Roasted duck has a long history and originated in China during the Northern and Southern Dynasties, when roasted duck was recorded in the Record of Food Treasures. After Zhu Yuanzhang built the capital of Nanjing, the imperial chef of the Ming Palace took the plump and succulent lake duck of Nanjing to make dishes. In order to increase the flavor of the duck dishes, the chef used charcoal baking, dishes after the duck taste crispy, fat but not greasy, praised by the people, that is, the court named "roast duck". Peking Duck is a world-renowned Chinese dish. It is made of high-quality Peking duck and roasted over charcoal with fruitwood. It is famous at home and abroad for its reddish color, tender meat, mellow flavor, and fat but not greasy. And a long history, more than 1600 years ago, known as the world's first food, is the Qing Dynasty Palace Imperial dishes. Peking duck is a waterfowl, delicate meat, good taste, rich in nutrients, contains a large number of unsaturated fatty acids, in the body does not accumulate, the human body can soften the cardiovascular absorption. The skin of this duck contains a large amount of collagen, which is a good beauty product. Now to the Beijing Qianmen Street, Quanjude Hotel hanging oven roast duck and cheap square restaurant made by the stewed oven roast duck is good. Beijing Roast Duck is divided into two schools, and the most famous roast duck restaurants in Beijing are the representatives of the two schools. It is red color, tender meat, mellow flavor, Guangzhou foam roast duck during the late Qing Dynasty, fat and not greasy characteristics, known as "the world's delicious" and famous.