BEIJING, Dec. 29, 2017 /PRNewswire/ -- A news report by China.org.cn on Peking duck and Chinese gastronomy:
Recently, DaDong, a celebrated Peking duck chain, opened its first branch outside China, in New York. A report from The New York Times in November said that, within the first two hours of opening, 2,500 reservations had been booked through February.
The restaurant has won great popularity because of its elegant Chinese-style decor, and, even more importantly, its specialty - aromatic shiny brown roasted duck with a combination of crispy skin and succulent meat.
Peking duck enjoys worldwide popularity, and is even favored by many foreign political leaders. Duck has been roasted in China for over a thousand years in various ways. For example, some ducks are roasted in a hung oven after being opened and filled with boiling water, while some are cooked in a closed oven without an open fire. However, those two methods are used for the traditional "Peking duck," whereas ducks are roasted in other ways in southern China.
What is more, roasted duck is served in various ways, which has been the subject of many articles in the foreign media over the years: typically, a diner dips the skin in sugar and the meat in sauce before wrapping them in steamed pancakes, sometimes lined with garlic and shallots. Therefore, roasted duck embodies the quality and diversity of Chinese cuisine.
Gastronomy, in the eyes of Chinese people, is an essential and joyful part of life. A long history of agriculture and the close attention imperial courts always paid to food contributed to the diverse culinary techniques and pursuit of tasty food. The long-established tradition has made gastronomy more ritualistic and humanistic in China.
Meanwhile, China has vast territory, abundant resources as well as varying climate and natural environment. These factors have brought about not only different duck roasting methods, but also eight famous regional cuisines, including Sichuan, Shandong, Cantonese and Hunan, each boasting distinctive features. Chinese cuisine has also inherited the influences of the communications and integration between different regions at home and abroad.
Actually, Peking duck had been introduced to other parts of the world long before its headline-making appearance in New York. In 1990, Quanjude, a time-honored Chinese brand, opened an outlet in Los Angeles. Nowadays, many Chinese dishes are so famous that you can find the outlets selling Lanzhou Lamian (noodles), Shaxian Snacks and braised chicken rice around the world. It is globalization that has facilitated such intercommunication and enhanced the diversity and healthiness of Chinese cuisine.
Flavor of Peking duck wafted to New York
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