Beijing Roast Duck

	Beijing Roast Duck is thought to be one of the most delicious dishes all over the world; When roasted and dried, the duck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.

	The deliciousness of roasted duck is produced for a precious Beijing Roast Duck, one of the best meaty duck in the world. Accordingly, Beijing Roast Duck is raised in a traditional way for particular white Beijing Roast Duck. Force-fed, ducks are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.

	As far back to 400 years in the South-North Dynasty, Jiu Duck was recorded in Shi Zhen Lu (the Complete Recipes for Dishes and Beverages). In the South Song Dynasty, roasted ducks was ever a renowned dish among the restaurants. Then, they were not only the foods for the households but also the gourmet for official dinner. The recipe of roasted duck was introduced from the southern China to Dadu, capital of the Yuan Dynasty(1206-1368), and then roasted duck was in the royal menu for the royal family. In the periods of Ming and Qing Dynasty, roasted duck was one of the favorable dishes of royal families. It is said that the roasted duck was named Peking Roasted Duck for it was the favor of Emperor Qianlong and Empress Dowager Cixi.

	Beijing Duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour.

	How to eat it? First, the chef will show you the whole duck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the duck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce. There is a proper way to eat it. First, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Beijing duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. People say: "it's a pity to leave Beijing without trying the roast duck The taste of the roast duck is in the eating.

We are leading China travel service of providing Beijing tours,China tours,hotels booking, flight tickets,vehicle rental, with more than 60,000 travelers from worldwide each year.

DATE IN BEIJING, ONE WORLD ONE DREAM