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Peking Duck is a famous duck dish from Beijing〔(Peking Duck ), locally more commonly referred to as Beijing Duck or Beijing Roast Duck as the word Peking is a Cantonese word while Beijing is Mandarin the official language of China. Chinatown Connection 2005. Retrieved May 18, 2010.〕 that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used. In 2012, ''The Huffington Post'' ranked Peking duck 1st in list of "10 Foods Around The World To Try Before You Die". ==History== Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "Shaoyazi" (燒鴨子), was mentioned in the ''Complete Recipes for Dishes and Beverages'' (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty,〔〔(【引用サイトリンク】title=Peking duck )〕〔(【引用サイトリンク】title=A Cultural Classic: Peking Duck )〕 and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416. By the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking Duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish. For instance, one of the verses of ''Duan Zhu Zhi Ci'', a collection of Beijing poems was, "Fill your plates with roast duck and suckling pig".〔(【引用サイトリンク】publisher = China Internet Information Center )〕 In 1864, the Quanjude (全聚德) restaurant was established in Beijing. Yang Quanren (楊全仁), the founder of Quanjude, developed the hung oven to roast ducks. With its innovations and efficient management, the restaurant became well known in China, introducing the Peking Duck to the rest of the world. By the mid-20th century, Peking Duck had become a national symbol of China, favored by tourists and diplomats alike. For example, Henry Kissinger, the Secretary of State of the United States, met Premier Zhou Enlai in the Great Hall of the People on July 10, 1971, during his first (secret) visit to China. After a round of inconclusive talks in the morning, the delegation was served Peking Duck for lunch, which became Kissinger's favourite. The Americans and Chinese issued a joint statement the following day, inviting President Richard Nixon to visit China in 1972. Following Zhou's death in 1976, Kissinger paid another visit to Beijing to savor Peking Duck.〔(【引用サイトリンク】publisher = George Washington University )〕 Peking Duck, at the Quanjude in particular, has also been a favorite dish for various political leaders ranging from Cuban revolutionary Fidel Castro to former German chancellor Helmut Kohl.〔 〕 Two notable restaurants in Beijing which serve this dish are Quanjude and Bianyifang, both centuries-old establishments which have become household names, each with their own style: Quanjude is known for using the hung oven roasting method, while Bianyifang uses the oldest technique of closed oven roasting.〔"Now the owners of the 148-year-old restaurant plan to diversify into a multi-brand catering service provider that taps both high-end and mass markets."〕〔"Bianyifang is a brand name established in 1416. Its closed-oven Peking roast duck is famous." 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Peking duck」の詳細全文を読む スポンサード リンク
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