Peking Duck
- Description:
Peking duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered a national dish of China. Duck has been roasted in China since the Southern and Northern Dynasties. A variation of toast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "Shaoyazi", was mentioned in the Complete Recipes for Dishes and Beverages manual in 1330 by Hu Sihui, an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, ans by then, Peking Duck was one of the main dishes on imperial court menus.
- Details:
The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce. Two notable restaurants in Beijing which serve this dish are Quanjude and Bianyifang, two centuries-old establishments which have become household names.
- Video:
(how to make peking duck)
Reference:
http://www.wikipedia.org
http://www.chinatour.com/beijing/beijing-food.htm
http://www.timeoutbeijing.com/features/Food__Drink/12438/Eat-Beijing.html
http://www.chow.com/food-news/54651/10-beijing-dishes/
http://www.youtube.com
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