We know that roast duck is a kind of food with very rich nutritional value, but not everyone can absorb the nutrition better. Obesity, arteriosclerosis and chronic enteritis should eat less. People with a cold should not eat roast duck.

When it comes to Beijing roast duck, Quanjude comes to mind first. In fact, as early as more than 400 years before the emergence of Quanjude, during the Yongle period of the Ming Dynasty, a cheap square called 14 16 appeared in Beijing, which was called "braised roast duck". At that time, the technology used in roast duck was stewing furnace, not the well-known Quanjude hanging furnace technology.

Beijing roast duck has a long history. As early as the Northern and Southern Dynasties, there was a record of "roast duck" in the "Food Collection". There is a record of "roast duck" in "Eating Soon" written by Hu Sihui, a doctor in Yuan Dynasty. Roast duck is "barbecued duck", which is the earliest roast duck.