Beijing Roast Duck, also known as Beijing Kaoya or Peking Duck, is considered to be most delicious food in China and renowned both inside and outside the country for being agreeably fatty and its tempting appearance, tender meat and delicate taste. Characterized by the slightly yellow appearance, tender taste and light fragrance, Beijing Roast Duck can be taken with other meat or vegetable foods, thus not only a popular dish for banquets but also a home-style delicacy. Quanjude Roast Duck Restaurant (全聚德 Quánjùdé) in Beijing is the most famous roast duck restaurant around the world.
The fatty acid in duck has a low melting point, making it easy to digest. Compared with other meat, duck contains more B-vitamins, VE and other vitamins and it is anti-aging and effective to resist beriberi, neuritis and a variety of inflammation. Besides, the nicotinic acid rich in duck is one of the two important coenzymes in human body, which can protect patients of heart diseases like myocardial infarction.
The best way to eat Beijing roast duck is to pack it with pancake. Pick up a slice of roast duck and coat it in the plum sauce. Spread the sauce onto the pancake using the duck, then add some more slices of duck, some cucumber and green onion. Finally, roll up the pancake and eat it with your hands.
People suffering from obesity, atherosclerosis and chronic enteritis should eat less Beijing Kaoya while those caught cold should not eat.
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