Beijing roast duck is roasted with Beijing stuffed duck. The so-called "duck-filling" means that people are forced to feed the ducks three times a day. Ducks bred by artificial fertilization have white fur, plump figure, tender meat and delicious taste. Quanjude's roast duck process is complicated, and the duck has to go through eight processes before it can be roasted. Blow up the air in order to blow up the duck body and make the duck skin tight and wrinkle-free; Beating sugar is to brush the duck with caramel water, so that the duck skin can be baked in bright colors. Not only that, the roast duck should be filled with boiling water before entering the furnace, and a sorghum stalk should be kept in the tail of the duck to prevent the boiling water from flowing out. During baking, hot air enters to keep the water in the duck cavity boiling. Because it is baked outside and cooked inside, the roast duck is crispy outside and tender inside, and tastes delicious. Hanging furnace open flame baking, using fruity wood as fuel, generally using jujube as the main material, supplemented by peaches and pears. The sweet smell of fruit trees permeates the duck, making the roast duck particularly fragrant and beautiful. In addition, when roasting, the suspender should be rotated constantly so that the duck breast does not directly catch fire. Roasted duck, fat oil flows out and then penetrates into the duck. Duck skin is purplish red, full of oil, pleasing to the eye and mouth-watering.