What is the difference between those cheap roast ducks on the street and those in high-end restaurants?

It’s a pity not to visit the Great Wall and eat roast duck. With the improvement of people’s living standards, more and more people are traveling to Beijing. If you go to Beijing and never eat roast duck, you will feel like you are missing out. Everything is the same, so what is the difference between Quanjude, Dadong, Siji Minfu, these famous roast duck restaurants, where a set of ducks often costs hundreds, and what is the difference between a set of ducks on the street, which costs dozens of yuan? Today, Four Seasons will give you detailed answers. The ducks used are different

The ducks used for roast duck in high-end restaurants can be divided into two types

1. Peking duck: Peking duck is a commonly used variety of Peking duck. It is a national magazine The iconic product, duck, generally weighs about 5 pounds. The duck meat is tender and delicious.

2. Stuffed duck: This is the duck used for most Peking ducks. One of its major features is its short feeding cycle (about 45 days). This kind of duck usually reaches color in more than 30 days. They no longer eat much, so at this time, they have to fatten the ducks by artificial feeding. They will not be put out until the stuffed ducks reach the roasting standard. The characteristics of Beijing stuffed duck are: short filling time, fast fattening, alternating fat and thin, thick subcutaneous fat, and fresh and tender meat. So it makes sense that ducks are expensive.

The roast duck on the street usually uses white-feathered duck. The feathers of this duck are particularly precious and are essential for making down jackets. Duck meat is not so precious and is usually sold in two months. The meat quality is much worse than that of Peking duck. The techniques for roasting duck are different

There are generally two techniques for roasting duck in high-end restaurants

1. Roast duck in hanging oven: Roasted duck in hanging oven is what we often call fruit wood roast duck, made of jujube wood and pear wood. fuel. Put the duck embryo into the oven so that the upper part does not touch the oven wall and the lower part does not stick to the jujube wood. After constant turning, turning, lifting and roasting. To achieve the effect of crispy skin and tender meat.

2. Braised oven roast duck: As the name suggests, braised oven roast duck is a duck stewed without an open flame. The straw is burned to a certain temperature and then extinguished. The duck is cooked by the residual heat in the oven because the fire is relatively mild. , so less fat is consumed, so the duck tastes richer.

The roast duck on the street does not use this technique. It is usually electric roasted and the duck is cooked, and there are not so many tedious steps. There are different ways to eat roast duck

The way to eat roast duck in high-end restaurants is very particular. The chef can always slice 108 pieces of duck. Each piece has a different taste. Some are dipped in sugar, some dipped in sweet flour sauce, and some wrapped in spring pancakes. Yes, there are more diversified ways to eat it, while street roast duck doesn’t require so much attention. You can just tear it apart and eat it when you buy it home.

Okay, that’s it for answering the questions about roast duck. If you like my answer, you can follow me. Everyone is welcome to like, comment, forward, and collect. Thank you for reading.