There are many ways to eat roast duck. Generally, the whole roast duck is cut into clove-shaped pieces with a knife while it is hot, each piece has skin and meat, then dipped in sweet noodle sauce, added with scallion, and rolled with lotus leaf cake.

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins, vitamin E and other vitamins than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human flesh and has a protective effect on patients with heart diseases such as myocardial infarction.

Duck meat is cold, sweet and salty, which mainly tonifies fatigue, nourishes the yin of the five internal organs, clears the heat of fatigue, nourishes blood and promotes blood circulation, nourishes the stomach and produces fluid, relieves cough and spasms, and eliminates snail stagnation.

Extended data:

Roast duck is a famous food in Beijing. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. It is yellowish in color, soft and fragrant, and is used to wrap other vegetarian foods. It is a common cake at banquets and a home-cooked snack.

Roast duck has a long history and originated in the Southern and Northern Dynasties in China. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang made Yingtian (Nanjing) his capital, chefs in the Ming Palace used Nanjing's plump and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court.

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