Although Beijing roast duck is famous far and wide, its hometown is in Shandong. Because Shandong cuisine first recorded how duck meat should be cooked, and later in the Ming and Qing Dynasties, Shandong cuisine was deeply loved by court people after entering Beijing. Shandong is rich in natural products, good in climate and environment, and rich in cooking methods. So for Beijing roast duck, the basic cooking method is the same as Shandong cuisine.

It was only improved later. For example, the practice of Beijing roast duck needs to be barbecued with fruit trees, which makes the ingredients more fragrant and exquisite. Later, it got the name of Beijing Roast Duck.

Shandong cuisine roast duck was introduced to Beijing in Ming and Qing Dynasties.

In the Ming Dynasty, Shandong cuisine came to Beijing and became a palace cuisine and an official cuisine. This is mainly due to the geographical location and natural advantages of Shandong. At the same time, Shandong's food culture is closely related to Confucian culture, and Confucian culture is dominant, forming a comprehensive food culture.

Naturally, Shandong cuisine will have the most solid foundation in Beijing. At the same time, there were a large number of Shandong chefs in Ming and Qing Dynasties, especially those with Boshan as the main body, who became the main representative of Shandong cuisine. Since then, Shandong chefs with Fukuyama as the main body have pushed Shandong cuisine to a new climax. In this development process, the cooking methods of Shandong cuisine roast duck are also varied, such as stewing, fruit and wood roasting, converter roasting and so on.