The #7 of my Beijing trip! I had introduced some good places in Beijing. Again, time to introduce some good food! Let’s try the Peking duck!

來到第7回的北京之旅了，介紹了幾個地方，又是時候吃一頓好的！這次我們試了聞名國際的北京烤鴨！

Checked about the history of Peking duck and it’s a quite interesting story: The origin of Peking duck is Nanjing Duck (some may say Shandong). Nanjing Duck was very famous in Nanjing and even the emperor liked it. During the Ming Dynasty (1421), the Yongle Emperor moved the capital of China from Nanjing to Beijing and he also brought a lot of duck chefs to Beijing. The Nanjing duck was eventually evolved to Peking duck (Beijing was called Peking in the past).

上網翻查了北京烤鴨的歷史，原來都大有故事：北京烤鴨原來本是南京燒鴨(亦有一說為山東)，南京燒鴨是當年的民間美食，南京的老百姓都愛吃，連皇帝都十分愛吃，到明成祖定都北京，便將很多燒鴨大廚都帶到北京，慢慢演變成今天的北京烤鴨！

The main ingredient of Peking duck is pekin duck. Pekin Duck is one of the most expensive and high quality duck of the world. Every day, the staff feed a lot of high-nutrition food to the ducks. No, they just push all the food into the esophagus of the ducks. So Peking duck is fleshy and oily. But now we like healthy diet. So Peking duck nowadays is relatively thin.

北京烤鴨最有名的地方是它使用北京鴨為食材，北京鴨是世界最名貴品質也最高的鴨之一，飼養人員每天會把優質食物硬塞到鴨子的食道中，所以每一隻北京烤鴨都是肉質肥美而多油！不過近年社會追求健康飲食，所以現在的北京烤鴨是比較瘦的。

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This time, we went to the Siji Minfu, a very famous Peking duck restaurant in Beijing. There are two style of Peking duck. The first one is Closed oven style. The oven is preheated first and after that the fire burns out, the whole suck is placed into the oven and slowly cooked. Another style of the open oven style. We also call it “hung oven”. The duck is roasted with an open fire by peach wood. The chef hang the ducks on the hook above fire. The Peking duck of Siji Minfu is Open oven style.

這次我們來了一家叫「四季民福」的餐廳吃北京烤鴨，四季民福可以北京數一數二的北京烤鴨餐廳！四季民福在北京有很多分店，但都是很多客人，我們都等了很久才能進去！北京烤鴨有兩種做法，第一種是悶爐烤鴨，廚師先把烤爐燒到一定溫度後熄火，再把鴨子放進爐裡內餘熱烤熟。另一種是掛爐，使用果木起火，再把鴨子掛在爐中烤熟，皮脆肉嫩，四季民福的烤鴨正是掛爐烤鴨。

Photo Source

The chef firstly cut the duck’s skin and meat out. The best timing for this process should be 2 mins 30 secs!

廚師會親自把烤好的鴨子放到你面前，把鴨皮及鴨肉分別割下上碟，而這個過程最完美的是2分30秒完成！

Then, steamed pancakes and some side dish like onion, cucumber and sweet sauses. Roll up all the things and you will feel different taste every time! It’s delicious, very delicious, really delicious!

烤鴨永遠都伴隨著薄餅及蔥絲、黃瓜絲、甜麵醬等配料，把所有東西卷在一起吃，故每一次入口你都會有不同的口感！老實說，很好吃，真的很好吃，好吃到要死了！

!steemitworldmap 39.895734 lat 116.3927212 long d3scr

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Thanks for spending your time to read my articles. I like to share stories of Hong Kong. I wish you may support me and I will keep going!
謝謝你能抽空閱讀這篇文章，我平日喜歡分享香港的故事，希望大家多多支持，我會繼續努力！

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Posted from my blog with SteemPress : http://aaronli.vornix.blog/travel-to-beijing7-peking-duck/

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