What is the experience of eating Quanjude roast duck?

The fruit wood has a strong flavor, crispy and delicious

Been there once, it was too greasy. Took a few bites. I can't enjoy it. The rest of the duck rack was packed back, the taste was average, and it was expensive, I really didn't want to eat it twice.

Quanjude is the oiliest I've ever tasted. But it's a roast duck restaurant that I still want to eat after a long time. But I don't think they're the best ducks in the world. And it's only in the realm of roast duck, I would think so. Usually I think it's more realistic.

In addition to being a little oily, it's okay, there is still aroma in the mouth after eating for a long time, the teeth and cheeks are fragrant, and the aftertaste is endless.

It's too expensive, I can't afford to eat, so I can only go to other roast duck restaurants to eat, the roast duck is really delicious, you can eat it if you want.

For this dough roll, I am very uncomfortable, and I think it is more suitable to serve a bowl of rice, pour marinade, and stir-fry Chinese cabbage. It's best to dip it in a variety of salty chutneys.

I ordered a honey lotus root, ate two pieces, very greasy, a lobster baked rice, no special taste. Roast duck is ok, but unfortunately the others are not very good.

Before 2010, Quanjude roast duck was full of fragrance and endless aftertaste. I don't feel it anymore.

People who love roast duck in Beijing generally go to the roast duck restaurant that they think is ***** suitable. Quanjude Cheap Fang is a time-honored brand, and it is generally a place where the rich go.

Quanjude roast duck is a representative of authentic roast duck, and whether it tastes good or not depends on everyone's taste and feeling. Nowadays, the concept of "roast duck" is confusing. Authentic roast duck is made with Peking White Duck (stuffed duck), marinated without seasoning, inflated and grilled directly.

I eat it with the original flavor, the crispy duck skin, so I eat it with a burrito. The so-called roast duck sold in the south or on the street is marinated in seasonings, marinated and then roasted, which should be called "roast duck", which is flavorful and can be eaten by gnawing. That is to say:

The one that has no taste is roast duck, and the one that has flavor is roast duck.

Return to the people-friendly, rational **.

I love to eat duck with knives, not slices of duck.

The tastes are all different, one side of the water and soil raises the other side.

I don't think Quanjude is delicious, most of the people who go to eat are outsiders, and the locals generally choose Beijing cuisine restaurants have roast duck, like Jingwei Zhai, a set of high-quality roast duck is also 158, and delicious! There is also authentic Beijing cuisine inside!

I can only say that it's really average.,But the name of one duck and three meals is OK.,Anyway, I don't like it.,It's not as good as other dishes.,I don't like to eat duck very much.。

I think it's delicious, there is an indescribable feeling, I like to eat roast duck, in our Quanjude is not as delicious as Beijing, not as authentic.

Not only is the duck ridiculously expensive, but it is also charged a one-tenth of the service fee, and the meat duck rack is not given after cutting, and the processing has to be counted separately, and the recommended juice is not delicious, and it is particularly expensive.

Any food is only for the people who love it. Quanjude hanging oven roast duck is the best Peking duck!

I am in Beijing Heping Gate to eat Quanjude, in addition to expensive, in fact, it is very delicious, I work here in Zhuhai, eat more is roast duck, roast goose, barbecued pork! I feel that roast duck is similar to roast duck, that is, there are more than a dozen pieces of roast duck here, and more than 60 pieces of roast duck, and more than 200 roast ducks in Quanjude!

I just went to the Heping store a few days ago, and I ate authentic Quanjude for the first time, and I feel okay, which is better than eating outside. Duck skin dipped in sugar, duck meat dipped in sauce, and finally made with salt and pepper duck bones. Because some people take it to eat, they know how to make a duck rack to make it more delicious.

It feels okay, it's just a little expensive, and the main taste is that the sauce is good. Then the master who made the duck was very nice and kept talking to us.

For me, a southerner, it doesn't taste good. One is that it is too greasy, the incense is fragrant, and the mouth is full of oil; The second is that the way to eat is too unique, and I don't like this bag or that.

Personally, I feel quite delicious, and a duck is eaten a few times, the crispy duck skin is the most delicious, the thin duck meat slices plus the special sweet noodle sauce and shallot burrito, a bite full of oil and fragrant, the duck rack can stew soup can be peppered and salted, and the aftertaste is endless.

I have eaten Changchun's Quanjude roast duck, at that time it was still in the People's Square that store, many years later the store was yellow, it is estimated that it has something to do with the consumer price, I ate that time it was on the subdivision, one by one for you to come up, I can't remember if it was the first time to eat the subdivision. It was exquisite and unforgettable. It's worth eating.

For me, a native of Chengdu, Sichuan, I don't think this Peking duck is delicious. I thought the skin had a taste, but it didn't, and it was wrapped in dough, sauce, vegetables, and green onions (I skipped it for allergies to green onions). In one bite, there is no so-called taste impact, but the original roast duck taste.

When I got home, I told my friend that roast duck wasn't very tasty, not the kind of taste we took for granted.

Many people should have heard of Quanjude's roast duck, which can be said to be the most authentic roast duck in China. Quanjude's roast duck is not only very particular about the method, but also quite particular about how to eat. So, how to eat Quanjude's roast duck?

How to eat Quanjude roast duck.

Roast duck is eaten in a variety of ways, generally the whole duck is cut into clove-like slices with a knife while it is hot, the slices have skin, the slices have meat, and then dip it in sweet noodle sauce, add green onion white, and eat it with lotus leaf cakes. For example, the ancient city of Xi'an, which first created roast duck with duck waist and gizzard, restored roast duck in the twenties of this century, first by a "barbecue restaurant" concurrently operated, and then developed into a number of operations. In recent years, after the establishment of the "Xi'an Roast Duck Restaurant", which specializes in roast duck, the air pump has been changed to fill water, so that the roasted duck meat is particularly tender.

When it is cooked in the water to make all kinds of delicious food, it is called "whole duck banquet" when it is feasted with the roast duck.

Quanjude roast duck is eaten with praise.

Ingredients: 10 grams of salt, 5 grams of sweet and spicy powder, 2 grams of black pepper, 2240 grams of 1 whole duck, 115 grams of butter.

Method. 1. Preheat the oven to 190 degrees.

2. Rub the salt, pepper and sweet and chili powder on the duck skin and place in a baking dish.

3. Bake in the preheated Peirang Zheng oven for 1 hour, then scoop half of the butter onto the duck and continue to roast for another 45 minutes. Then scoop the remaining half of the butter onto the duck and bake it for another 15 minutes or until the skin is golden brown.

Eating roast duck pays attention to the season.

Eating roast duck must be in the right season, and bad season will affect the taste. Tasters advocate that roast duck tastes best in winter, spring and autumn. The reason is that the Peking duck in winter and spring has fat and tender meat; Autumn is a crisp day, and the temperature and humidity are particularly suitable for making roast duck, and the ducks are also fatter at this time.

In summer, the climate is hot and the air humidity is high, and the Peking duck meat at this time is less fat and thin, and the quality is poor, and the roasted duck skin is easy to be fat (that is, not crunchy), so the taste is relatively poor.

Pay attention to the slice method Because the slice is good, not only the shape of the dish is better, but also the taste is more beautiful. After the roast duck is cooked, it should be served on a plate with the skin and meat sliced in time before the duck breast collapses. At this time, the duck meat is crispy and delicious in the mouth.

The method of slicing duck is also exquisite, one is to eat the duck skin while it is hot, crispy and fragrant; Then eat a slice of duck meat. The second is that the slices have belt meat, which are thin but not broken. A 4-kilogram duck can produce more than 108 pieces of duck meat, and the size is uniform, like a clove leaf, the taste is crispy, fresh, smooth and tender, and has a unique flavor.

Quanjude roast duck is a famous dish, and many people like to eat it, but what is the authentic way to eat Quanjude roast duck? Come with me!

A whole Jude roast duck, dough cake, shredded green onions, shredded cucumbers, and an appropriate amount of sweet noodle sauce.

01 First, cut the roast duck into slices and put it on a plate.

02 Finely slice the green onion and cucumber and put the sweet noodle sauce on a plate.

03 Roll out the dough into thin slices and make a thin dough and steam.

04 Take a dough cake, dip the roast duck slices, green onions and cucumber shreds in the sweet noodle sauce and put it on top of the dough, roll it into a small roll and enjoy.

One or three kinds of condiments.

1. Sweet noodle sauce with green onion strips, which can be served with cucumber strips, radish strips, etc.

2. Garlic paste with soy sauce, can also be served with radish strips, etc. Garlic paste can relieve greasy, roast duck dipped in garlic to eat, in the fresh fragrance, but also add a touch of spicy, the flavor is more unique, many customers especially prefer this condiment.

3. Sugar. This way of eating is suitable for both ladies and children.

2. Staple food. 1. There are two kinds of staple foods. Mainly lotus leaf cakes, as well as hollow sesame baked cakes, sliced duck dipped in sweet noodle sauce, rolled lotus leaf cakes are the most traditional way to eat.

2. There are no paste spots and raw white spots on the lotus leaf cake surface, pick it up with your hand, shine it on the light, the cake is thin and even, put it on the plate, and you can clearly see the "Quanjude" logo on the plate. The cake does not break, and it is strong and bitten.

3. Hollow sesame baked cakes can be "eaten in Chinese and Western", with a layer of duck meat on the baked cakes, sandwiched with two slices of green vegetables eaten with hot dishes, sandwiched together, and eaten with your hands, is it a bit of a Chinese-style duck hamburger.

3. Whole duck dish.

On the menu of the Quanjude store of the new Yanchun Group, in addition to the traditional fried gizzard liver, duck shredded boiled vegetables, duck fat egg custard, the cold dishes sold by Quanjude also include mustard duck paws, brine duck gizzards, salted duck liver, etc. A duck can be "four eats", after eating duck meat, you can slice the duck fat that flows on the plate when roasting duck, make duck fat custard, the third is to roast the fat part of the duck slices after the skin, cut into shreds under the slices, and return to the oven to cook duck shreds; The fourth food is to boil the duck rack left after the sliced duck, add winter melon or cabbage to boil into bad bone duck soup, this soup is delicious and delicious, and the nutrition is very high.

Fourth, the whole duck seat.

The whole duck feast is a feast composed of various duck dishes cooked with Beijing stuffed duck as the main ingredient. It was first created in Quanjude Roast Duck Restaurant in Beijing, China (see Quanjude). Features are:

On top of the table, in addition to the roast duck, there are different dishes cooked with the duck's tongue, brain, heart, liver, gizzard, pancreas, intestines, preserved meats, wings, palms, etc., hence the name whole duck seat.