What's the difference between Nanjing roast duck and Beijing roast duck?

1. How to make it

1. Beijing roast duck is grilled with fork.

2) Nanjing roast duck is cooked in a special oven, so the locals also call it "hanging oven roast duck".

2. How to eat

1) When eating Beijing roast duck, you should roll the vegetables such as Beijing onion with spring rolls, and eat the roast duck slices with sweet noodle sauce.

2) The Nanjing Roast Duck is directly chopped into pieces, and then eaten with sweet and sour sauce. Besides, the Nanjing Roast Duck is topped with some soup, which is also very exquisite. It is made of pine nuts, melon seeds, sesame seeds and various seasonings, and tastes fragrant.

3. The ducks selected are different

1) The ducks selected by Nanjing Roasted Duck are mainly round lake-cooked Ma Duck, which is not too greasy but moist and delicious.

2) Although the cooking technology of Beijing Roast Duck originated from Nanjing, the duck selected is authentic from Beijing. It is said that this kind of pure white Beijing duck has grown in Beijing for about 1 years.

Extended information:

The origin of roast duck:

1. In the early years of the Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the Ming Taizu, was "a roast duck during the solar eclipse". The royal chefs in the court tried their best to develop new ways to eat duck gizzards to please the emperor, so they also developed barbecued roast duck and braised roast duck. After Zhu Di, the Ming emperor, moved to Beijing, he also took away many masters of roast duck in Nanjing court.

2. 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 called "Jinling Pianpian Duck", and a small print was specially marked on the market of the old "Cheap Square": Jinling Roast Duck.

3. "Quanjude" is the representative of barbecued roast duck, while "Cheap Square" is the most famous roast duck. Jinling roast duck is made of fat grass duck, and its net weight is about 2.5 kg. ?

4. In 1864, the most famous "Quanjude" roast duck restaurant in Beijing was also put into operation, and the roast duck technology developed into the era of "hanging furnace". It is roasted with open fire of fruit trees and has a special fragrance, which not only makes the roast duck fragrant in Wan Li, but also makes the "Beijing Roast Duck" replace the "Nanjing Roast Duck", and the "Jinling Sliced Duck" can be seen on the menus of several southern cities such as Hong Kong, Macao, Shenzhen and Guangzhou.

5. Beijing duck is a kind of high-quality meat duck in the world today, that is, a white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck was spread to Europe and America a hundred years ago, and it was a blockbuster after breeding. Therefore, as a high-quality breed, Beijing Duck has been the source of rare duck breeds in the world for a long time. Beijing roast duck is roasted with Beijing's unique fruitwood charcoal fire, which has a unique taste.

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