The taste of roast duck and roast duck is definitely different, because roast duck first came from the south, and even now it is popular in the north, it is still popular in the south. In addition, the biggest difference between roast duck and roast duck is that roast duck is made with seasoning, while roast duck is made without any seasoning, and it depends entirely on seasoning when eating. The best roast duck is Yiliang roast duck. Yiliang roast duck has a history of more than 600 years, comparable to Beijing roast duck. There are two kinds of roast ducks: ducklings, which are tender and sweet; The fat duck is rich in oil, and its meat is old and fragrant. If it is eaten with scallion, pepper or sauce products, it will have a unique flavor, especially the roast duck in Dog Street. The roast duck in Yiliang is very beautifully made. When baking, pine wool is used as fuel. When it is finished, turn the duck over in time and coat the skin with honey water and lard. The duck baked in this way is crisp but not burnt, crisp and soft, sweet and tender, and very delicious. You can taste this famous dish in many places in Kunming, such as Gu Xin Garden, a recommended specialty restaurant. Yiliang roast duck is not a local dish in Yunnan, but handed down from the south. According to legend, Zhu Yuanzhang sent Fu Youde to Yunnan in the Ming Dynasty and brought Li Haishan, the chef of roast duck. After the reunification of Yunnan, Fu Youde, who was sealed back to Nanjing, was condemned to death by Zhu Yuanzhang. When the chef heard the news, he was afraid to go back to Nanjing, so he opened a roast duck restaurant in Yiliang anonymously, and Yiliang roast duck has been passed down to this day. Of course, the roast duck is Beijing Quanjude roast duck. Quanjude, formerly known as "Dejuquan", is a preserved fruit shop opened by a Shanxi man in the alley of the meat market outside Qianmen, Beiping. Later, Yang, a native of Jixian County, Hebei Province, went to the meat market to set up a stall to sell chickens and ducks. After three years of Tongzhi (1864), Yang opened this store and began to operate roast duck. Mr. Feng Shui suggested that Yang change "Deju Quan" to "Quanju De". Quanjude roast duck is mainly manifested in crispy duck skin, tender meat and the most delicious. There are three ways to cut duck meat. One is almond slices, which is the most traditional slicing method. Slice high-quality duck meat such as almonds. Another slicing method is like wicker, and the other is to eat the skin and meat separately. Duck skin is crisp, crisp and fragrant, duck meat is thin but not broken, wrapped in lotus leaf cake, crisp, fragrant and tender.
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