Roasted duck is a special dish in Beijing and Nanjing, belonging to Beijing or Jinling cuisine, the dish is famous for its red color, tender meat, mellow taste, fat but not greasy characteristics, known as "the world's delicious" and famous, its color is slightly yellow, soft and fragrant, rolled in other meat and vegetarian food to eat for the banquets commonly used dishes, it is a home-style cuisine. It is a common dish for banquets, and is also a home-cooked delicacy. Roasted duck has a long history and originated in Jiankang during the North and South Dynasties in China, when roasted duck was already recorded in the "Record of Food Treasures". After Zhu Yuanzhang established his capital in Yingtian (Nanjing), the imperial kitchen of the Ming Palace used the plump and succulent lake ducks of Nanjing to make the dishes. In order to increase the flavor of the duck dishes, the chef used charcoal baking, dishes after the duck taste crispy, fat and not greasy, praised by the people, that is, the court named "Nanjing roast duck".

Raw materials: duck half, green onion, ginger, dashi, pepper, cooking wine, soy sauce, syrup (honey can also be) Method: 1, duck into a larger container 2, into the green onion, ginger, pepper, dashi, cooking wine, soy sauce, evenly coated in the duck, marinated in 1-2 hours 3, marinated duck, the surface of the uniformly coated with sugar syrup 4, preheat the oven at 180 degrees, about 50 minutes in the middle layer, the lower layer of the tray covered with tinfoil 5, cut thin slices of private language: 1, the marination time of the duck can be based on personal taste to order, like the original flavor can be shortened marination time. 2, baked according to their own oven performance to set the time, the color of the golden golden. Traditional crispy water modulation is honey and white vinegar, the ratio is about 2 parts of honey to 1 part of white vinegar, it is important to note that each application must be in the skin thoroughly dry, especially carefully coated with duck folds, duck leg lining and other parts.