Chinese roast duck is a popular dish that has regional variations across China, with the most famous styles being Beijing (Peking) and Cantonese. Let's explore these regional variations:

1. Beijing (Peking) Style

Beijing roast duck, also known as Peking duck, is a culinary treasure of the city. It is characterized by its crispy skin, tender meat, and rich flavor. The preparation of Beijing roast duck involves several steps:

1. The duck is first marinated with a mixture of soy sauce, maltose syrup, and other seasonings to enhance its flavor.
2. It is then hung to air-dry for a few hours, allowing the skin to become crispy.
3. The duck is roasted in a closed oven or hung above an open flame, resulting in evenly cooked meat and a golden-brown skin.
4. Traditionally, the duck is carved tableside by a skilled chef, who separates the skin from the meat and serves them separately.

Beijing-style roast duck is typically served with thin pancakes, scallions, cucumber strips, and hoisin sauce. The crispy skin is wrapped in a pancake along with the condiments, creating a delightful combination of textures and flavors.

2. Cantonese Style

Cantonese-style roast duck, also known as Hong Kong-style roast duck, has its unique characteristics that set it apart from Beijing-style roast duck. Here's what distinguishes Cantonese roast duck:

• The duck is marinated with a combination of soy sauce, five-spice powder, and other seasonings, giving it a deep and savory flavor.
• After marination, the duck is air-dried for a few hours to develop a crispy skin.
• Instead of being roasted whole, Cantonese roast duck is typically chopped into pieces and then roasted in an open oven or a rotisserie.
• The cooking process results in a glossy and caramelized skin, while the meat remains tender and succulent.

Cantonese-style roast duck is often served with a side of plum sauce or soy-based dipping sauce, along with steamed rice or noodles. The emphasis is on the natural flavors of the duck, allowing the diners to savor the succulent meat and crispy skin.

These regional variations highlight the diversity and culinary expertise found across China. Whether you prefer the crispy and aromatic Beijing-style roast duck or the succulent and flavorful Cantonese-style roast duck, both styles offer a delightful dining experience.

References:

1. Chen, S. (2012). Authentic Beijing Roast Duck. Beijing: Foreign Languages Press.
2. Lee, J. (2015). The Art of Cantonese Cuisine. Hong Kong: Ming Pao Publications.