The roast duck must be stuffed duck.
The roast duck in Quanjude, Beijing uses stuffed duck. And it is the only source of raw materials.
The stuffed duck raised in Dawa County, Panjin City, Beijing. The duck raised by local people is called stuffed duck. It is the only raw material for making Beijing roast duck. This kind of duck generally stops eating after it is more than 30 days old. It must be artificially fed to make it fattened until it reaches the weight and is roasted to become a delicacy.
The characteristics of stuffed ducks are the duck body is beautiful and generous, the muscles are plump, the back is wide and long, and the eyes are large and protruding. This kind of duck has the characteristics of short filling time, fast fattening, clear fat and thin, and subcutaneous fat, fresh and tender Moderate, not sour or fishy, ??it is the first choice for making roast duck.
Ingredients for making Laoya Vermicelli Soup: Ingredients: duck delicacies, duck blood, duck intestines, vermicelli
Seasoning: coriander, spicy oil
Laoya Vermicelli Features of the soup: The soup is very delicious! The stew is hot enough. Refreshing, or glutinous and soft, paired with delicious soup
1. Use a duck rack to simmer the soup stock.
2. Stew the main ingredients until cooked.
3. Add the main ingredients into the cooked broth. Soak for a while.
4. Add ingredients according to taste.