What is Beijing Duck?
Beijing duck, which is also known as Beijing roast duck, is a famous dish in Chinese cuisine. Beijing duck was prepared in Chinese cuisines from the imperial era of the country. Although it came from Beijing, food is now served all over the country and is considered one of the Chinese signature food. In fact, ducks are bred specifically for this food. They are usually killed after upbringing for 65 days.
One of the most important aspects of Beijing duck is the skin. It is important that the skin is thin, crunchy and dark brown. To thin the skin, it must be separated from the fat on the bird. The leather and fat are separated before cooking in the kitchen by drawing air between the two layers. This is usually done through the bird's neck cavity. Another reason why the skin of Beijing duck is so crunchy is that the bird is dressed in malt sugar before cooking.
Beijing Duck is a favorite food for special opportunities and is commonly served on banquets and other celebrations and with withVátky. One of the reasons why food is so popular in such events has to do with the presentation of the duck. Not only is Beijing Duck it tastes, but there is some art, as the food is presented to guests.
As soon as the duck was thoroughly cooked, it is brought from the kitchen and introduced to the guests. Then the guests are asked to look because the chef carve the duck directly in the dining room. In addition to watching the chef, he professionally carve beautiful portions of meat from the bird, dinner also enjoys the beautiful aromatic quality of meat during this process.
As soon as the Beijing duck has been carved, the skin is dressed with sweet garlic sauce. The meat of the bowl is generally consumed in thin, stewed pancakes with pores and hoisin sauce. Some experts preferweet Nuodle sauce, stronger and more pungent alternative, into the hoisin sauce. In addition, Beijing duck is often served with numerous vegetable dishes.It is common for guests to add vegetables, especially dark cut carrots and cucumbers, to the duck meat sauce inside the pancakes.
Although the skin and meat of Beijing ducks are the most delicate parts of the bowl, many guests take the bones and pieces of houses with them. These residues can be used to make aromatic broth for soup and noodle food.