烤鸭菜品起源是怎么来的?
来源:http://www.zuixianya666.com/  2020-1-16 16:21:15

  明初年间,老百姓爱吃南京板鸭,皇帝也爱吃,据说明太祖朱元璋就“日食烤鸭一只”。宫廷里的御厨们就想方设法研制鸭馔的新吃法来讨好皇帝,于是也就研制出了叉烧烤鸭和焖炉烤鸭这两种。

  During the early Ming Dynasty, the common people loved Nanjing duck, and the emperor also loved it. It is said that Zhu Yuanzhang, the emperor, was the "one roast duck for solar eclipse". Royal chefs in the palace tried to develop a new way of eating duck food to please the emperor, so they also developed barbecued duck and braised duck.

  随着朱棣迁都北京后,也带走了不少南京宫廷里烤鸭的高手。在嘉靖年间,烤鸭就从宫廷传到了民间,老“便宜坊”烤鸭店就在菜市口米市胡同挂牌开业,这也是北京第一家烤鸭店。而当时的名称则叫“金陵片皮鸭”,就在老“便宜坊”的市幌上还特别标有一行小字:金陵烤鸭。叉烧烤鸭以“全聚德”为代表,而焖炉烤鸭则以“便宜坊”最著名。金陵烤鸭是选用肥大的草鸭为原料,净重要求在2.5公斤左右。

  After Zhu Di moved to Beijing, he also took many experts of roast duck from Nanjing Palace. During the Jiajing period, the roast duck spread from the palace to the people. The old "cheap Fang" roast duck shop was opened in Caishikou Mishi Hutong, the first roast duck shop in Beijing. At that time, the name was "Jinling sliced duck", which was also marked with a line of small characters on the city front of the old "cheap place": Jinling roast duck. The roast duck with barbecue is represented by Quanjude, while the roast duck with stewing oven is most famous for its "cheap workshop". Jinling roast duck is made of fat grass duck. Its net weight is about 2.5kg.

  在1864年,京城名气最大的“全聚德”烤鸭店也挂牌开业,烤鸭技术又发展到了“挂炉”时代。它是用果木明火烤制并具有特殊的清香味道,不仅使烤鸭香飘万里而且还使得“北京烤鸭”取代了“南京烤鸭”,“金陵片皮鸭”则能在港澳、深圳、广州等南方几个大城市的菜单上见到。

  In 1864, Quanjude, the most famous roast duck restaurant in Beijing, was also listed for opening. The technology of roast duck developed to the era of "hanging oven". It is made of fruit wood and has a special fragrance. It not only makes the roast duck fragrant, but also makes the "Beijing roast duck" replace the "Nanjing roast duck". The "Jinling sliced skin duck" can be seen in the menus of Hong Kong, Macao, Shenzhen, Guangzhou and other southern cities.

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  南京烤鸭讲究皮酥肉嫩,肥而不腻。但是真正的行家,却十分挑剔店里奉送的那一兜红卤。店里鸭子烤得好不好,大抵看看卖相便可以揣测出来,但老卤对不对味,却非得口舌亲尝方知。明炉烤鸭,鸭腔子里面必得灌水。外烤内煮,一旦鸭肉熟了,这一包汁水也鲜透。趁热把酒酿蜜卤倒进汤汁,浇上糖色﹑米醋﹑精盐,考究起来加一滴酱油都不算本事,端出去的红汤老卤才叫地道。

  Nanjing roast duck pays attention to crispy skin, tender meat, fat but not greasy. But the real connoisseur is very picky about the bag of red brine that the shop offers. If the duck is roasted well in the shop, you can guess it by looking at its appearance. But if the bittern is not right, you have to taste it. If you roast duck in an open oven, you must water the cavity. Once the duck is cooked, this bag of juice is fresh. When it's hot, pour the fermented honey brine into the soup, and pour it with sugar, rice vinegar and refined salt. It's not good to add a drop of soy sauce. The old brine in red soup is called authentic.

  北京鸭是当今世界优质的一种肉食鸭,即用填喂方法育肥的一种白鸭,故名“填鸭”。不仅如此,北京鸭曾在百年以前传至欧美,经繁育一鸣惊人。因而,作为优质品种的北京鸭,成为世界名贵鸭种来源已久。北京烤鸭采用北京特有的果木炭火烤制,味道独特。

  Beijing duck is a kind of high-quality meat duck in the world, that is, a kind of white duck fattened by feeding method, so it is called "filling duck". Not only that, Beijing duck once spread to Europe and America a hundred years ago, and made a great success in breeding. Therefore, Beijing duck, as a high-quality variety, has been a source of world famous duck species for a long time. Beijing roast duck is made of Beijing's unique fruit wood and charcoal fire, with unique taste.