In the past, only when we returned home from a long distance can we taste the taste of our hometown. Now you can enjoy Chinese time-honored food at your fingertips. Take Toronto for example. The Chinese time-honored "Quanjude" and the century old "Goubuli" have already arrived at our home. Even if it is inconvenient to go out due to the COVID-19, you can also order takeout and enjoy classic Chinese food at home. It was only a few years ago that this blessing came. In 2016, "Goubuli" came to Canada across the sea. The first one was located in Richmond Hill, north of Toronto. After three years of hard work, the second one was opened in the downtown Chinatown. Quanjude's roast duck "flew" to Canada in 2017. It was the first one located in Wanjin City, north of Toronto. After three years of exploration, the Vancouver store officially welcomed guests. In the first year of Quanjude's landing in Maple Leaf Country, despite the high praise among friends, I never dared to visit. Not to doubt the baking skills of the century old shop, but to worry about improper selection of materials affecting appetite. As we all know, Quanjude Roast Duck uses Beijing stuffed duck fattened by feeding method, which has strict requirements on the growth time of ducks. At present, China's meat products cannot be exported to Canada. Can we find suitable substitutes here? Besides, duck cakes are also very particular. Do you have authentic lotus leaf cakes in Canada? In the autumn of 2018, with the above questions, I came to Quanjude with my family on the weekend. The door face is antique and magnificent. The glittering characters have gone through a century and a half of vicissitudes. It is three years older than the founding of Canada. The indoor environment is elegant, and the old plaque with gold characters on the black background hanging on the wall is particularly eye-catching. The four of us sat down to order food and drink tea. At that time, the eldest son did not work until he graduated. It was interesting to listen to him talk about new things in the workplace. When chatting, I saw a handsome master pushing a small car, skillfully picking up a bright knife and preparing to slice ducks on the spot. The roast duck just came out of the oven is red and shiny with oil. The meat has not yet reached the mouth, and the smell has gone into the heart along the nostrils with the heat. As the saying goes, roast duck is half baked and half sliced. About two and a half minutes later, the master finished the whole duck, just 108 dollars, and then put it into the plate. The waiter brought duck skin and lean meat first. The duck skin, as thin as the wings of a cicada, dips into sugar and melts in the mouth; The tender lean meat dipped in sweet sauce is crisp but not greasy. In an instant, I felt as if I had returned to Quanjude in Beijing - the delicious food in China and Canada is not as good as that in Canada. I hurried to ask the waiter why. After many technical breakthroughs, Canada's "Maple Leaf Duck" was finally selected to replace Beijing's stuffed duck. Maple leaf duck is slightly larger than Beijing stuffed duck, with thin skin and more lean meat. Usually, duck breast and duck leg are used in western cuisine. Through repeated experiments, the chefs found out the differences in fat content and water content between maple leaf duck and Beijing stuffed duck. By improving the duck making technology and other methods, they reached the product standard of Quanjude roast duck, which is red, crisp and tender, delicious and crisp, fat but not greasy, thin but not firewood. In addition, the roast duck chefs are directly sent by the Beijing headquarters for operation and training. My first question was easily solved. Even if the variety of duck billets has changed, the original flavor can still be guaranteed. Quanjude's roast duck skill was listed as early as 2008