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Roast duck: It is a famous specialty dish in Beijing and Nanjing. It belongs to Beijing cuisine or Jinling cuisine. This dish is known as "red color, tender meat, mellow taste, fat but not greasy". It is famous both at home and abroad for its "delicious food in the world". It is slightly yellow in color, soft and fragrant, and can be eaten rolled up with other meat and vegetable foods. It is a commonly used dish at banquets and is also a home-style delicacy. Roast duck has a long history, originating from Jiankang in the Southern and Northern Dynasties of China. At that time, roast duck was recorded in "Shi Zhen Lu". After Zhu Yuanzhang established Yingtian (Nanjing), the imperial chefs of the Ming Palace used Nanjing's fat and meaty Hu duck to make dishes. In order to increase the flavor of the duck dish, the chef used charcoal fire to roast it. When the dish was finished, the duck tasted crispy and fragrant, fat but not greasy. It was praised by people and was named "Nanjing Roast Duck" by the court.