Roasted duck and ginger duck are both specialties of Beijing cuisine. Roast duck is one of the most representative dishes of Beijing, famous for its tender meat and crispy outside and tender inside. The key to roasting duck lies in the control of the fire, which requires hard fruitwoods such as apple or cherry wood to be roasted over charcoal and turned regularly to ensure a thin, crispy skin and tender meat. Often served with shredded green onions, sweet noodle sauce, garlic paste and pancakes, the roast duck is a must-try for many tourists.

Ginger Duck is a Cantonese dish that is a specialty of the Cantonese cuisine. It has a tangy flavor with an aroma of ginger and white pepper, and is cooked for a long time with a demanding fire. The meat is delicious, smooth and tender like silk, with a rich and fresh flavor that has a good nourishing effect. In terms of ingredients, ginger duck is rich in ingredients, in addition to tender duck also need to add ginger, red dates, dried shiitake mushrooms, American ginseng and so on.

Overall, roast duck and ginger duck have their own characteristics. If you like crispy outside and tender inside, then roast duck is definitely not to be missed. And if you like the fresh taste and nourishing effect, ginger duck is also a good choice. In any case, many people will choose to try these two delicious dishes.