Anas modo Pechinensi

Anas modo Pechinensi (Sinice 北京烤鸭, Pinyin Běijīng kǎoyā) est ferculum in gastronomia Sinica a saeculo fere XV sive iam antea paratum. Creditur Nanchini in urbe, eo aevo capite Sinarum, iam saeculo XIII ortum esse et sub nomine 金陵烤鸭, Pinyin Jīnlíng kǎoyā (ex appellatione mediaevali Nanchini) saeculo XV ineunte Pechinum ad caput boreale translatum esse. In popinis Pechinensibus pluribus offertur, inter quas Bianyifang^(en) (ab anno 1552 ita nuncupata) et Quanjude^(en) (anno 1864 condita). Anates ad hoc ferculum saginatae post 65 fere dies mactantur; in furnis fumo arborum fructiferarum parantur, assantur, frustis ad mensam convivarum secantur.

Laurentio Welk anatem sine adipe ex holeribus postulante, Sylvia Wu anatem modo Pechinensi ab hoc tempore parare coepit adipe subcutaneo (cenatoribus Sinensibus caro) dissoluto remotoque et "anatem Pechinensem adipe expolitam" (Low fat Peking duck) nominavit:^[1] hoc ferculum Gratiae Kelly semper placuit.^[2]

In Britannia crispula anas aromatica (Crispy aromatic duck) ibnventa est, modis Pechinensi et Sichuanensi commixtis.^[3]

In Sinis archimagirus Dong Zhenxiang^[4] in popina sua Popina anatis assatae Magni Dong Pechinensi^(en) (北京大董烤鸭店: Pinyin Běijīng dà dǒng kǎoyā diàn) nova fercula ex anate assa Pechinensi elaborat.

Notae

↑ "In China, people like the fatty skin, but not here ... Lawrence Welk wanted whole steamed duck and vegetables, so that's what we served him": Rose Dosti, "The Unsinkable Madame Wu" in Los Angeles Times (3 Novembris 1994). Air-dry the ducks as usual, but render off as much fat as possible in the roasting process. Leave nothing but meat, wrapped in the finest, thinnest, crispiest shell of burnished skin, with no chewy fat underneath: Rao (2022)
↑ Martha Groves, "When Madame Wu’s was the place for supper and celebs" in Los Angeles Times (17 Novembris 2014)
↑ "Crispy Aromatic Duck And Other British Inventions" (2006) apud Dimsum
↑ Cf. "Zhenxiang Dong"; Dong Zhenxiang"

Bibliographia

Ars coquinaria Sino-Americana: Anas modo Pechinensi adipe deminuta, sicut Sylvia Wu prima invenit, in Monterey Park Californiae parata

Eruditio

"Slicing through the secrets of Peking duck" in Adelaide review (2005)
Fuchsia Dunlop, "Peking duck: the complex history of a Chinese classic" in National Geographic (9 Iulii 2021)
Tejal Rao, "Madame Wu’s Chinese Food Was Glamorous and Transformative" in New York Times (7 Octobris 2022)

Praecepta culinaria

1973 : Sylvia Wu, Madame Wu's Art of Chinese Cooking (Monicopoli: Charles, 1973) p. 104 editionis 1976; Exemplar mutuabile editionis 1976 (sunt qui "Madam" loco "Madame" primam editionem intitulant)

Nexus externi

"Beijing Duck" apud Silk Road
Ken Hom, "Peking duck" apud BBC Good Food

[1] "In China, people like the fatty skin, but not here ... Lawrence Welk wanted whole steamed duck and vegetables, so that's what we served him": Rose Dosti, "The Unsinkable Madame Wu" in Los Angeles Times (3 Novembris 1994). Air-dry the ducks as usual, but render off as much fat as possible in the roasting process. Leave nothing but meat, wrapped in the finest, thinnest, crispiest shell of burnished skin, with no chewy fat underneath: Rao (2022)

[2] Martha Groves, "When Madame Wu’s was the place for supper and celebs" in Los Angeles Times (17 Novembris 2014)

[3] "Crispy Aromatic Duck And Other British Inventions" (2006) apud Dimsum

[4] Cf. "Zhenxiang Dong"; Dong Zhenxiang"

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