First, we draw the butt part of Beijing roast duck.

in the second step, we draw the thighs of Beijing roast duck.

in the third step, we draw the body and neck of Beijing roast duck.

Finally, decorate the body of Beijing Roast Duck, a stick figure of Beijing Roast Duck.

Beijing roast duck is a world-renowned Beijing dish, which originated in the Southern and Northern Dynasties in China. Roasted duck was recorded in the Book of Food Treasures, and it was a famous court dish at that time. The raw materials are high-quality meat-eating ducks, which are roasted with fruit wood and charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is the representative of the two schools. It is known as "delicious in the world" because of its bright red color, tender meat, mellow taste and fat but not greasy. In the early Ming Dynasty, the people loved Nanjing salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the emperor of Ming Dynasty, was "a roast duck during the solar eclipse". The royal chefs in the court tried their best to develop new ways to eat duck gizzards to please Long Live Grandpa, so they also developed barbecued roast duck and braised roast duck. "Quanjude" is the representative of barbecued roast duck, while "Cheap Square" is the most famous for braised roast duck. Jinling roast duck is made of fat grass duck, and its net weight is about 2.5 kg.