Vegetarian Roast Duck

Vegetarian Roast Duck

　　    Beijing Specialty – Vegetarian Roast Duck is a famous and distinctive snack from Beijing. It is one of the vegetarian dishes, with a sweet flavor profile. The specialty is characterized by its "duck skin" that is glossy and reddish-brown, while the inner layer of tofu skin resembles the color of real duck meat. The exterior is crispy and fragrant, while the interior is soft and flavorful.

　　           Specialty Production:

　　           1. Soften the tofu skin (oil skin) by wrapping it in a damp cloth, then unfold it and sprinkle some water mixed with salt and MSG to season it;

　　           2. Wash the soaked dried mushrooms and shred them;

　　           3. Also wash the Beijing winter vegetable;

　　           4. Heat oil in an iron pan, then add the mushrooms and Beijing winter vegetable and stir-fry. Add soy sauce, sugar, and a small amount of broth to season. Stir-fry until most of the liquid has evaporated, then set aside;

　　           5. Lay the tofu skin flat, place the filling at one end, then fold the two ends over and roll it up into a 6 cm wide, 1 cm thick log, sealing the edge with a bit of starch paste;

　　           6. Heat oil in an iron pan, then add the vegetarian duck rolls and pan-fry until both sides are dark red, resembling roast duck skin. Remove and drain;

　　           7. Slice the crispy, colored tofu skin rolls and arrange them on a plate to serve.

　　           Specialty Benefits:

　　           Tofu skin is rich in high-quality protein and has high nutritional value. It contains abundant lecithin, which helps prevent arteriosclerosis, protects cardiovascular health, supports heart function, and provides multiple minerals that supplement calcium, prevent osteoporosis due to calcium deficiency, promote bone development, and are especially beneficial for the bone growth of children and the elderly.

　　           Dried mushrooms are high in protein, low in fat, and rich in polysaccharides, various amino acids, and vitamins. They contain ergosterol — a nutrient generally lacking in vegetables — which can be converted into vitamin D to promote calcium absorption and enhance the body’s disease resistance. Regular consumption of mushrooms can help prevent cancer. Cancer patients can benefit from eating more mushrooms to inhibit tumor cell growth. Mushroom-based diets may also aid in weight loss for individuals with a thicker abdominal fat layer. Mushrooms contain adenine, choline, tyrosine, oxidase, and certain nucleic acids that help lower blood pressure, reduce cholesterol and blood lipids, prevent arteriosclerosis and liver cirrhosis, and more. Mushroom polysaccharides can boost the activity of helper T cells, enhancing humoral immune function. Extensive practice has proven that mushrooms have a broad range of anti-cancer effects and are used in clinical treatments. They also contain various vitamins and minerals that significantly promote metabolism and improve the body’s adaptability.