The Beking roast duck

Those ducks are one of the China most famous food !

Last summer I went to Beijing together with my father .We enjoyed our trip with eating Beijing’s specialty .Surely we eagered to the Quanjude,which is famous for Peking Roast Duck.

Quanjude (Chinese: 全聚德) is a famous Chinese restaurant known for its trademark Quanjude Peking Roast Duck and its longstanding culinary heritage since its establishment in 1864 in Beijing, China .

We ordered half of the duck for two of us ,then waited for a long time.When the waiter came to our table with that mouth-watering duck. I couldn’t take my eyes away from the duck when the chef was cutting the duck for us.One thing to mention,the cutting of the duck just like a nice performance that the chef have to cut the duck in front of the customer.

Traditionally, the duck’s crispy skin (with a small amount of meat attached) is shaved off at the table and served with steamed “lotus leaf pancakes” (Chinese: 荷叶饼; pinyin: héyè bǐng), slivered green Chinese onion, and sweet noodle sauce (Chinese: 甜面酱; pinyin: tiánmiànjiàng). Pieces of duck skin are placed on the pancake, along with the sauce and scallions. The pancake is then rolled up and eaten. the rest of the duck meat, as well as the extremities, are served separately. In restaurants, dripped grease from the duck and the remaining bones are prepared for the patron to take away and use in cooking at home. Alternatively, the bones can be used to make a broth.

There is, however, now considerable variation in the serving of Peking duck. This is especially the case in the West, where the dish is often served by Cantonese restaurants. In carving the duck, some restaurants serve the skin separately from the meat. Mu xu pancakes (Chinese: 木须饼, pinyin: mù xū bǐng; or 薄饼, pinyin: báo bǐng, literally “thin pancakes”) are often used in place of lotus leaf pancakes. Other restaurants use pocket bread or mantou (steamed bun) in place of pancakes. A piece of cucumber is sometimes served along with the scallions to balance the strong flavour and grease.

Some restaurants serve the duck “three ways”. In addition to the pancake wrap and the broth, the remaining meat will often be simply stir-fried, or diced, stir-fried, and eaten wrapped in fresh lettuc.

If you are fancy in these amazing dish you can read more about the recipe here .

And if you are so luck that you get a chance to visit Beijing . You can not miss it ,or it will be a regart .You probably could read this article to help you to find where to eat the best Beijing roast duck!

Just take your time and enjoy~=)!

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chinese breakfast:wonton

I can still remember those time when I was in the childhood.I usually when to live in my grandparents ‘ house with my elder brother.What we eat in the morning was usually a same set–a steamed box of Xiao Longbao and a bowl of Wonton. Well I don’t think now I can eat them all .(wow, how big our stomach were at that time!!) 

See?Normally,a box of Xiao Longbao contains ten ,so as Wonton.
Wonton is a type of dumpling common in chinese cuisine.

A wonton is made with a thin ten centimeter square lye-water pastry wrapper made of wheat flour, water, salt, and lye , and filled with savory minced meat.

Another intresting things:we southerner called it wentun,while in the cantonese is called wonton.Only some difference between  the pronounces .However ,the sichuan people called it chaoshou .Of course they tastes different.

The traditional Chinese food:Rice dumpling

These kind of food is really a fantastic snack.

People in mainland China call it Zhong zi while In Cantonese , these rice dumplings are called joong. In Taiwan, the Minnan call them tzang. Laotians, Thais, Cambodians and Vietnamese also have similar traditional dishes.

They are made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. They are cooked by steaming or boiling.

Zongzi are traditionally eaten during the Duanwu festival which falls on the fifth day of the fifth month of the Chinese calender (approximately early- to mid-June), commemorating the death of Qu yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan’s grief was so intense that he drowned himself in the Milou River . According to legend, rice dumplings were thrown into the river to prevent fish from eating the poet’s body. Another version states that the dumplings were given to placate a dragon that lived in the river.

The fillings used for zongzi vary from region to region.

Fillings may be sweet, with:

skinless mung pork,red bean paste,jujubes.

Or savoury with fillings such as:

red-cooked pork,Chinese sausage,Shiitake mushrooms, Salted duck eggs,Cooked peanuts,Dried shrimp,chestnuts.

Some types of zongzi contain no filling and are eaten with sugar or syrup.

Zongzi need to be steamed or boiled for several hours depending on how the rice is treated prior to filling. Once cooked, the zongzi can easily be frozen for later consumption. Frozen zongzi are available for sale in many Chinese markets.

Selfmade zongzi take a particularly long time to prepare.But it is really a funny thing  to make them with the whole family in a certain time.Here is a recipe for you to make it which is shown in the picture above .

Ingredients

300g black glutinous rice 650g glutinous rice 100g split green peas Dried bamboo leaves, boiled, washed and soaked Hemp strings Pandan leaves, washed and cut into 3�4cm long 200g candied winter melon, diced. 100g dried Chinese mushrooms, diced. 75g lotus seeds, soaked for 1 hour 3�4 tbsp oil Filling: 1 tbsp minced shallots 1 tbsp minced garlic 40g dried prawns, pounded 1.5cm cekur roots, cleaned, smashed and pounded 1 tbsp preserved bean paste (tau cheong) 2 � tsp coriander powder, mixed with a little water into a paste Seasoning: 1 tsp light soy sauce 2�3 tbsp sugar 1 tsp salt 1 tbsp dark soy sauce 2 tsp pepper Method To prepare rice, soak both types of rice and split green peas separately overnight with an addition of 1 tsp salt to each. Drain and add 2 tbsp oil and 1 tbsp sugar to each type of glutinous rice and set aside. To prepare filling, heat oil in a wok and stir-fry shallots, garlic and dried prawns until golden brown and fragrant. Add coriander powder paste, cekur and bean paste and fry until fragrant. Add mushrooms, winter melon and lotus seeds and mix in seasoning to taste and combine. To wrap dumpling, take two cleaned bamboo leaves and fold at the centre to form a cone. Line cone with 1 �2 tbsp glutinous rice mixture. Add in 1 tsp split green peas and 1 tbsp filling mixture. Cover with glutinous rice mixture again and top up with a pandan leaf. Using fingers, press down the rice to make it compact. Fold bamboo leaves over to form a pyramid shape and tie tightly with a length of hemp string. Bring dumplings to boil for 3�4 hours or pressure cook for 50�60 minutes until cooked through. Remove and hang up to dry.

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