Beijing Roast Duck

Beijing Roast Duck is the unique dish, renowned in China and World. It has a long history and existed the “Sunburn duck” as early as 1500 years ago. In the year of Tianli in Yuan Dynasty, the imperial medical Husihui describe the “burn duck” in the book, which is the today's Beijing roast duck. At that time the method of roast duck was called fork duck. Today the material of Beijing roast duck is the duck breed in Beijing suburb. Before roast, clean the duck and remove the internal organs. Press into the air between the skin and flesh, painted maltose syrup on the duck body and dried. So that the whole duck in dark red as if on a layer of red paint, which some foreigners would humorously say that “paint duck”. The baking method is poured into boiled water before baking, release the water until the duck cooked. Using the date, peach, pear and other wood as fuel, each duck will take 40 minutes to baking. The method of eat roast duck: put a pancake on your hand, nip a few pieces of clip duck with sweetened soybean paste, onions, then rolled up to eat pancake. In addition, the duck bone can do the soup with tasted delicious.

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