Based on people’s dietary needs for novelty and variety, Bianyifang has launched vegetable-flavored crispy roast duck and applied for a national patent. Its characteristics: First, acid-base balance. Through a special process, 10 kinds of vegetables are used to remove oil and add flavor to the duck body, thereby reducing the fat content of the roast duck. The second is nutrition first. The protein content of duck blanks is increased by blending with vegetable juice. The third is to remove the fishy smell. The duck fillet is mixed with the vegetable juice to remove the poultry smell of the roast duck. It is better to eat it after it is cooled. Fourth, the tastes are diverse. When eating roast duck, it is served with toon seedlings, radish seedlings, mint leaves, and mosaic lettuce, which satisfies people's taste needs. Industry authorities say the vegetable-flavored crispy roast duck has brought new vitality to Chinese roast duck culture.
The "Vegetable Crispy" roast duck not only maintains the plump appearance and crispy and tender skin of traditional roast duck, but also highlights the nutritional value of roast duck. For example, onions used for flavoring contain prostaglandin A, which has the effect of relaxing blood vessels and lowering blood pressure; it also contains allyl trisulfide compound and a small amount of ammonium sulfate, which has the effects of lowering blood lipids, diuresis, and sterilization. Carrots contain a variety of vitamins, carotene and trace elements needed by the human body, and are known as "little ginseng". People like to eat celery. It is recorded in "Lu's Spring and Autumn Annals" that the most beautiful autumn vegetable is Yunmeng's celery. In addition to containing a certain amount of protein and vitamins, it also contains a large amount of inorganic salts, and its calcium and iron content ranks highest among vegetables. The accompanying vegetables, toona seedlings, contain a variety of amino acids and trace elements needed by the human body; mint leaves have the effect of refreshing the mind, clearing away heat and promoting wind; radish seedlings have the effect of ventilation and smoothing the air.
When tasting the "Vegetable Crispy" roast duck, first of all, the fat of the roast duck turns into protein after being deoiled by vegetables, and there is no greasy feeling in the past. Second, when the roast duck is cooled and eaten, there is no poultry smell that exists in traditional roast duck. Third, it solves the embarrassment of having the odor of green onions in your mouth when eating roast duck at friend gatherings or business banquets. What remains in your mouth is the fragrance of seasonal vegetables and the refreshing taste of mint. Ever since a dish of crispy boneless duck was served on the dining tables of Yu Tingqiao Biianfang Roast Duck Restaurant, it quickly gained favor among diners and became a must-order dish for almost every table. It also attracted many repeat customers.
Crispy boneless duck is another improvement of Bianyifang. Make a soup with seven kinds of Chinese medicine, add 11 kinds of seasonings, marinate the pure Beijing stuffed duck for several hours, simmer it in the oven until it is mature, take it out, and fry it in a frying pan. A modified version of Beijing Roast Duck, Crispy Boneless Duck, which is delicious, tender and crispy, thin but not woody, and naturally falls off the bones. According to reports, when developing the crispy boneless duck, specially hired nutrition experts prescribed important formulas to highlight the beauty and health benefits. The chef of the restaurant repeatedly prepared the flavor, tested the heat and the degree of crispiness, and developed it repeatedly. This crispy boneless duck dish that makes diners have endless aftertaste blends with the taste of Beijing roast duck, so it has a unique taste and is suitable for all ages. It is also the only one in Beijing.