The Beijing Winter Olympics is coming to an end. Let’s take stock of the Chinese food in the Olympic Village, which is envious of the South Koreans who only know to eat pickles.
The first is Beijing roast duck
“Beijing roast duck” has a long history. As early as the northern and Southern Dynasties, the “roast duck” has been recorded in the diet annals, and the “burn duck” is recorded in the “drinking and eating” written by the Yuan Dynasty imperial doctor Hu Sihui.
Burn duck is “roast duck”, which is the earliest kind of roast duck. After Emperor Zhu Yuanzhang of the Yuan Dynasty established his capital in Yingtian (Nanjing), the imperial chef of the Ming palace made dishes with Nanjing plump and fleshy Lake ducks. In order to add flavor to duck meat, roast duck meat with charcoal fire to make it crisp and fragrant. In the late Qing Dynasty, Guangzhou dog roast duck was praised for being fat but not greasy, and was named “roast duck” by the royal family.