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Roast duck technique (Roast Duck technique in Bianfang Stewed Oven)
Beijing cheap square Duck Group Co., LTD. Traditional skills
Roast duck technique (Bianfang Roast Duck technique), the traditional technique of Beijing Bianfang Roast Duck Group Co., LTD., one of the national intangible cultural heritage.
The cooking method of Bianfang stewed roast duck was first introduced to Beijing from the south, which is characterized by "the duck is not famous". Because of the need to use a dark fire, so it requires a high level of technology, the person must hold the temperature in the furnace. The finished roast duck is jujube red, the skin is shiny and crisp, the meat is white and delicate, and the taste is delicious.
[1]
On June 7, 2008, Roast duck technique (Roast duck technique) was approved by The State Council of the People's Republic of China to be included in the second batch of national intangible Cultural Heritage list, heritage number: Ⅷ-167.
[9]
- Chinese name
- Roast duck technique (Roast Duck technique in Bianfang Stewed Oven)
- Approval time
- June 7, 2008
- Heritage class
- National level
- Estate category
- Traditional skill
- Heritage number
- Ⅷ - 167.
- applicant
- Beijing cheap square Roast Duck Group Co., LTD
1403 AD, Ming
Yongle Emperor
From Nanjing to Beijing, a group of Zhejiang residents moved to the capital. One of them, a businessman surnamed Wang, opened a restaurant in Xuanwumen's Mizhi Hutong in 1416, serving stewed roast duck. Because convenient and pleasant, excellent value for money, was the Ministry of war
Yangjiaoshan
Entitled "Cheap square".
[2]
From the early years of the Qing Dynasty to the early years of the people's Wai, there were a total of 32 Beijing braised duck shops with "cheap Fang" or a slightly changed word as the font, and the braised duck of "cheap Fang" became a large-scale school of Beijing roast duck.
[10]
On June 6, 2002, with the approval of Chongwen District Government of Beijing, Beijing Hardman Hotel and Beijing First Food Group Company established Beijing Cheap Square Roast Duck Group Co., Ltd. through asset reorganization and restructuring.
[10]
Cheap square smothered roast duck
In the production process, the duck does not see the open flame, and the finished product is jujube red, the skin is bright and crisp, and the meat is white and tender. The roast duck technique of Bianfang stewed oven has been continuously developed in the hands of duck masters in the past dynasties, forming the so-called "three secrets", that is, the special skill of stewed oven, the skill of selecting duck billet and the skill of roasting duck slices. The finished roast duck is jujube red, the skin is shiny and crisp, the meat is white and delicate, and the taste is delicious. Because the roast duck is "unknown fire", it is clean and hygienic in the roasting process and has little pollution to the environment.
[1]
[3]
The experience of the operator has high requirements, the grasp of temperature, time control and a series of links can only rely on experience to operate. After the furnace is lit for five or six hours, the operator needs to put his palm on the wall at the edge of the furnace, and use his hand to test the furnace temperature. If the temperature is soft, the furnace can be turned on; If there are "some explosive hands", you have to open the furnace door to cool down, and the appropriate furnace temperature is undoubtedly crucial to the success of baking. In addition to controlling the timing of opening the stove door, turning the duck and adjusting the position, this series of actions is not only difficult, but must be completed in less than 10 seconds. From the duck into the oven to roast out of the oven generally takes 40 minutes, in this process, need to accurately judge when the need to open the door to turn the duck, open the door at that moment, the operator needs to judge the degree of roasting according to the color of the duck, and then quickly change it to the appropriate position to continue roasting, the roast duck in the oven sometimes up to six or seven. To complete the conversion of each duck in seconds by hand and eye, if the action is a little slow, the stove door is open for a little longer, the temperature in the oven changes, it will directly affect the taste of the roast duck.
[4]
inheritor
Bai Yongming
Mr. Liu, male, Han nationality, born on May 23, 1958, was evaluated as the representative inheritor of the third batch of national intangible cultural heritage projects in May 2009. Project name: Roast Duck Technique (Roast Duck Technique in Benyifang), reported by Beijing Biiifang Roast Duck Group Co., LTD.
[5-6]
Protective measure
In November 2019, the List of National Intangible Cultural Heritage Representative Projects under Protection was published.
Beijing cheap square Roast Duck Group Co., LTD
Obtained the protection unit qualification of the "Cheap Square Stewed Roast Duck Technique" project.
[7]
On October 31, 2023, the List of National intangible Cultural Heritage Representative Project protection units was announced, and the Roast duck technology (Roast Duck technology) project protection unit Beijing Biifang Roast Duck Group Co., Ltd. passed the assessment.
[11]
Important activity
On February 15, 2022, Beijing News Center 2022 "New Atmosphere of the City of Double Olympics - 2022 Chinese and Foreign Media Beijing Tour" city image characteristics interview activity, invited more than 60 Chinese and foreign media journalists from 33 media at home and abroad to watch the roast duck technology.
[8]
