Beijing Roast Duck is a famous dish of Quanjude Roast Duck Restaurant in Beijing. It is famous at home and abroad for its bright color, tender meat, mellow taste and fat but not greasy. According to legend, the beauty of roast duck comes from the precious Beijing roast duck, which is the best meat duck in the world today. It is said that the breeding of this special pure white Beijing duck began about 1000 years ago, because emperors in Liao, Jin and Yuan dynasties hunted and occasionally acquired this pure white wild duck variety. This wild duck was raised for hunting and continued until it was acquired and cultivated into today's precious meat-eating duck variety. That is, a kind of white duck fattened by feeding method, hence the name "stuffed duck". Not only that, Beijing duck spread to Europe and America a hundred years ago, and it was a blockbuster after breeding. Therefore, Beijing duck, as a high-quality breed, has long been the source of rare duck breeds in the world. As for the formation of roast duck, as early as 400 years ago in the Southern and Northern Dynasties, the word "roast duck" appeared in the records of Shibao, and in the Southern Song Dynasty, "roast duck" became a famous product in Lin 'an (Hangzhou). For a time, roast duck not only became a folk delicacy, but also became a delicacy in the families of literati. But later, according to the records in the History of Yuan Dynasty, after the Yuan Dynasty attacked Lin 'an, Bo Yan, a general of the Yuan Dynasty, transferred his skills in Lin 'an to Dadu (Beijing). As a result, roast duck technology spread to Beijing, and roast duck became one of the treasures of the Forbidden City. Subsequently, with the change of dynasties, roast duck became a delicacy in the Ming and Qing dynasties.