Enjoyed the authentic taste casually at "Peking Duck Mania"
If you write the contents roughly
Not only "Peking duck" but also a la carte was delicious and I was really satisfied.
"Peking duck" has the image of high-class cuisine in Japan.It's easy to think that you can't eat it easily, but it's big locally ... → Continue reading
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Peking duck(Peking duck, Peking duck, Peking duck, Běijīng kăoyā) were preparedduckBake whole in a furnaceChinese cuisine.Beijing foodOne of the representative dishes of.Hong KongThen "Peking duck, Packing tin'aap ",TaiwanThen "Peking duckAlso known as "Paipin Kaoya Běi píng kăoyā".
Bake the ducks crispy in the kiln and peel them.ShavingAnd called "" (baobing, báobĭng) or "baobing rice cake" (hoyebin, héyèbĭng)Wheat flourOn the heated skinLeek,cucumber,Beet noodle sauceIt is a dish that is wrapped and eaten together.皮だけを薄く削ぐ店と、ある程度肉も付けて切る店があるThere are stores that cut only the skin thinly and stores that cut it with some meat.[Source required].
BeijingAt specialty stores in the city, order Peking duck in units of "one" or "half", and also select duck dishes such as appetizers, soups, and fried foods from the menu...In the case of a course meal, the remaining meat part is processed into a meat dish and eaten.骨のがらは白濁した「鴨湯」（ヤータン、yātāng）と呼ばれるThe bones are cloudy and are called "kamoyu" (yātāng).SoupThe tongue of a duck is sometimes used as an ingredient in duck hot water...通常は皮、肉、骨の三点セットだが、水かき（鴨掌、ヤージャン、yāzhăng）は茹でてUsually it is a three-piece set of skin, meat and bone, but the web (duck palm, yajan, yāzhăng) is boiled.MustardTo be mixedliverIs served fried..このように、無駄なくアヒルの様々な部位を使用した料理のフルコースを「全鴨席」（チュアンヤーシー、quányāxí）というIn this way, a full-course meal of cooking using various parts of the duck without waste is called "whole duck seat" (chuan yasi, quányāxí)..
In China, dishes made by grilling ducks over an open flame are called peking duck (kăoyā) and peking duck (shāoyā).The history of Peking duckNorthern Song DynastyGoing back to the timesLightThe novel "JinpingmeiThe name of grilled duck often appears in..About the origin of Peking duckYinChancellorYi Yin YuoThere is a myth that the roasted swan is the source of the roast duck..
15st centuryTo MingYongle EmperorIs a thriving duck dishNanjingThe prototype of the pork roasted pork was introduced when the capital was moved to Beijing from..For this reason, it was also called "Kinryo-sashi-yaki duck," which bears the name "Kinryo," which is another name for Nanjing.Also,ShandongThere is also an origin theory.
Jinlingsha roasted duck is a dish that is boiled once to soften the hard duck meat, then stabbed with a large sasumata (large fork) and roasted for a short time, which is different from the current Peking duck. Was different..金陵叉焼鴨が北京に伝えられた時、香ばしさと肉の柔らかさを追及するため、調理法に北方遊牧民の食文化の特色である「炙り焼き」の技術が加えられるWhen Jinlingsha-yaki duck was introduced to Beijing, the technique of "broiled roast", which is a characteristic of northern nomadic food culture, was added to the cooking method in order to pursue the aroma and tenderness of the meat...There is also literature that learned the technique of roasting Cantonese piglets.
Initially eaten only in the court,JiajingYear (1522/ - 1566/) In Beijing as the first private specialty storeXuanwumen StreetKinryo Bianyifang opened in Japan, and in later times, a restaurant called "Bianyifang", which was named after the reputation of Kinryo Bianyifang, also opened...At the end of the Qing Dynasty, the cooking method of ducks diversified,1864/Opened inQuanjudeWith the rise of rival stores such as Quanjude Bianyifang, Jinling Bianyifang was forced to close...After the closing of Kinryo Bianyifang, the name of the store was once imitated byBianyifang Sogamo”Renamed the store1855/ToChongwenmen StreetWe are offering a southern Peking duck that inherits the cooking method of Jinling Bianyifang...Currently, not only in China, but also in Hong Kong, Taiwan,Singapore,Malaysia,ThailandIt is a dish that can be seen in common in the area where Chinese residents live.その知名度から世界各地のFrom its name recognition, all over the worldChinatownIt has become a signboard menu, and there are stores that are also offered at Beijing restaurants in Japan, and in recent years, specialty stores have also opened in Yokohama and other places.In addition, due to the development of vacuum packaging and freezing technology, Peking duck baked in China is being exported to each country.
When the southern food culture was introduced to the Beijing court in the Ming dynasty, the ducks used as ingredients for Peking duck were also brought from Nanjing to Beijing.当時のアヒルは羽毛が黒く体長も小さかったが、品種改良と人工飼料によって羽が白く脂が乗り、柔らかい肉質のアヒルが造り出されるAt that time, ducks had black feathers and a short body length, but breeding and artificial feed made the ducks white and greasy, creating soft, fleshy ducks..
Before the war, the ducks used for Peking duck were bred near the Dongbianmen and Chaoyangmen in Beijing's castle pit (now the Second Ring Road).After the war, in the suburbs of Beijing,Hebei ProvinceThe ducks are bred in a special way, and not only the food but also this duck is sometimes called Peking duck.To grow fast, big, and fat-richwheatHigh-calorie feeds such as or compound feeds are poured into the stomach through a pipe in the mouth and forced to eat (ie,Foie grasSimilar to gavage in productionForced feedingIs).充填するような食べさせ方、もしくは、この方法で育てられたアヒルを「填鴨」（ティエンヤー、tiányā）と呼ぶA duck that is fed in a filling manner or raised in this way is called a "duck" (tiányā)...この填鴨は体質が弱く、気温の変化や怪我への耐性が低いThis duck has a weak constitution and is less resistant to changes in temperature and injuries...In China, teaching to the test is called "teaching to the test".
From about 60 days after hatching, feed the ducks with nutritious food and ship them when their weight reaches 5 to 6 kg...出荷時期が遅れると肉質が落ち、アヒルの中には急死するものも出てくるため、出荷の際には厳密な検査が行われるIf the shipping time is delayed, the meat quality will deteriorate and some ducks will die suddenly, so strict inspection will be carried out at the time of shipping..
After slaughtering the duck used as food, the hair is peeled off, the internal organs are taken out to drain the blood, and the tongue, chicken wings, and legs are removed.アヒルの体内に空気を入れて膨らませてフックにかけ、熱湯を身体全体にかけて体表に付いた余分な脂を洗い流すInflate the duck's body with air, hang it on a hook, and pour boiling water over the entire body to wash away excess fat on the body surface...Candy sugar water on the skin (SyrupAfter applying water to the ducks, the ducks are hung all day and night to remove excess water.In the summer, when the meat is prone to spoilage during this drying process, it is not suitable for cooking Peking duck, and Peking duck was originally an autumn, winter, and spring dish...Nowadays, a device to evaporate the excess water contained in ducks has been devised, so you can eat Peking duck regardless of the season..
Peking duck is also called "Kuwaru Kaoya guà lú kăoyā" because of the method of hanging a duck on a hook in a furnace and baking it...主に焼き方の違いにより、オーブン式の扉付の炉で蒸し焼きにする闇爐（アンルー、ànlú）と、扉無しの炉で直火でアヒルを炙る明暗爐（メイアンルー、míngànlú）とに分かれるIt is divided into dark roasting (Anru, à nlú), which is steamed in an oven-type door-equipped furnace, and light-dark ducks (Meianlu, míng à nlú), which roast ducks in a direct-fired furnace without a door..
The dark 爐, devised in the Ming dynasty, first burns a fire in a fire pot, and then burns a duck with the embers and the residual heat of the wall of the fire pot.アヒルの腹の中には香味野菜と調味料、スープが詰め物として入れられており、余熱で蒸し上げられることで詰め物の風味が肉に行き通り、肉が柔らかく仕上がるFlavored vegetables, seasonings, and soup are put in the duck's belly as stuffing, and when it is steamed with residual heat, the flavor of the stuffing goes to the meat and the meat is finished softly...その反面、皮の食感は明暗爐で焼かれたアヒルに比べて香ばしさに欠けるOn the other hand, the texture of the skin is less fragrant than the duck baked in the light and dark fire...The southern cooking method is still inherited at stores such as the Bianyifang Sogamo store.Also, with the dark fireIndiaでnaan,Tandoori chickenBakeTandoorIt has been pointed out that there are similarities with the furnace..
At the end of the Kiyosue, the light and dark fire that was devised at the Quanjude Sogamo storeRussia OfStoveBake a duck over an open fire of wood in a fireplace without a door similar to..炉内の湿気が低いため、皮の香ばしさが増す点に特徴があるDue to the low humidity inside the furnace, it is characterized by an increase in the aroma of the skin...In addition, hot water is put in the belly to soften the duck meat.北京の専門店にはこの方法でアヒルを焼き上げる店が多いMany Beijing specialty stores bake ducks this way.
Once the ducks are baked, the shaved skin and from ShandongLeek(Beijing green onions)cucumberShredded into thinly baked flour rind (thin rice cake, baobing)Beet noodle sauceSweet miso based onPut it together, roll it up and eat it.When rolling, place the thin rice cake on your non-dominant hand, first place the duck skin and meat with miso sauce in the center, then place the green onions and cucumbers vertically, fold the thin rice cake in three from the left and right, and then the front side. If you fold the thin rice cake and close the bottom, the contents will not fall off and get dirty.
- ^ a b Yokota, "Chinese Food Culture Study Beijing", p. 66
- ^ Tan "Chinese Cuisine 174 Years", p. XNUMX
- ^ Tan "Chinese Cuisine 175 Years", p. XNUMX
- ^ a b Tan "Chinese Cuisine 181 Years", p. XNUMX
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 64
- ^ a b Yokota, "Chinese Food Culture Study Beijing", p. 65
- ^ Nishikawa, "The World's Carnivorous Journey," p. 103
- ^ a b Yokota, "Chinese Food Culture Study Beijing", p. 68
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 62,66
- ^ Tan "Chinese Cuisine 178 Years", p. XNUMX
- ^ Yokota, "Chinese Food Culture Study Beijing", pp. 62-63
- ^ Tan "Chinese Cuisine 179 Years", p. XNUMX
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 63
- ^ Sumio Sakurai "Chapter 52 to Know Beijing"
- ^ Kimura "Chinese Food Culture Dictionary", p. 296
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 71
- ^ Tan "Chinese Cuisine 180 Years", p. XNUMX
- ^ a b Yokota, "Chinese Food Culture Study Beijing", p. 74
- ^ Nishikawa, "The World's Carnivorous Journey," pp. 94-95
- ^ Nishikawa, "The World's Carnivorous Journey," p. 96
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 61
- ^ a b Yokota, "Chinese Food Culture Study Beijing", pp. 61-62
- ^ a b c Yokota, "Chinese Food Culture Study Beijing", p. 62
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 70
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 75
- ^ Yokota, "Chinese Food Culture Study Beijing", p. 77
- "Chinese Food Culture Dictionary" edited by Haruko Kimura (Kadokawa Shoten, October 1988)
- Romi Tan "Chinese Cuisine XNUMX Years" (Bunshu Shinsho,文藝 春秋, October 2004)
- Sumio Sakurai et al., "Chapter 52 for Knowing Beijing" (Akashi Shoten, December 2017)
- Osamu Nishikawa "World Round Carnivorous Journey" (Shincho Bunko,Shinchosha Co., Ltd., October 2011)
- Fumiyoshi Yokota, "Chinese Food Culture Study Beijing" (, April 2006)