Why are some roast ducks made by hanging stoves?

Roast duck has two techniques, one is stewing and the other is hanging. Quanjude uses a hanging stove, and the ducks roasted by different methods taste different. As far as Zhou Jun is concerned, he likes hanging roast duck.

Hanging roast duck should be transplanted from the practice of roasting suckling pigs in the imperial dining hall of the Qing Dynasty during the Qianlong period. From inflation to hook to ironing, there are more than ten processes needed inside and outside.

The biggest difference between hanging roast duck and stewing roast duck lies in the size of firepower and whether the stove is turned off. From the name, we can tell that the roast duck uses a closed space, while hanging the stove means "open your heart and burn a prosperous fire".

Using fruit trees as fuel, there is no oven door, and ducks will regularly pick poles to change positions after entering the furnace. The fruit and wood are fully burned, the ducks are evenly heated and the firepower is fierce. The duck skin baked in this way is very crisp. Many people eat crispy roast duck. As it turns out, crispy roast duck is more popular and is the darling of market choice.

For the method of hanging the oven, because of the strong firepower, the fat under the duck's skin is almost "consumed", so it tastes crisp. For the roast duck in the oven, because the firepower in the oven is not strong, the fuel consumption of the duck is relatively small, and the roast duck is fatter and softer, which is often more popular with the elderly.

Stewing roast duck is an ancient roast duck method, which emphasizes the exquisiteness of the stove and has higher requirements for the roast duck master. Has applied for "national intangible cultural heritage protection". In fact, the history is earlier, and it was founded during the Yongle period of the Ming Dynasty. The so-called "stewing furnace" is a kind of ground furnace, made of bricks and about one meter square in size. It is characterized by "ducks can't see an open flame", and it is made by stewing with charcoal fire and hot furnace wall in the furnace, which has high technical requirements. The person in charge of the stove must master the temperature. If it is too high, it will burn; If it is too low, it may be undercooked. Compared with the crispness of hanging oven, the stew oven tastes tender, the duck juice is full, and the feeling of "roasting" may not be obvious.

When the duck is put in, it begins to stew, and the oven is closed, so it can't be taken out all the time. Therefore, only an experienced roast duck chef can accurately master the roasting method and time, and know when the duck is still raw and when the duck is burnt. So this is another reason why there are many roast ducks on the market.