Beijing Roast Duck is a traditional dish with the flavor of Beijing official chef in the late Ming and early Qing Dynasties. It has a crispy skin at the entrance, a solid but not greasy meat, and a unique mellow flavor, which is deeply loved by Chinese and foreign tourists.

The origin of Beijing roast duck was originally created by Beijing official chefs. More than 1000 years ago, in Sui and Tang Dynasties, Beijing official chefs would make roast duck for display when welcoming guests. It was also called official duck. Later, this traditional dish was improved and evolved into Beijing roast duck as we know it today.

There are many ingredients in Beijing roast duck, and the production process is also very particular, including soaking, beating, pickling, baking and other steps.

The soaking ingredients mainly include licorice, sweet-scented osmanthus, spices, etc. These ingredients can nourish muscles, strengthen bones and resist aging, and it is also the unique flavor of Beijing roast duck.

In addition, the selection of ingredients is also the key to make Beijing roast duck well. Only fresh ducklings can make roast duck with solid but not greasy meat.

Today, Beijing Roast Duck has become a representative food in China, especially its angular crust, which has a unique taste and is deeply loved by Chinese and foreign tourists. During the tour, people like to try local roast duck everywhere, and some even take it home as a gift to taste the delicious taste.