介紹北京填鴨

Peking Stuffed Duck, representatives of Beijing Cuisine, it is a world-famous delicacy too. Say it is ' the force-feed duck ', because has adopted and filled out the law of feeding artificially , duck in is it want two weeks before slaughtering to plan , irritate and feed once every six hours fodder, four times a day, let the duck be getting stout and strong, so, bake good Peking Stuffed Duck , Gan Xiang whose skin has a kind of oil of duck. Will blow duck's body first bloatedly before baking (blow the drum), then went to candy glue and the universe of wind, just baked after the universe of wind, the main method to bake is to braise the stove law and hang the stove law, and what Hong Kong generally has is using and hanging the stove law. Bake the duck well, the fragile meat of cover is tender , sweet and fragrant and soft. The duck bakes well, needs cutting into slices and goes to the desk , eating the shop will all usually ask the cook to demonstrate this course of ' a duck ' impromptu, it is quite pleasing too. As just like that like ' a leather duck ' of wide type , unlike this a leather duck only eats the skin, and Peking Stuffed Duck, while cutting, the peel must be connected with the meat, each goose should cut more than more than one hundred slices at least, fat and thin and moderate, let the duck oil flow into duck's meat, make meat more deliciously and tender and slip. In addition, have the desk with force-feed duck, it is a pancake put in the food steamer, Beijing spring onions section, and cut the blue and green sugar-preserved gourd of section. While eating , put a stretch of good duck skin and meat on the pancake first , insert one more section of green cucumbers and spring onions, dip in and order the purpose-built sweet sauce, roll the pancake, such one is gripped down, the pancake has absorbed the surplus oil, the offensive smell that green cucumber and removable duck's meat of spring onions are slight, can is it click comfortable and fragile to take , can't help to wipe out many. In addition, that shell left, can also boil the soup , enjoy endless aftertastes.