China Travel & Tourism News
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Peking ducks to get new ovens
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| 1-Jul-2002 - |
Due to environmental concerns, the famous Chinese dish Peking duck will soon be roasted in electric ovens instead of traditional fruit tree ovens, Jiang Junxian, CEO of Quanjude Roast Duck Restaurant Co. told Beijing Youth Daily Tuesday. The history of roast duck can be traced back to as early as the Yuan Dynasty (1206-1368). The method for roasting duck has remained almost unchanged over the years -- the duck is hung from a hook in the oven's ceiling and roasted over burning wood. A duck roasted in this manner is crisp to the touch and golden brown in appearance, with tender and tasty meat. However, Jiang said this cooking method emits smoke and is a potential fire hazard. Besides, it's hard to guarantee consistent taste and quality using a fruit tree oven because these depends not only on individual chefs' skills but even their mood. There are currently more than 1, 000 roast duck restaurants in Beijing. Some have already adopted the electric oven method and have found ducks roasted in this manner taste just as good as before. According to Jiang, all Beijing roast duck restaurants in Beijing will stop using fruit tree ovens by 2008. |
| 1-Jul-2002 - |
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