There is nothing better than duck in Beijing, especially roast duck!
To explain it more clearly, I'll quote you a special message about Beijing roast duck:
The ancients said: "The delicious food in Beijing is nothing more than ducks, which are particularly well roasted." . Among thousands of dishes in China, Peking Duck is well known to China people and foreigners. Roast duck technology has a long history in China. As early as the Southern and Northern Dynasties (420-589), there was a record of "roast duck" in Shibaolu. Historically, Beijing roast duck was divided into stewed roast duck and hanging roast duck in the production method. Stewed roast duck was founded in the 14th year of Yongle in Ming Dynasty (A.D. 14 16) and has a history of nearly 600 years. Hanging roast duck evolved from the improvement of cooking technology of braised roast duck after hundreds of years. The preparation method and taste characteristics of braised roast duck and hanging roast duck are different. So there are two schools in the history of roast duck. Lu Guangzhao, a contemporary celebrity, once wrote the famous motto "Stewing roast duck is different from hanging roast duck" in a cheap shop, which deeply hides the characteristics of crispy skin and tender meat, crisp, fragrant, fat and not greasy in food culture.
I hope I can give you some understanding.