A roast duck cake is about 100g, and the weight of10g is 1kg.

Introduction of roast duck:

Roast duck is a famous dish in Beijing and Nanjing, belonging to Beijing cuisine or Jinling cuisine. It is famous for its red color, tender meat, mellow taste, fat but not greasy. Its color is yellowish, soft and fragrant, and it is eaten with other vegetarians. It is a common dish at banquets and a home-cooked dish.

Roast duck has a long history and originated in Jiankang, China in the Southern and Northern Dynasties. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang made Yingtian (Nanjing) his capital, chefs in the Ming Palace used Nanjing's plump and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "Nanjing Roast Duck" by the court.

Beijing Roast Duck has a long history. As early as the Northern and Southern Dynasties, there was a record of "roast duck" in the "Food Collection". There is a record of "roast duck" in "Eating Soon" written by Hu Sihui, a doctor in Yuan Dynasty. Roast duck is "barbecued duck", which is the earliest roast duck.

After Zhu Yuanzhang, the first emperor of the Ming Dynasty, established the capital in Yingtian (Nanjing), the chefs of the Ming Palace Museum used Nanjing's fat and fleshy lake ducks to cook. In order to add flavor to duck dishes, he baked them with charcoal fire to make them crisp and fragrant. In the late Qing dynasty, the dog roast duck was praised by people and named "roast duck" by the palace.