on a plate, served with rice, cold dishes, drinks and other things, and chewed by hand.

Unless you were eating roast duck from a street roast duck restaurant, you should suffocate in a lunch box and lose the taste of crispy skin and tender meat.

High-grade roast duck restaurant with exquisite knives and regular blocks. Generally, it is cut face to face by a clean chef wearing a chef's hat, and served by a waiter with correct facial features and exquisite makeup. Sweet noodle sauce, sugar cake, cucumber and shredded onion are placed neatly. When eating, first pick up the dipping sauce with chopsticks and then wrap it in a cake.

You don't need to touch the duck all the time, so you can keep your hands clean. The roast duck in the high-grade roast duck restaurant can be eaten for no more than 15 minutes. Almost all dishes have a thin skin, but the luster is full enough to make people have an appetite. Eating duck skin alone can be said to be instant in the mouth, and the fresh fragrance of the ingredients itself lingers between the lips and teeth for a long time, and the dipping sauce is more appropriate.

In order to enjoy better service, it is an option for tourists to rush to punch in, but people living in Beijing have another choice. They will seriously take their relatives and friends who come to Beijing to the best roast duck restaurant in their hearts.

If you entertain foreign friends, Jingyatang is perfect. By participating in the "Lohas Experience Officer" activity of Tencent Life, we explored the Jingyatang of Beijing Yushe Hotel, a member hotel of Pufuteng Hotel and Resort. The world outlook of roast duck in this store is to make the duck skin more crisp and remove the fat from the duck as much as possible, giving people a delicate and pleasant experience.

In the 20 19 Michelin guide, we also got a Michelin star, so that people can enjoy the delicious roast duck and eat healthier. Its Christmas roast duck is a combination of Chinese and western, bringing forth the new, updating the dipping sauce on the original fat and juicy roast duck, adding cranberry sauce which is common in western food, and uniquely matching cantaloupe strips and plum strips in the ingredients, bringing delicious sublimation.

The above is the difference between street roast duck and high-grade roast duck, but the taste difference of "food" is difficult to quantify and determine after satisfying the needs of satiety and health. It is meaningless to judge whether it is worth it, it depends entirely on personal experience.

Food can not only meet the physiological needs, but also meet the spiritual level. Enjoying high-end food is similar to entertainment consumption. Whether consumption is worthwhile depends on whether the individual's heart is satisfied.

Just like He Han in My First Half Life is very particular about ingredients. In order to eat the most delicious and tender sashimi, he specially had it flown in from Japan, but Luo Zijun scoffed. This is completely different from his personal pursuit.

If you don't pay attention to the pursuit of high-end food, you can eat it yourself. There is no need to despise others with this view. Everyone pursues different things. As the saying goes, different roads lead to different goals. Street roast duck restaurant is only to satisfy the appetite of the public, delicious and not expensive, which is the most real and basic demand. Shops look for raw materials and ingredients according to this pricing, and there is a "low-end meat duck". But not everyone wants to eat in a small shop. A group of high-end customers want to have a better dining experience, so they will choose to eat roast duck in magnificent hotels.

They are very picky about food, and chefs have to rack their brains to come up with the best plan from the types of ducks, the way they are raised, when they are slaughtered and released, when they are ready, how to mix them with dipping vegetables and how to eat them in the end. This is pressure.

Food is the most important thing for people, which is the truth of world catering. Different people have different needs, so there are pubs and restaurants, rich dishes and exquisite Michelin!