But later, according to the Records of the History of the Yuan Dynasty, after the Yuan Dynasty broke Lin 'an, Bo Yan, the general of the Yuan Dynasty, once moved his skills in Lin 'an to Dadu (Beijing). As a result, the roast duck technology spread to Beijing in this way, and the roast duck became one of the treasures of the Imperial Palace.
With the change of dynasties, roast duck became the delicacy of Ming and Qing courts. In the Ming Dynasty, roast duck was also a must-have dish for the Lantern Festival in the palace. It is said that Emperor Qianlong and Empress Dowager Cixi in the Qing Dynasty especially loved roast duck. From then on, it was officially named "Beijing Roast Duck". With the development of society, Beijing roast duck gradually spread from the palace to the people.
After the founding of the People's Republic of China, the reputation of Beijing Roast Duck is increasing day by day, making it more famous in the world. It is said that Premier Zhou appreciated and paid close attention to this famous dish before his death, hosted foreign guests and tasted roast duck. In order to meet the needs of social development, the baking operation of duck shops has been modernized and the flavor is more delicious.
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There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. It is characterized by the use of hanging oven roasting method, which is transplanted from the special hanging oven method of roasting suckling pigs in the imperial dining room of the Qing court.
The roasted duck has a golden and shiny surface color, crispy outside and tender inside, and has a special delicious taste. The way to eat roast duck is to cut it into thin slices with a sharp knife, coat it with sweet noodle sauce with baked lotus leaf cake, and then roll it with chives, garlic paste and roast duck slices, which is very delicious.
Beijing 2008 Paralympic Games-Beijing Roast Duck: the best delicacy from the Yuan Dynasty for hundreds of years.