Laughing Stock of the Ming The Tale of a Chinese E
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The Origins of Peking Duck
Peking duck, also known as Beijing roast duck or simply roasted duck, is one of China's most famous and beloved dishes. It has been enjoyed for centuries by emperors and commoners alike, but few know that it was once considered a laughing stock among chefs.
According to legend, Peking duck was invented during the Ming dynasty (1368-1644) when a chef named Zhang Zhongjing accidentally discovered that marinating ducks in a mixture of soy sauce and spices before roasting them resulted in a crispy skin and tender meat. However, many chefs at the time ridiculed Zhang's technique, calling it "laughing stock" because they believed that only unskilled cooks would resort to such methods.
From Humble Beginnings to Imperial Delight
Despite the initial ridicule from his peers, Zhang continued to refine his recipe for Peking duck until he perfected it. He presented his creation to Emperor Zhu Di (also known as Yongle), who was so impressed with the dish that he appointed Zhang as head chef at the Forbidden City.
Under Zhang's guidance, Peking duck became an imperial favorite and spread throughout China like wildfire. Even today, this iconic dish remains one of China's most popular culinary exports around world.
A Symbol of Chinese Cuisine
Peking duck has become more than just a meal; it represents Chinese cuisine itself - rich in history and tradition yet open to innovation and creativity.
In recent years
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