Roast duck is the most famous dish in Beijing. It was called "roast duck", "roast duck in oven", "Southern oven duck" and so on in ancient times. According to the "Essentials of Food and Drink" in the Yuan Dynasty, roast duck was already available in the palace at that time. The "Records of the Capital" and "Miscellaneous Notes of the Capital" in the Qing Dynasty also recorded that during the Mid-Autumn Festival, the imperial kitchen of the palace prepared Southern oven duck for the emperor to enjoy in addition to osmanthus mooncakes. Emperor Gaozong of the Qing Dynasty (Qianlong) was particularly fond of it. The roast duck restaurants in Beijing are mainly Bianyifang and Quanjude. Bianyifang was founded in the 14th year of Yongle in the Ming Dynasty (1416), and Quanjude was founded in the 3rd year of Tongzhi in the Qing Dynasty (1864). Both have a long history. Roast duck is made from specially raised stuffed ducks, which are slaughtered, cleaned, made into (roast duck) blanks, dried, candied, and roasted. Beijing roast duck has different production techniques such as hanging oven (open fire), stewing oven (dark fire), vat oven, and barbecued pork. The roasted duck has crispy skin, tender meat, fat but not greasy, and delicious taste, which is highly praised by Chinese and foreign people. Beijing Bianyifang was founded in the 14th year of Yongle in the Ming Dynasty (1416), mainly engaged in stewing oven roast duck. During the production process of stewing oven roast duck, the duck is not exposed to open fire. The finished product is reddish red, with shiny and crispy skin and white and tender meat. The skill of stewing oven roast duck in Bianyifang has been continuously developed in the hands of roast duck masters of all generations, forming the so-called "three uniques", namely the unique skill of stewing oven, the unique skill of selecting ducks and making blanks, and the unique skill of roasting duck slices. For hundreds of years, the delicious taste, crispy outside and tender inside of Bianyifang stewing oven roast duck has been attracting diners from all over the world. Yang Jisheng, a famous official in the Ming Dynasty, once wrote a plaque for Bianyifang. Emperor Qianlong and many officials and literati in the Qing Dynasty patronized Bianyifang. In modern times, more and more people from all walks of life come to Bianyifang to taste the braised oven roast duck, including government leaders, social celebrities, and foreign heads of state who come here to taste it. After tasting, they have left many precious inscriptions and calligraphy for Bianyifang. In the past six hundred years of changes, Bianyifang has accumulated and formed a unique roast duck skill and corporate culture, which has had a wide social impact. "Bianyifang" is one of the first "Chinese time-honored brands" awarded by the Ministry of Commerce. At present, there are only a few roast duck chefs with comprehensive skills in Bianyifang Roast Duck Group Co., Ltd., and the training of young technicians cannot meet the needs of skill inheritance and development. At the same time, in the fierce market competition, the brand image of Bianyifang braised oven roast duck is being adversely affected by counterfeit and shoddy products. It is urgent to take effective measures to protect the effective inheritance of this excellent traditional handicraft. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)