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 processes such as hanging oven (open fire), stewing oven (dark fire), vat oven, barbecued pork, etc. 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 Quanjude Roast Duck Restaurant was founded in the third year of Tongzhi in the Qing Dynasty (1864), and its founder was Yang Quanren. The hanging oven roast duck made by the restaurant uses fruit wood as fuel, and the duck blanks are hung in a special oven and roasted with open fire. After the efforts of successive generations of roast duck chefs, Quanjude hanging oven roast duck has formed a set of standard and standardized process flow. The whole process consists of 4 processes and 31 links: slaughtering, blank making, roasting, and slicing duck. Quanjude Roast Duck uses high-quality Beijing stuffed duck as raw material, and its processing equipment and process flow are unique. The roasted duck has a mellow flavor, is healthy and safe, and is famous at home and abroad for its crispy skin, tender meat, bright color, and fragrant smell. It is listed as the first Beijing specialty. Quanjude's roast duck contains a variety of nutrients such as protein, fat, vitamin B1, vitamin B2, minerals, etc. Most of the fat is evenly distributed in the muscle tissue texture, so the meat is tender and delicious. The way to eat Quanjude's roast duck is also very particular. When eating, pick up the sliced duck with chopsticks, dip it in a little sweet noodle sauce, add scallion or cucumber strips, and roll it in a lotus leaf cake for consumption; you can also dip the duck in sweet noodle sauce and sandwich it with scallion in a sesame pancake for consumption. In addition to roast duck, Quanjude also pioneered the whole duck banquet, which can be eaten with roast duck. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)