Delicious taste of Peking duck in Beijing, China

The Chinese have a saying "cultural feast calla real music", can be understood as "cultural music festival will start by the food." This proves that they are focused on the nation's culinary culture is longstanding. There are many specialties contribute to form the character of Chinese cuisine, including Peking duck as the highlight of the place of the city charter.

Dish of kings ...


Peking Duck is a famous specialty dishes originating from Northeast China, especially in Beijing. This dish background from the Yuan Dynasty (1261-1368). By the early fifteenth century, renowned cuisine and is the favorite Ming emperors. Peking Duck, along with dishes selected as its own brand while introducing special culture of the capital for foreign visitors.
This dish has to follow a very strict rule. Before shooting, duck must be seasoned with sugar, soy seafood. Mix all spices including sugar, salt, seasoning, powdered sa khương, powdered ginger, five spice powder, garlic and non-aromatic onion, soy sauce, white wine that fill the small hole in the float for five minutes and then chilled before when in parboiled. For crispy duck skin, use white vinegar chef, fermented rice, malt duck rub all over her, then dried for about 30 minutes or 15 minutes in the oven. Ducks are skewers on hot iron bar before being poured boiling oil at 700 0 C until golden brown skin shining.


Characteristic of duck roasted duck skin is thin, soft, not crunchy crisp, iridescent color film cockroach wings open. Peking duck eating right are traditional restaurants often serve in the order from the skin to the meat. Duck shooting is carried out cutting chef at the table. Crispy skin and the fat of the meat along with the sweetness of giving guests the feeling of novelty. Roast duck is the most suitable to eat the same cake made from flour with root scallions, cucumber ..., forming salty, on the day, a characteristic acrid. Particularly remaining bones to cook soup stew nourishing stew. Those who love this dish also interested to know that the materials brought bright red dish works to reduce the risk of death from heart disease. The researchers looked at rice fermented with red dye used for roast duck and confirmed its effectiveness far exceeds the effect of statins - a class of drugs used to lower cholesterol in the blood.

Full Du northern Germany, southern Yen Van Lau

Comes to this dish was famous, people usually remember about two US restaurant chain is the most famous and Yen Van Toan Duc Du Lau.

Du Duc Toan famous for hundreds of years, is located in the center of the capital Beijing. The first father of this restaurant is Mr. Duong Toan's, start-up capital by selling poultry at a market suburb. With long experience. Roasted duck processing substrate unique, Du Duc Toan very strict in choosing raw materials and spices. from the same duck, duck processing to baking stages. Politicians around the world coming to China are always being introduced and enjoy Peking duck in Du Duc Toan. That shows Du Duc Toan accounting position in the hearts of Chinese small and represents one of the culinary school of the Chinese nation.

These hard to find great Southern delicious roast duck, but Van Lau Yen again established itself thanks to its own brand of unique know-how. Built in 1928, the original name of the restaurant is Nha Area, opened in Nanjing. In 1936, the owners decided to change Vuong Dinh Nguyen Full restaurant menu. He was for the two places are Beijing and Tianjin, invited many famous chefs at the time was working at the restaurant's reputation Boreal, even brought the famous varieties of Beijing duck in Shanghai Two. Design editor in how newspapers (newspaper Shanghai's old city) after the trial where this dish was named for the restaurant is Van Lau Nam Hoa Yen, with significant food arrived north south . Northern food culture by the four seasons of the year should be very rich material, satisfy diverse palates. Through studying culinary arts in the North and ingenuity combine with the culinary arts of the South, which forte is processed seafood stews taste, forest products, rapid Yen Van Lau known as alcohol, such Du Duc Toan inferior.

There was a time, from 1952 to 1956, the famous Peking duck Van Lau Yen lost due to the form of social upheaval, but later restored, still bearing a delicious full flavor. Every day, there are several hundred ducks "creature" in this place, whether such be sold by the number of ducks in Beijing. However, it is still unique and impressive for the guests to Shanghai.