The first step is to draw the butt part of the Peking duck.

The second step is to draw the thighs of the Peking duck.

The third step is to draw the body and neck of the Peking duck.

Finally, modify the body of the Peking duck and create a simple drawing of Peking duck.

Peking roast duck is a famous dish in Beijing with world-renowned reputation. It originated in the Northern and Southern Dynasties of China. Roasted duck was recorded in the "Food Treasures" and it was a famous palace dish at that time. The ingredients are high-quality meat duck, grilled over charcoal fire with fruit wood. The color is ruddy, the meat is fat but not greasy, crispy on the outside and tender on the inside. Beijing roast duck is divided into two major schools, and the most famous roast duck restaurant in Beijing is the representative of both schools. It is known as "the world's delicacy" for its red color, tender meat, mellow taste, fat but not greasy. In the early Ming Dynasty, people loved to eat Nanjing salted duck, and the emperor also loved to eat it. It is said that Taizu Zhu Yuanzhang "roast duck during the solar eclipse" One". The royal chefs in the palace tried their best to develop new ways to eat duck dishes to please the Long Live Lord, so they also developed two types of roast duck: barbecued duck and braised roast duck. The barbecue duck is represented by "Quanjude", while the braised oven roast duck is most famous by "Bianbi Fang". Jinling roast duck is made from plump grass duck, and the net weight is required to be about 2.5 kilograms.