1, oven heating method: put the cold roast duck in an electric oven, roast it at low temperature for 5 minutes, and then roast it at high temperature for 4 minutes. Its color, smell and taste are the same as the original roast duck.

2. Microwave heating method: wrap the roast duck with tin foil and put it in the microwave oven.

3. steamer heating method: put the cold roast duck in a steamer with steamer cloth and steam it with boiling water for 7-8 minutes to completely heat the duck.

Roast duck is a famous dish in Beijing and Nanjing, belonging to Beijing cuisine or Jinling cuisine. It is famous for its red color, tender meat, mellow taste, fat but not greasy. Its color is slightly yellow, soft and light, and it is eaten with other vegetarians. It is a common dish at banquets and a home-cooked dish. Roast duck has a long history and originated in Jiankang, China in the Southern and Northern Dynasties. At that time, roast duck was recorded in the Record of Food Treasures. After Zhu Yuanzhang made Yingtian (Nanjing) his capital, the chefs of the Ming Palace Museum used Nanjing's plump and fleshy lake ducks to make dishes. In order to add flavor to duck dishes, the chef bakes them with charcoal fire. After the dishes were cooked, the ducks tasted crispy, fat but not greasy, and were praised by people, that is, they were named Nanjing Roast Duck by the court.