1, different materials. Beijing roast duck stuffing is Beijing roast duck, which is big, thin and tender, and rich in fat. When roasting, the fat drops on the stove to enhance the flavor. Nanjing Duck uses Nanjing Lake Duck, which has thin skin, low fat content and less oil in roast duck meat.

2. Different baking methods. Beijing roast duck is generally roasted with fruit trees (such as pear trees and apple trees), and attention should be paid to maintaining the umami flavor of the duck, without pickling in advance and adding seasonings during the roasting process; Nanjing roast duck is usually roasted by hanging furnace and charcoal fire, and special sauce will be coated during the roasting process.

3, the food is different. Beijing roast duck is eaten by wrapping onions, cucumbers and other vegetables in spring rolls and dipping them in sweet noodle sauce. Nanjing roast duck is chopped directly into small pieces, dipped in special sauce and soup, and usually served with white rice.

4. Different tastes. Beijing roast duck is crispy and tender, fat but not greasy; Nanjing roast duck is famous for its crispy skin and tender meat, and its aroma is fragrant. The taste is crisper and the meat is tender and smooth.