User:THZCZ/Peking duck

1. Pay attention to the season
Eating roast duck must be in the right season, if the season is not good, it will affect the taste. Tastes advocate eating roast duck in winter, spring, and fall, the taste is the best. The reason is that in the winter and spring seasons of the Peking duck, the meat is fat and tender; in autumn sky high, temperatures and humidity are particularly suitable for producing roast duck, and currently, the duck is also relatively fat. The summer climate is hot, and the air humidity is greater, currently, the Peking duck meat has less fat, is thin, and is poor quality, after baking the duck skin is easily burgundy (i.e., not crunchy), so the taste is relatively poor.

2. Pay attention to the method of slicing:
Beijing has an old saying, "Cheap Square duck sliced to eat 便宜坊烤鸭切片吃", which can be seen at the latest in the Ming Dynasty on the practice of slicing duck. Strictly speaking, a roast duck to slice out 108 slices, is the knife skill to the fire. Roasted duck baked, to duck breast collapses in time before the slice of skin and meat on the plate for food. Currently, the duck meat is in a mouth-crispy flavor. The method of slicing duck is also delicate, one is the first slice of duck skin to eat while hot, crispy, and beautiful; and then slice the duck meat to eat. Secondly, the slice has a belt with meat, thin and not broken. Sliced out of the size of uniform clove leaves taste crispy and tender, with a unique flavor. Now there are three kinds of slices: the traditional slice of the law is not divided into skin and meat, each piece should be even with the skin and meat, including the slice into a strip of willow leaves, sliced into a slice of fish scale slice of two kinds; the third kind of skin and meat in recent years only separated from the slice of the law.

3. pay attention to condiments:
Eat roast duck condiments have three types, they have different flavors, and to adapt to the tastes of different guests need to be good. One is a sweet sauce with scallions, and then with cucumber strips or carrot strips, etc., to clear the mouth to get rid of greasy; a garlic paste with soy sauce, can also be matched with cucumber strips or carrot strips, etc., garlic paste with a hint of spiciness, but also to solve the grease, which is very popular in the early years of a kind of garnish. Another is the sugar as a garnish for the sweet method, more favored by customers who do not like the onion and garlic, especially popular with young women. The first condiment is now the most used, in which the sweet noodle sauce is used to pay attention to the use of Beijing's "Liu BI JU" production, otherwise, the taste cannot be considered authentic.

4. pay attention to food:
Commonly used to eat roast duck with two kinds of food, one for the lotus leaf cake: and one for the hollow sesame biscuits. Lotus leaf cake can be uncovered in two slices, each slice smeared with sweet flour sauce and then cucumber strips, roast duck slices, and then rolled up to eat. This is the earliest and most common way of eating Peking duck, with a history of more than 300 years. Lotus leaf cake gets its name from its shape, which is round and thin like a lotus leaf. Once upon a time, lotus leaf cakes were cooked on the spot, using medium gluten noodles, three parts hot noodles, and seven parts cold water, and yellow spots could be seen on the top of the cake due to the uneven heat. Hollow Sesame Cake: Hollow sesame cake is coated with sweet flour sauce and sandwiched between slices of roast duck and fish scales. This way of eating originated in the late Qing Dynasty.

Nutritional value:
Duck is for the table of superior cuisine, but also people into the excellent food. Its meat is sweet, and cold, into the lungs, stomach, and kidney meridian, nourishing, stomach, kidney, in addition to the consumption of hot bone steam, edema, stopping hot diarrhea, cough, phlegm, and so on. In addition, duck contains B vitamins and vitamin E more than other meats, can effectively resist beriberi, neuritis, and a variety of inflammatory diseases, but also anti-aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body, myocardial infarction and other heart disease patients have a protective effect.

Applicable people:
1. It is suitable for people who have heat in the body and fire; people who have low fever, weak constitution, loss of appetite, dry stools, and edema can eat it better. At the same time suitable for malnutrition, postpartum, post-sickness, night sweats, spermatorrhea, women's menstruation, dry throat, and thirst; also suitable for cancer patients and chemotherapy, diabetes, cirrhosis, ascites, tuberculosis, chronic nephritis edema eaters!

2. For the body cold, the cold caused by cold, do not think of food, cold stomach pain, diarrhea and thinning, lumbago, and pain. Diarrhea, diarrhea, lumbago, and cold dysmenorrhea, as well as obesity, arteriosclerosis, and chronic enteritis, should be eaten sparingly; and should not be eaten by patients with colds.