When you go to Quanjude to eat roast duck, the master asks you how to eat the duck rack. Wise man: it's not cost-effective to choose either one.

Many people will say that Beijing is a gourmet desert, and many Beijingers think there is nothing delicious in Beijing. To be precise, there is nothing delicious in Beijing. After all, you can eat delicious food from all over the world in Beijing, but few foreigners are used to eating delicious food labeled old Beijing. Beijing roast duck is one of the few old Beijing delicacies that can be praised by foreigners.

It is said that Beijing roast duck was originally brought to Beijing from Nanjing. Nanjing people still like to eat ducks, so is this the characteristic of old Beijing? I think it should count. After all, it has been 600 years since Nanjing was brought to Beijing. Beijing cuisine, of course.

Many people will eat Beijing roast duck when they travel to Beijing. When it comes to eating Beijing roast duck, it is natural to go to Quanjude to eat old Beijing roast duck. Some people come to Quanjude to eat roast duck, and many people are completely taken to Quanjude by tour groups. Beijing Quanjude Roast Duck has no obvious shortcomings except its high price. Beijing roast duck is really much more delicious than the roast duck that sells for 20 yuan on the roadside.

When eating roast duck in Quanjude, there is a special chef standing at your table to cut the duck. Quanjude roast duck is beautifully roasted in the hanging furnace, and the chef is also showing how great the roast duck is when cutting the duck. When the duck is sliced, there will be a duck rack. At this time, the master will ask you whether you want duck rack soup or fried duck rack. Whether stewed or fried, there is an extra processing fee. For friends who travel to Beijing, the duck rack of roast duck has only two choices: soup making and frying, but for local friends living in Beijing or friends drifting north, there is a more cost-effective choice. For local diners, duck rack is not cost-effective whether cooking soup or cooking.

When you eat roast duck in Quanjude, whether you choose duck rack soup or fried duck rack, it will be served quickly. After slicing the duck, the master asked you how to process the duck rack. You chose the duck rack and served it in less than 20 minutes. Whether it's soup or cooking, it will be served soon. It is normal for fried duck rack to serve quickly, but duck rack soup can serve quickly, which only shows that the pot of duck rack soup served on the table is not the duck rack soup of roast duck you ordered. Moreover, this pot of duck rack soup obviously lacks duck rack. There are not many plates on the fried duck shelf.

Nowadays, in order to save time, many restaurants will cook many of the most popular dishes in advance. Some people order this dish and put it directly on the plate or serve it after a little heating, so that guests don't have to spend time waiting for the store, saving a lot of time. The roast duck you ordered has sliced the duck, and the rest of the duck rack is recycled by the restaurant. It is cost-effective for the store to make three pots of duck rack soup with two duck racks, but it is not cost-effective for the guests.

If you live in Beijing for a long time and can cook by yourself, you can tell the master to pack the duck rack, which can save a processing fee and get a complete duck rack. Quanjude's roast duck is delicious, but the duck rack soup is not so good. Now Quanjude Roast Duck also has chain stores in many places. When people go to eat roast duck, they can really wrap the duck rack directly. To tell the truth, the duck rack soup or fried duck rack made in the store is not much better than what you made yourself.

Since you can pack the duck rack home when you go to Quanjude to eat roast duck, I'll introduce some ways to eat it.

Fried duck rack with green pepper: chop the roast duck rack into small pieces for later use, cut some green and red peppers and onions for later use, burn oil in the pot, pat some starch on the duck rack first, and then put it into the duck rack until the oil temperature reaches 60%, and then pick it up and fry it. Then stir-fry the duck rack, add some base oil, a little dried pepper, pepper, onion, ginger and garlic, green and red pepper and onion, stir-fry the bottom of the pot, put the duck rack, add some monosodium glutamate, cumin and a little sugar, and stir well.

Duck rack soup doesn't need to be introduced in detail. Just order Chinese cabbage or mushrooms and melon, pour water and cook in the pot.