half a roast duck is about 5g.

the main ingredient of roast duck is stuffed duck, because stuffed duck has the advantages of short feeding time, fast fattening, distinct fat and thin, thick subcutaneous fat, moderate freshness, no fishy smell and no acid, and is the most ideal raw material for making roast duck.

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

Historical reasons

According to legend, the beauty of roast duck comes from the precious variety of Beijing Duck, which is the best meat duck in the world today. It is said that the breeding of this special pure Beijing duck started about a thousand years ago, and it was due to the hunting of emperors in Liao, Jin and Yuan dynasties that this kind of pure white wild duck was occasionally acquired, and then it was raised for hunting, and it has been continued until this excellent purebred duck was obtained and cultivated into today's precious meat-eating duck species.

In the early years of the Ming Dynasty, the people loved Nanjing dried salted duck, and so did the emperor. It is said that Zhu Yuanzhang, the first emperor of the Ming Dynasty, "ate a roast duck during the solar eclipse". The royal chefs in the court tried their best to develop new ways to eat duck gizzards to please Long Live Grandpa, so they also developed barbecued roast duck and braised roast duck.

The barbecued roast duck is represented by Quanjude, while the braised roast duck is most famous by Cheap Square. Jinling roast duck is made of fat grass duck, and its net weight is about 2.5 kg.