| 摘 要： | Beijing Roast Duck has become a not only nationwide but also worldwide recognized culinary creation. But this dish had existed much earlier as a delicacy for the aristocracy before 1864 when the Quanjude (Repository of All Virtues), the original roast duck restaurant, was opened in the Qianmen Street of Beijing.The cooking process is long and complicated one. First of all, the duck is scaled in boiling water, coated with molasses, pumped with air, and then hung up to dry for as long as 48 hours. Then it is slowly and evenly roasted over a fire of peach,
|
