Roast duck actually appeared as early as the Tang Dynasty, but the cooking method at that time was cruel. Compared with now, the present method seems more acceptable. In the Tang Dynasty, it was actually cooked with live ducks. The duck kept running in the stove, but it burned itself to avoid some fires. When it can't escape, it is actually a live duck. When it is coated with special sauce and cooked, it becomes a roast duck.

Although ducks are edible poultry, this method is not advisable now, because it is killing small animals. Now the traditional practice is to cook it thoroughly in a special pot after slaughter, so that the chef's special flavor can penetrate into the duck meat, and then the duck is coated with oil and hung on a special shelf for roasting, so that the roast duck with bright and crisp skin and juicy and tender inside is born.

Many foreign friends took a long time to accept roast duck. Westerners pay attention to taste, so geese with thick meat and strong flavor are the main ones. At the same time, geese are herbivores like cattle and sheep, which makes them have an advantage over omnivorous chickens and ducks that can be eaten raw. Pursuing oriental taste, eating more bones, cooking more standing, and letting the taste of chicken slowly seep out become the first choice.

In China, there are many ways to name cooked and cut into pieces, pieces, chopped or slaughtered chickens. And a bowl of chicken soup is more important than the food itself. It is a good medicine for China people's eyes, but it is a disease-free medicine.

Compared with them, ducks are inconspicuous and seem to inevitably occupy a supporting role. But in other words, among all poultry raw materials, the ratio of fat, protein and bone strength of duck meat is the most balanced, which makes it an ideal choice for barbecue. Maillard reaction and dry distillation make its skin crisp, bright in color and greasy in texture. In contrast, boring roast goose and fat roast chicken are dwarfed by roast duck.