Mary Allen
Introduction: The Origin of Peking Duck in Chinese Cuisine
Peking Duck, also known as Beijing Roast Duck, is a signature dish of Chinese cuisine that has been enjoyed for over 600 years. Its origin can be traced back to the Imperial era of China, during the Ming Dynasty. The dish was initially served only to the royal family and members of the imperial court. However, over time, it became popular among the common people and is now considered a delicacy in Chinese cuisine.
The Art of Preparing Peking Duck: A Delicate Process
The preparation of Peking Duck is an art that requires skill, patience, and precision. The process involves several steps, including cleaning, seasoning, air-drying, roasting, and carving. The duck is first cleaned and seasoned with a blend of spices, which may include cinnamon, star anise, ginger, and scallions. It is then left to air-dry for several hours to ensure that the skin becomes crispy.
The duck is then roasted in a closed oven, traditionally fueled by fruitwood, for about an hour until the skin turns golden brown. The duck is carved tableside by a skilled chef, who slices the skin into thin pieces and serves them with pancakes, scallions, and a sweet bean sauce. The meat is served separately and can be used to make soup or stir-fried dishes. The art of preparing Peking Duck has been passed down from generation to generation and is considered a part of China’s culinary heritage.