The hit of "Tongue" proves that the development of Chinese traditional culture and material civilization, not every food can be called gourmet, nor every food can be called nutrition. Humans have been living for hundreds of thousands of years, and environmental factors have caused the spread of regional flavors. Although today''s modern development, the traditional flavor is still undecided.

　　 I want to talk about the national dish of China today-Peking Duck. Similar articles seem to have been written five years ago and have also been published in the newspaper. For foreigners, it is a pity that they have been to China without coming to Beijing. It’s a great regret that I didn’t eat roast duck when I came to Beijing! Although Beijing roast duck has only been in China for more than 100 years, it has really affected Chinese food culture.

　　 When the first roast duck of Quanju Deyu or the Chongwenmen’s cheap square in Qianmen, Beijing has not yet been released, the loyal fans outside the door consciously began to wait in line, yeah (no (Yin Yin) Waiting is not for roast duck, but waiting for memory. Quanjude''s Minglu Roast Duck and Barbecue Roast Duck in the Cheap Shop have slightly different production techniques, but they have the same effect. All the fat Beijing ducks are roasted, scalded, hung in water, and dried, and then roasted. The difference is that one can see the fire, one can''t see the fire, and people who have not tasted the two roast ducks carefully are not easy but do not know the stove. The roast duck is still roasted in the oven.

　　 Roasted poultry is very popular in many countries. Whether it is roast goose, roast turkey or roast duck, it is the first dish. The main reason why the Beijing Roast Duck is fragrant all over the world is the choice of raw materials. It takes only 40 days of fat ducks to make such a crispy and tender food. You can try the old fat duck with meat and fat. Even if it can be cooked, I am afraid it has the same taste as old Elm wood. Beijing duck filling has a higher fat content, which can account for as much as 41% of its body weight, and almost all aromas are related to fat, which is why the fat duck is fragrant, and why the old duck can only stew fresh soup. According to the 2004 edition of the "Chinese Food Composition Table", the fat content of roasted Quanjude ducks will reach 50%. This may be because a large amount of water evaporates in the 40-50 minutes of grilling, which makes the proportion of fat in the roast ducks. Added nothing.

　　 But I think the researcher might have sampled the roast duck in a vacuum take-out in the supermarket instead of the authentic fresh roast duck. Because of the process requirements, during the grilling process, Quanjude Roast Duck needs to pour boiling water into the bore through the armpit of the duck wing (the roast duck will not be broken during the initial processing, all the internal organs are from the mouth of the inch of the duck wing) Pick it out intact.), thus forming a brand new baking process-half-boiled, half-baked, or internally roasted. In other words, the reason why this kind of roast duck is tender and crispy, the master practiced the skill of the dark Chen Cang!

　　 has experienced deep and fierce experience, the water in this duck will not lose too much, The surface duck skin has already been denatured and denatured by protein at a high temperature of about 250°C, blocking the passage of moisture and fat leakage. Only the lazy roast duck without the straw plug will have a special amount of duck oil running away. After more than 40 minutes of roasting, the snow-white duck billet is golden and red, plump and plump, and the duck skin with clear network seems to be blowable.