Average price: 120 yuan/piece

Beijing roast duck is a famous dish of Quanjude roast duck restaurant in Beijing. It is famous for its red color, tender meat, mellow taste, fat but not greasy. It has special characteristics and is known as "the world's delicacy" and is famous both at home and abroad.

According to legend, the beauty of roast duck comes from the precious breed of Peking duck, which is the best quality meat-eating duck in the world today. It is said that the breeding of this special type of pure white Peking duck started about a thousand years ago. It was because the emperors of the Liao, Jin and Yuan dynasties accidentally obtained this pure white wild duck species during hunting, and then raised it for hunting, and it has been continued ever since. This excellent pure breed was obtained and cultivated into today's valuable carnivorous duck species. It is a kind of white duck that is fattened by stuffing, hence the name "stuffing duck". Not only that, the Peking duck was introduced to Europe and the United States a hundred years ago, and became a blockbuster after breeding. Therefore, as a high-quality species, Peking duck has long been the source of valuable duck species in the world.

As for the formation of roast duck, as early as 400 AD in the Northern and Southern Dynasties, the word "roast duck" appeared in "Shizhenlu". In the Southern Song Dynasty, "roasted duck" was already the "city specialty" of Lin'an (Hangzhou) Famous products in "food". At that time, roast duck had not only become a folk delicacy, but also a delicacy in the homes of scholar-bureaucrats. But later, according to the "History of the Yuan Dynasty", after the Yuan Dynasty defeated Lin'an, the Yuan general Boyan moved the craftsmanship in Lin'an City to the capital (Beijing). From then on, the roast duck technology was spread to Beijing, and roast duck became the Yuan Dynasty. One of the rare treasures of the Imperial Palace. Then, with the change of dynasties, roast duck also became a delicacy in the Ming and Qing courts. In the Ming Dynasty, roast duck was still a must-have delicacy during the Lantern Festival in the palace; it is said that Emperor Qianlong and the Empress Dowager Cixi in the Qing Dynasty particularly loved roast duck. From then on, it was officially named "Beijing Roast Duck". Later, with the development of society, Beijing roast duck gradually spread from the palace to the people.

After the founding of New China, the reputation of Beijing roast duck has increased day by day, and it has become more famous all over the world. It is said that Premier Zhou admired and paid great attention to this famous dish during his lifetime. He visited the "Quanjude" Roast Duck Restaurant in Beijing 29 times to inspect the work, entertained foreign guests, and tasted roast duck. In order to adapt to the needs of social development, the roasting operation of Quanjude Roast Duck Restaurant has been modernized and the flavor is more precious.

There are two methods for roasting Peking duck: oven (i.e. hanging oven) and braising oven. The specialty of Quanjude Roast Duck Restaurant is the hanging oven roasting method, which was transplanted from the special hanging oven method for roasting suckling pigs in the imperial dining room of the Qing Dynasty. The roasted duck is golden and shiny on the outside, crispy on the outside and tender on the inside. It has a special delicious taste. The way to eat roast duck is to first cut it into thin slices with a sharp knife, apply the baked lotus leaf cake with sweet noodle sauce, and then roll it up with chives, minced garlic, roast duck slices, etc. It is extremely delicious.