There are three ways to eat Beijing roast duck. They just pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, put some roast ducks, put some onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake to eat. Garlic paste with soy sauce can also be served with radish strips, wrapped in lotus leaf cake with roast duck slices. Duck skin dipped in sugar.

Roast duck is a world-famous Beijing dish. It was developed by the Han people in Ming Dynasty in China, and it was court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"