The production method is different, the main famous origin is different, is a special dish of different places. Plate duck is a duck as the raw material of the marinated food.

Pan duck, a famous dish in southern China, is also a specialty of Anhui, Jiangsu, Fujian, Jiangxi and other provinces. Plate duck duck to duck as raw material of preserved food, divided into wax plate duck and spring plate duck two kinds. Because of its tender and compact meat, rich flavor, "dry, board, crispy, rotten, fragrant", like a board, so the name of the duck.

The Ministry of Agriculture of China's four major ducks made an official identification: the country has four major brands of ducks are Jiangsu Nanjing duck, Fujian Jianou duck, Jiangxi Suichuan duck, Sichuan Jianchang duck.

Roasted duck has a long history, originated in China during the North and South Dynasties, when the "food treasure record" has been recorded in the roast duck. Beijing Roast Duck began in Nanjing in the Ming Dynasty, and is a Han Chinese dish with a world-wide reputation, loved by people from all over the world. It is made of high-quality meat duck, roasted over charcoal with fruitwood, with a reddish color and fatty meat. Peking Duck is divided into two schools, and the most famous duck restaurants in Beijing are representatives of the two schools. It is famous for its red color, tender meat, mellow flavor, Guangzhou foam roast duck during the late Qing Dynasty, fat and not greasy characteristics, known as "the world's delicious" and famous.

Manchurian feast to Beijing, Shandong, Jiangsu and Zhejiang cuisine. Later, dishes from Fujian and Guangdong also appeared in the giant banquet. Southern 54 dishes: 30 dishes from Jiangsu and Zhejiang, 12 dishes from Fujian and 12 dishes from Guangdong. Northern 54 dishes: 12 Manchu dishes, 12 Beijing dishes, 30 Shandong dishes. Unfortunately, Sichuan cuisine was not yet popular at that time. If Sichuan cuisine was added, the Manchu banquet would have been the icing on the cake.

Origin The Manchu-Han banquet, which began in the Qing Dynasty, is one of the most famous Chinese banquets in history, combining the best of Manchu and Han cuisine. In the book Yangzhou Boat Records, written by Li Dou in the year of the reign of the Qianlong Emperor, there is a list of food for Manchu-Han feasts, which is the earliest record of Manchu-Han feasts.

Before the Qing Dynasty, the court banquets are very simple. General banquets, open paved with animal skins, everyone gathered together, and eat on the ground. "Manchu old file" records: "Beilei set up banquets, not yet set up tables, are seated on the ground." Cuisine, generally hot pot with stewed meat, pork, beef and mutton plus animal meat. The emperor attended the state banquet, but also set up more than a dozen tables, dozens of tables, but also cattle, sheep, pigs, beasts of burden, cut meat with a knife to solve food for food. After the Qing Dynasty, the scene has changed a lot. Nine of the six ministers, specializing in the establishment of the Secretary of the Light and Lu Temple, specializing in large internal feasts and national ceremonies when the banquet matters. Qing just entered the customs, the diet is not too elaborate, but soon in the original Manchu traditional way of eating on the basis of the absorption of the Central Plains South (mainly Suzhou and Hangzhou cuisine) North (Shandong cuisine), the characteristics of the establishment of a richer court diet.