1, making methods are different.

The production method of Beijing roast duck is hanging oven roasting, and most of them are braised with open fire. Sliced duck needs to be marinated in duck belly with various spices, scalded with boiling water, hung and air-dried until the surface is dry, and then fired in a hanging furnace. The production process is complicated.

2. Different cutting methods

Beijing roast duck requires thinner skin, and the way of using blade duck is vertical cutting or oblique cutting, and the cut meat needs to be connected with belt meat.

Sliced duck requires thicker skin, and the way of using blade duck is transverse cutting, which only cuts the skin and subcutaneous fat without meat.

3, eat differently

Beijing roast duck is eaten with lotus leaf cake, shredded onion and sauce, that is, the cake is held in one hand, a piece of meat is put in the center of the cake in the other hand, then other side dishes are put in, rolled up and put in the mouth, and the remaining duck shelf can be used to make duck bones, salt and pepper or soup, that is, one duck can eat two.

Sliced duck eats its duck skin first and then its duck meat, supplemented by cucumber strips, chives and duck cakes.