What Is Another Name For Duck Meat – Peking Duck: The Complicated History of a Chinese Classic This classic Chinese dish offers a unique combination of flavors and textures and has a long and complicated history – and a cooking process to match.
Peking duck is one of the great dishes of the world and is as emblematic of Beijing as the Forbidden City or the old hutong streets. It is said that a skilled cook can cut each duck into more than 100 pieces. The skin is usually cut first, often with a sprinkling of sugar, then the meat is seasoned with all the trimmings.
What Is Another Name For Duck Meat
A young cook in a white toque pulls a cart next to the table. There is a rooster on it; moist and shiny, his skin is an attractive caramel and perfectly smooth. With a long knife, the chef cuts off pieces of the lacquered skin and then the salted meat and arranges them neatly on a tray. Pancakes are lifted from a stick in a bamboo steamer, drizzled with a dark heavenly sauce, topped with slices of duck and slices of cucumber and cucumber, and rolled up, ready to eat. The crispy skin, rolled in white sugar, melts right in your mouth. The combination is irresistible: the aroma of meat and leather, the nice kick of the sauce, the refreshing contrast of the vegetables.
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Peking duck is one of the great dishes of the world and is as emblematic of Beijing as the Forbidden City or the old hutong streets. Surprisingly, however, it is a gastronomic anomaly in this dry, northern city. Most of China’s classic duck dishes come from the watery Jiangnan region around Shanghai, where ducks swim in rice paddies and ponds and appear in delicacies such as Nanjing Saltwater Duck and Hangzhou Duck Soup. In Beijing, apart from pork and chicken, lamb is the most diverse local meat; the end is somewhat overlooked. But for Peking duck the locals make an exception.
It is said that the dish originated in Hangzhou, not far from Shanghai, in the 13th century. Roast duck was one of the dishes sold door-to-door by street vendors, and it became a specialty in nearby Nanjing, the first capital of the Ming Dynasty. Presumably it was only after 1420, when the Yongle Emperor moved his capital to Beijing, that the fox found its way to the city. Originally it was known as ‘Jinling roast duck’ (Jinling is an old name of Nanjing). Over time, chefs in Beijing considered the local variety, known for its snow-white feathers, thin skins and tender meat, to be far superior to Nanjing rooster.
According to veteran Peking chef Ai Guangfu, in the early days of Chinese roast duck, the birds were roasted on a large metal hook over an open fire. But in the southern capital, Nanjing, they started cooking them in a menlu (closed oven) so that more could be cooked at the same time. “The menlu was a square brick oven with a door on each side,” says Ai. “The cooks lit a fire in the middle, and after the fire had reached the pepper, they hung four roosters in each opening, closed the oven doors, and opened it an hour later when all the roosters had eaten. . “
Back in the Ming Dynasty, a roasting shop called Old Bianyifang in Beijing’s Hutong Rice Market was known for the quality of its menlu roasted birds. Not long ago, however, during the Qing Dynasty (which lasted from 1644 to 1912) the Peking duck enjoyed its heyday. Among the various restaurants that competed for the position was one that opened in 1885 as the revived Bianyifang-a brand that lives on today, with many branches, although the birds are now fried in gas ovens.
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During the Qing Dynasty, chefs began cooking their ducks in a new type of ‘hanging oven’ called gualu, which allowed them to cook the birds one at a time to order. This new method quickly took over the menlu and is still synonymous with the best Peking duck. Today, in the famous Siji Minfu restaurant, near the eastern side of the hill of the Forbidden City, a fire of fruit trees burns in the open mouth of a series of brick ovens. Inside, ducks are hung on metal racks in extreme heat. The chefs carefully herd them, turning and adjusting the birds until each one is cooked to perfection – a process that is much more precise and convenient than a dough menlu.
In addition to Peking onions and white cucumbers, Peking duck can be deliciously improved with garlic and pickled vegetables.
The hanging oven technique was developed by cooks in the kitchens of the Forbidden City, where the Qing imperial family had a penchant for roast meat (records show that in 1761 the Qianlong Emperor once ate roast duck eight times in two weeks). At the end of the 19th century, a former chicken merchant named Yang Quanren introduced it to the public in Beijing. After several years selling roosters and chickens on the street, he opened his own restaurant called Quanjude in 1864, employing a team of former palace chefs. Quanjude’s roasted duck, with its brown skin and juicy meat, quickly won over the upper classes and literati of the city. The restaurant survived the Japanese occupation, civil war and the Cultural Revolution in the 20th century, and emerged as one of Beijing’s leading brands.
The traditional way of making Peking duck is in demand. First, the white ducks that grow outside the city get fat. After it is slaughtered and deboned, a pump is used to drive air between the skin and the meat to create a crisp, crisp appearance when the duck is roasted. The intestines are cut out under the wing, leaving the remaining skin intact, which is dried with hot water before the rest is air-dried and dyed with maltose syrup to give it a rich mahogany colour. Finally, they pour some boiling water on the bird, which is baked in the hot oven until the meat is salty and the skin is completely wrinkled.
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Duck is ritually served. A duck carving knife (pianya dao) needs a long, thin, square blade to cut the bird with its various cuts: the precious pieces of skin, the ‘beautiful’ pieces of skinned meat, the head, and both. stripes of meat on the back. It is said that a skilled cook can cut each duck into more than 100 pieces. The skin is usually seasoned first, perhaps with a sprinkling of sugar, then the meat is seasoned with all the trimmings, including not only steamed pancakes, but also crispy, crunchy sesame seeds that can be filled with chicken pieces. In addition to Beijing white onions and cucumbers, duck can be topped with garlic and pickled vegetables.
After the main event, the remaining meat can be fried with bean sprouts. Many restaurants also make a milk soup with the bones and some Chinese cabbage or winter squash. The best duck restaurants take the experience to extraordinary levels, offering a full duck feast (quan ya xi), in which the delicacy consists of all parts of the carcass, from the heart to the stomach.
Meanwhile, in many Chinese restaurants in London, the much simpler meat dish is usually served with all Beijing dishes. For this dish, the meat is seasoned, marinated, and then simply deep fried before serving, resulting in a dish with a very different texture, but still great flavor.
In China, while the old faithful of Bianyifang and Quanjude stand out as purveyors of “classic” Peking duck, they have largely been taken over by the new. In the early 2000s, a former state-owned duck restaurant chain, which was recently privatized, was named after its charismatic and talented chairman, Dong Zhenxiang, known as Da Dong (‘Big Dong’), his remarkable height, was changed. As Dong’s restaurants became a phenomenon with their flashy designs, inventive menus and outrageous prices, Dong became China’s best-known celebrity chef. Recently, Siji Minfu’s duck restaurants have proven to be successful with a cheaper, Da Dong-esque style.
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Some Chinese meat eaters complain about what they see as a drop in standards, and accuse several popular duck restaurants of turning away oven birds like those in the heat of a traditional oven fire. However, there is no doubt that the booming trade in Peking duck is bringing this great ancient dish, once only available to the elite, to a wider segment of society at different price points. A century and a half after Quanjude was founded, Peking duck is still a Beijing classic.
1403: The Yongle Emperor of the Ming Dynasty moves his capital to Beijing, and with him comes the tradition of roast duck.
1761: Imperial records show that the Qianlong Emperor ate roast duck eight times in 13 spring days.
Use a ladle or large ladle to pour the mixture over the chicken several times, brushing it until the skin is completely covered.
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Prepare
