Peking Duck Time of publication: 23.03.2009 city, 10:00
though a world championship among the culinary delights, this masterpiece of Chinese cuisine certainly would favorites. Peking Duck , the Queen among the culinary delicacies, on the right is considered a world treasure. In addition, this dish - the card of China. Foreigners arriving in Beijing, saying that here you need to do two things: visit the Great Wall and taste of Peking duck. Their shocking how much effort is expended in its preparation, how many ingredients it uses. A process of absorption of ducks is a refined ceremonial, allowing to fully enjoy the bliss derived from the sense of taste.
History culinary masterpiece began in Ming Dynasty (1368 - 1644 years) . In those days, two thousand most skilled chefs from around the country charmed the Emperor and its surroundings with exquisite dishes, showing miracles of ingenuity. Chinese literature in all colors tells the story of these foods, as a bear foot, camel humps and monkey lips, prepared with the most expensive spices. However, to conquer the culinary tastes of the emperor, and later and the whole world was an ordinary duck - the product is very difficult to prepare because of its peculiar smell and taste. That duck was destined to become the quintessence of Chinese cuisine, its national heritage. Winning the natural imperfections of the product, the ancient chefs proved so your the highest professional grade.
few centuries of the culinary masterpiece of a dish has acquired many legends. Because of his war erupted, its banning and even endow magical properties. Argue, for example, that the Peking Duck has rejuvenating properties - duck fat composition is an excellent moisturizing agent and a very beneficial effect on women's skin. The famous Empress Zhi-Xi took as a rule do yourself a mask on the face of the pieces of Peking duck.
Before I get on the table as a product of culinary arts, the duck must spend seventy difficult days his life, only twenty of which she put on weight itself weight, being relatively free. Rest of the time - is torture, which is legitimate indignation animal advocates. Every six hours into the throat of a poor bird stuffing balls of chickpeas, sorghum and wheat. On the day it is about three hundred grams, with This duck is gaining up to sixty grams of weight. Just like a balanced mixture of duck feed the meat so tasty and tender. After fifty days it picks up the required weight, then comes the end of suffering. Another four days to prepare the carcass fried, making it the numerous manipulations so it was not only delicious but also beautiful. For example, do massage, smoothing out wrinkles in the skin, blown compressed air between the skin and flesh, making Beijing duck is especially delicious, and her skin turns a crispy crust. To duck acquired characteristic palm color and gloss, carcass rub malt sugar. This reddish-brown «
makeup » should air dry. Just before the process of roasting the birds are pouring into the hot water, thus creating, the necessary degree of humidity, making duck is poured out like a bull's eye, and literally melts in your mouth.
Fry valuable bird in a circular furnace on open fires for which wood takes only date palm, peach or pear tree. The fierce heat of wood envelops висящую тушку, пропитывая ее ароматами, что и придает жареной утке такой фантастический вкус. Цветом утка по-пекински напоминает финик и должна быть глянцевой. In such a duck skin crisp and shiny, and the meat is tender, with a pleasant taste and aroma exudes a fruit tree. A feast of Peking delicacy - an art too. Once the ugly duckling turning into a culinary masterpiece ends chef brings a dish for guests in order to demonstrate their work throughout beauty, and then kills him. In the kitchen, a duck-beauty is cut with special knives, separating the skin with a little meat. Pieces of skin, according to the canons Ming Dynasty, to be 108. To learn how to cook is doing this procedure, you can make poems. They say wisdom cutting duck specially taught several years.
These small pieces and there is a dish known as "Peking duck." Everything else - flesh, bones, giblets - the history of other китайской грамоты. Раньше императоры потребляли только кожу, сдобренную соусом из меда, слив и сои и завернутую в пресный полупрозрачный блинчик в обществе a young onion. And today over 400 years of the dishes, nothing has changed. Most connoisseurs still prefer to have a dish, wrapped in a thin pancake. His smeared sauce Tian Tiyan, put two or three pieces of duck, a few pods of leeks, but rather a sweet onion, thinly sliced pieces cucumber - and wrap it all up into a tube. From intoxicating to the dish would be the best "Mao Thai, the national drink of China.
Choice FashinTime.ru : Where to taste the real Peking duck? "Of course, in Beijing! And certainly in the restaurant «Byanifan» - the very first restaurant in China roast ducks. It was discovered in the XIX century and is famous for more than 140-year history. Furthermore «Byanifan» , in Beijing there is a wonderful restaurant «Tsyuantszyuyde» .
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