Roast duck technique

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

Applicant: Beijing yiyifang Roast Duck 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 yiyifang Roast Duck Group Co., Ltd

Protected by: Beijing yiyifang Roast Duck Group Co., Ltd

Introduction of roast duck Technology (cheap square stew oven roast duck Technology)

Applicant: Beijing yiyifang Roast Duck 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.

Beijing cheap square was founded in the 14th year of Yongle in Ming Dynasty (1416), mainly engaged in stewed duck. In the process of making roast duck, the duck does not see the open fire, the finished product is jujube red, the skin is bright and crisp, and the meat is white and tender. The skill of roast duck in Yijianfang stew oven has been developed continuously in the hands of duck masters of past dynasties, forming the so-called "three unique skills", namely, the skill of special stew oven, the skill of selecting duck to make blank, and the skill of roast slice duck.

For hundreds of years, the delicious, crisp and tender roast duck has been attracting customers from all over the world. Yang Jisheng, a famous official of Ming Dynasty, once wrote a plaque for the cheap square. Emperor Qianlong and many officials and scholars of Qing Dynasty all visited the cheap square. Nowadays, there are more people from all walks of life who come to Yijianfang to taste the stewed duck, including government leaders, social celebrities and foreign heads of state. They have left many precious inscriptions for Yijianfang. In the past six hundred years of changes, Yijianfang has accumulated unique roast duck skills and corporate culture, which has had a wide range of social impact.

"Cheap square" is the first batch of "China Time-honored Brand" awarded by the Ministry of Commerce. At present, there are few roast duck masters with comprehensive technology in yiyifang Roast Duck Group Co., Ltd., and the cultivation of young technicians can not meet the needs of skill inheritance and development. At the same time, in the fierce market competition, the brand image of cheap square stewed duck is affected by fake and inferior products. It is urgent to take effective measures to protect the effective inheritance of this excellent traditional handicraft.