烤鸭的历史你知道吗?
来源:http://www.zuixianya666.com/  2015-10-30 15:39:31

是清光绪28年(1901年),狗街沈伍营许秋田秋试中举,得公族资助赴北京会试。临行雇西村农家子刘文(书童)进京侍考。在京期间,刘文因时间充裕,投师于住所附近之米市胡同老“便宜坊”烤鸭店学得技艺。于清末自北京学艺回狗街,结合本地实际,对烤鸭的制作过程进行了大胆改进和创新,并筹资在狗街火车站租房开起烤鸭铺“质彬园”。刘文创新主要有三:(1)北京用高粱杆做撑筒,他就地取材,改用南盘江边芦苇,鲜芦苇的清香使口味别具一格;(2)北京用麦芽糖水做涂料,他改用本地土蜂蜜水,烤炙后色更金黄;(3)北京用挂炉烘烤,他采用土胚闷炉,用青松毛结暗火烘烤,松毛结燃尽后热度均匀,又无烟尘,兼具清香,他同时对原料的选择作了严格规定,一律采用本地放养两个月以上的滇麻鸭,烘烤40—50分钟即可食用。

Is the 28 years of the Qing Dynasty (1901), the dog Street Shen Wu Ying Xu Qiutian autumn test example, male family went to Beijing to aid. I hired Liu Wen (nunnery) Nishimura farm child Beijing paternity test. In Beijing, Liu Wenyin started to learn from the time, the old alley near the residence market "cheap square" Roasted Duck shop learn skills. At the end of the Qing Dynasty Beijing apprenticeship the dogs back street, combined with local conditions, the manufacture process of duck of bold improvement and innovation, and financing in the dog street railway station to rent to open up duck shop "quality bin Park". Liu Wen has three main innovation: (1) Beijing sorghum rod support tube, his local materials, use Nanpanjiang River reeds, the fragrance of fresh reed the unique taste; (2) Beijing with maltose as coatings, he switched to local soil honey water, roast color more golden; (3) Beijing hanging furnace baking, he used soil embryo stuffy furnace, Chung Mao node dark fire baking, pine knot after burning heat evenly and no dust, both fragrance. He also the selection of raw materials made strict provisions shall be by local stocking more than two months of Yunnan duck, bake 40 - 50 minutes to eat.
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