It is said that after Ming Chengzu (Judy) usurped the throne and moved to the capital, he also took away many roast duck masters in Nanjing. During the Jiajing period, roast duck spread from the palace to the people, and the old "Cheap Square" roast duck restaurant was opened in Mishi Hutong, Caishikou, which was also the first roast duck restaurant in Beijing. At that time, the name was "Jinling Piece Duck", and the market of the old "Cheap Square" was specially marked with a small print: Jinling Roast Duck.

1864, the most famous "Quanjude" roast duck restaurant in Beijing also opened, and the roast duck technology developed into the era of "hanging furnace". It is roasted with the naked fire of fruit trees, and has a special fragrance, which not only makes Wan Li roast duck fragrant, but also makes Beijing roast duck replace Nanjing roast duck, while Jinling sliced duck can only be seen on the menus of several big cities in the south, such as Hongkong, Macau, Shenzhen and Guangzhou.