Roast duck technique (Quanjude roast duck technique)

Name of China's national intangible cultural heritage: roast duck technique

Applicant: Beijing Quanjude (Group) Co., Ltd

Project No.: 950

Project No.: Ⅷ - 167

Time of publication: 2008 (second batch)

Category: traditional art

Region: Beijing

Type: new item

Applicant: Beijing Quanjude (Group) Co., Ltd

Protection unit: China Quanjude (Group) Co., Ltd

Introduction to roast duck technique (Quanjude roast duck technique)

Applicant: Beijing Quanjude (Group) Co., Ltd

Roast duck is the most famous dish in Beijing, which was called "roast duck", "roast duck in stove" and "Nanlu duck" in ancient times. According to the records of Yinshan Zhengzheng in Yuan Dynasty, there were roast ducks in the court at that time. In the Qing Dynasty, Ji Sheng at the age of the emperor's capital and miscellaneous records of the capital also recorded that during the Mid Autumn Festival, in addition to osmanthus moon cakes, Nanlu duck was prepared for the emperor to enjoy. Emperor Gaozong (Qianlong) of the Qing Dynasty especially loved it. Beijing's roast duck shops are mainly Yijianfang and Quanjude. Cheap Fang was founded in the 14th year of Yongle in Ming Dynasty (1416), Quanjude was founded in the 3rd year of Tongzhi in Qing Dynasty (1864). The roast duck is made from specially raised stuffed duck by slaughtering, cleaning, making (roast duck) body, drying skin, malting and roasting. Beijing roast duck has different production processes, such as hanging furnace (open fire), stewing furnace (dark fire), tank furnace, barbecue, etc. the roast duck has crisp skin, fresh and tender meat, fat but not greasy, and delicious taste, which is highly praised by people at home and abroad.

Quanjude roast duck restaurant was founded in 1864 by Yang Quanren. The hanging oven roast duck made in this shop is made by hanging the duck body in a special oven with fruit wood as fuel. Through the efforts of the past duck masters, Quanjude roast duck has formed a set of standard and standardized technological process, which is composed of four processes, namely slaughtering and scalding, roughing, roasting and slicing. Quanjude roast duck is famous at home and abroad for its crisp skin, tender meat, bright color and fragrant smell. It is listed as the first specialty in Beijing.

Quanjude roast duck contains protein, fat, vitamin B1, vitamin B2, minerals and other nutrients. Most of the fat is evenly distributed in the texture of muscle tissue, so the meat is tender and delicious.

Quanjude roast duck is also very fastidious. When eating, use chopsticks to pick up pieces of duck meat, dip in a little sweet flour sauce, add shredded green onion or cucumber strips, and roll them into lotus leaf cake; you can also dip duck meat into sweet flour sauce, and put shredded green onion into sesame cake. In addition to roast duck, Quanjude also initiated the whole duck banquet, which can be eaten with roast duck