Peking duck | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Traditional Chinese | 北京烤鴨 | ||||||||||||||||||||||||
Simplified Chinese | 北京烤鸭 | ||||||||||||||||||||||||
Literal meaning | Beijing roast duck | ||||||||||||||||||||||||
|
Peking duck is a dish from Beijing [lower-alpha 1] that has been prepared since the Imperial era. The meat is characterized by its thin,crispy 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 especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion,cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom.
Duck has been roasted in China since the Southern and Northern dynasties. [1] A variation of roast duck was prepared for the emperor of China in the Yuan dynasty. The dish,originally named "shāo yāzi" (燒鴨子),was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧),an inspector of the imperial kitchen. [2] [3] The Peking roast duck that came to be associated with the term was fully developed during the later Ming dynasty, [1] [4] [5] and by then,Peking duck was one of the main dishes on imperial court menus. [6] The first restaurant specialising in Peking duck,Bianyifang,was established in the Xianyukou,close to Qianmen of Beijing in 1416. [7]
By the Qianlong period (1736–1796) of the Qing dynasty,the popularity of Peking duck spread to the upper classes,inspiring poetry from poets and scholars who enjoyed the dish. For instance,one verse of Dūmén zhúzhīcí,a Beijing local poem,was "Fill your plates with roast duck and suckling pig". [8] [9]
In 1864,the Quanjude (全聚德) restaurant was established in Beijing. Yang Quanren (楊全仁),the founder of Quanjude,developed the hung oven to roast ducks.[ citation needed ]
By the mid-20th century,Peking duck had become a national symbol of China,favored by tourists and diplomats alike. For example,Henry Kissinger,the secretary of state of the United States,met Premier Zhou Enlai in the Great Hall of the People on 10 July 1971,during his first (secret) visit to China. After a round of inconclusive talks in the morning,the delegation was served Peking duck for lunch,which became Kissinger's favourite. The Americans and Chinese issued a joint statement the following day,inviting President Richard Nixon to visit China in 1972. Following Zhou's death in 1976,Kissinger paid another visit to Beijing to savor Peking duck. [10] [11] Peking duck,at the Quanjude in particular,has also been a favorite dish for various political leaders ranging from Cuban Fidel Castro to former German chancellor Helmut Kohl. [12] [13]
Two notable restaurants in Beijing which serve this dish are Quanjude and Bianyifang,both centuries-old establishments which have become household names,each with their own style:Quanjude is known for using the hung oven roasting method,while Bianyifang uses the oldest technique of closed oven roasting. [14] [15]
The ducks used to prepare Peking duck originated in Nanjing. They were large,had black feathers,and lived in the canals that linked the city to major waterways.
With the relocation of the Chinese capital to Beijing,supply barge traffic increased in that area. Often these barges spilled water into side-canals,providing a habitat for the ducks. By the time of adoption of five-spice powder,a new breed of duck had been domesticated by Chinese farmers. [16] Nowadays,Peking duck is prepared from the American Pekin [ failed verification ] duck (Anas platyrhynchos domestica). [17]
Newborn ducks are raised in a free range environment for the first 45 days of their lives,and force fed 4 times a day for the next 15–20 days,resulting in ducks that weigh 5–7 kg (11–15 lbs). [18] The force feeding of the ducks led to an alternate name for the animal,"Peking stuffed duck" (simplified Chinese :北京填鸭; traditional Chinese :北京填鴨; pinyin :běijīng tián yā). [19]
Fattened ducks are killed,plucked,eviscerated and rinsed thoroughly with water. Air is pumped under the skin through the neck cavity to separate the skin from the fat. [20] The duck is then blanched in boiling hot water for two to three minutes before it is hung up to dry. This tightens the skin. [21] While it is hung,the duck is glazed with a layer of syrup with honey,and the duck's inside is rinsed once more with water. [22] [23] A second layer of glaze/marinade of soy sauce,five-spice powder,and more maltose is then applied inside and out,and the duck is left to stand for 24 hours in a cool,dry place (or a refrigerator). [24] It is then roasted in an oven until the skin turns shiny brown. [25]
Besides two traditional methods to prepare Peking duck,recipes have been compiled by chefs all around the world to produce the dish at home. [20] [21]
Peking duck is traditionally roasted in a closed oven (Chinese :焖炉). Bianyifang,a restaurant in Beijing,China,is famous for keeping this tradition. The closed oven is built of brick and fitted with metal griddles (Chinese :箅子; pinyin :bìzi). The oven is preheated by burning Gaoliang sorghum straw (Chinese :秫秸; pinyin :shújiē) at the base. The duck is placed in the oven immediately after the fire burns out,allowing the meat to be slowly cooked through the convection of heat within the oven.[ citation needed ] Controlling the fuel and the temperature is the main skill. In closed-oven style,duck meat is combined well with the fat under the skin,and therefore is juicy and tender.[ citation needed ]
The open oven (Chinese :挂炉;lit.'hung oven') was developed in the imperial kitchens during the Qing dynasty and adopted by the Quanjude restaurant chain. It is designed to roast up to 20 ducks at the same time with an open fire fueled by hardwood from peach or pear trees. [24] The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C (518 °F) for 30–40 minutes. While the ducks are roasting,the chef may use a pole to dangle each duck closer to the fire for 30-second intervals. [24] In open-oven style,the fat is usually melted during the cooking process,so the skin is crispy.[ citation needed ]
Peking duck is traditionally carved in front of the guests and served in three stages. First,slices of duck skin are served with sugar and sweet bean sauce as a dip. Duck skin is best enjoyed hot and crisp to the bite. The meat is then served with steamed pancakes (simplified Chinese :春饼; traditional Chinese :春餅; pinyin :chūn bǐng) and an assortment of vegetable dishes,typically julienned cucumber and spring onion. Traditionally,diners dip slices of duck into the condiments and wrap into the pancake with cucumber and any other ingredients. The wrap is then eaten by hand or with chopsticks. The carved duck (鸭架) –the remainder of the roast duck,with choice cuts removed –can be cooked in three ways. The traditional way is in a broth with ingredients such as Chinese cabbage and soft tofu. The carved duck can also be chopped and stir-fried in sweet bean sauce,or rapidly sautéed and served with salt and pepper (椒鹽). Otherwise,the carved duck is packed to be taken home by the customers. [26] [27] [28]
Whole Peking ducks can be ordered as takeaway. The ducks can be reheated at home with an oven or stove. When an oven is used,the duck is heated at a temperature of 150 °C (302 °F) for 20 minutes,and then at 160 °C (320 °F) for another 10 minutes. The stove method involves submerging the duck in boiling water before placing it on a griddle 70 cm (28 in) above the cooking fire. The water is replaced every 3–4 minutes until the duck is piping hot. To reheat the Peking duck with oil,the duck is sliced into thin pieces and placed in a strainer held over a wok of hot oil. The duck is then rinsed several times with the oil. [28]
A number of restaurants in Beijing specialise in Peking duck. Examples include Quanjude,Bianyifang,Changan Yihao (長安一號),Dayali,Beijing Xiaowangfu (北京小王府) and Dadong Kaoyadian (大董烤鴨店). [29] Some restaurants,in particular Quanjude and Bianyifang,have long histories of serving high quality duck that they are now household names,or Lao zihao (老字号),literally "old brand name". [30] In addition,Quanjude has received worldwide recognition,having been named a China Renowned Trademark in 1999. [31]
Duck Chang's Restaurant,established in 1975 in Virginia,United States,was the first Chinese restaurant to prepare and serve Peking duck without a 24-hour advanced notice. [32] In 2018,the James Beard Foundation awarded Sun Wah BBQ in Chicago,Illinois,with their America's Classics award,specifically citing Sun Wah's three-course "Beijing Duck Feast" in their announcement of the award. [33]
Crispy aromatic duck (香酥鴨xiang su ya) is a similar dish to Peking duck. It is very popular in the United Kingdom, [34] where it was created in the latter half of the twentieth century. [35]
The duck is first marinated with spices,then steamed until tender,and finally deep fried until crispy. [36] The meat has less fat and is drier and crispier compared to that of Peking duck. [37] Crispy aromatic duck can also be seen in the United States,usually served with buns rather than pancakes.[ citation needed ]
In Germany,some Asian fusion restaurants also serve crispy aromatic duck (Knusprige Ente),sometimes also labeled as Peking duck (Peking-Ente,also Pekingente). The duck is marinated with spices and deep-fried,served together with stir-fried vegetables (Wokgemüse) over fried noodles or with rice. [38] [39]
Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence, it is known under its Dutch name.
Chongwen District is a former district of Beijing, located relatively southeast to the city center (Tiananmen), and was situated between Yongdingmen and Qianmen. It spanned an area of 16.46 square kilometres (6.36 sq mi). It bordered Dongcheng District to the north, Fengtai District to the south, Chaoyang District to the east, and Xuanwu District to the west. It merged into the Dongcheng District in July 2010.
The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. The dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. Egg rolls are a ubiquitous feature of American Chinese cuisine.
Pork belly or belly pork is a boneless, fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese, Danish, Norwegian, Korean, Polish and Thai cuisine.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Char siu is a Cantonese-style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Quanjude is a Chinese restaurant chain known for its Peking roast duck and its longstanding culinary heritage since its establishment in 1864 in Beijing, China.
Siu mei is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce before roasting. Siu mei is very popular in Hong Kong and Macau, and overseas Chinatowns especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk in second, and roast goose being third. Some siu mei such as white cut chicken and soy sauce chicken are not roasted at all but they are still considered siu mei nonetheless. siu mei is also known colloquially as siu laap, as the latter term encompasses siu mei and laap mei, a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as siu laap establishments or Chinese BBQ shops. Siu laap is also often sold alongside lou mei, such as orange cuttlefish and Pig's ear.
Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces. The style originated from various Emperors' Kitchen and the Empress Dowagers' Kitchen, and it is similar to Beijing cuisine which it heavily influenced.
Siu yuk is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine. It is made by roasting an entire pig with seasonings, such as salt and vinegar in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain with its skin, but it is sometimes served with soy sauce or hoisin sauce.
White cut chicken or white sliced chicken is a type of siu mei. Unlike most other meats in the siu mei category, this particular dish is not roasted, but steamed. The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong. In Hawaii, this popular dish is known as cold ginger chicken.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Da Dong Roast Duck Restaurant is a Chinese restaurant located in Dongcheng District, Beijing. The restaurant is named after its founder Dong Zhenxiang (董振祥), who bears the nickname "Da Dong" (大董).
British Chinese cuisine is a style of Chinese cuisine developed by British Chinese in the United Kingdom, typically adapted to British tastes, but increasingly inspired by authentic Cantonese dishes. It is considered a major part of British cuisine. It often consists of fried food with the inclusion of chips and curry sauce, which are not known for being traditionally Chinese, but are food staples in the UK.
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.