Beijing roast duck is a famous Beijing dish with world reputation. It originated in the Northern and Southern Dynasties of China. The roast duck has been recorded in the "Food Treasure Record", which was a famous palace dish at that time. The material is high-quality meat duck, which is roasted with fruit wood charcoal fire. The color is ruddy, the meat is fat but not greasy, and the outside is crisp and the inside is tender. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is also the representative of the two schools. It is known as "the world's delicacy" for its red color, tender meat, mellow taste, fat but not greasy characteristics.
In the early years of the Ming Dynasty, the common people loved to eat Nanjing salted duck, and the emperor also loved to eat it. It is said that the Taizu Zhu Yuanzhang had "a roast duck for daily consumption". The royal chefs in the court tried to develop new ways to eat duck dishes to please the Lord Long live, so they also developed two kinds of roast duck with barbecue and roast duck with braised oven. Barbecued roast duck is represented by "Quanjude", while braised roast duck is most famous by "Cheap Fang". Jinling roast duck is made of fat grass duck with a net weight of about 2.5 kg.
It is said that with the usurpation of the Ming Emperor Chengzu (Zhu Di) and the relocation of his capital to Beijing, he also took away many masters of roast duck in Nanjing. During the reign of Jiajing, roast duck spread from the palace to the people. The old "Cheap Fang" roast duck restaurant was listed and opened in the Maishi Hutong in Caishikou, which is also the first roast duck restaurant in Beijing. The name at that time was "Jinling sliced duck", and there was a special line of small words on the front of the old "Cheap Shop": Jinling roast duck.
