Roast duck is Beijing name is fed, it with Gong Yan of colour and lustre, the flesh is qualitative delicate, flavour is full-bodied, fat and not the characteristic of be bored with, be known as " the world is delicate " and celebrated China and foreign countries. Gust characteristic: Colour and lustre fizzles out slightly, softness is weak sweet, place a food of element of other meat or fish to use, for banquet commonly used noodle, more gust of the daily life of a family is fastfood. Roast duck history is long, period of traceable China the Northern and Southern DynastiesAt that time " the collection that feed precious " in already wrote down duck having broil. After Nanjing of Zhu Yuanzhang found a capital, drive hutch takes bright palace to make cooked food with the lake duck with Nanjing meaty fleshy. To add the special flavor of duck dish, chef uses charcoal fire roast, the duck after becoming dish has an opening crisp sweet, fat and not be bored with, be praised by people, namely by palace entitle " roast duck " . In Jia Jing year, roast duck passed folk from palace, old " cheap lane " roast duck inn is in city of rice of food market mouth alley starts business, this also is inn of the first roast duck of Beijing. And the name at that time cries " Jin Ling piece leather duck " , be in old " cheap lane " special still award has a small character on city Huang: Golden hill roast duck. Forked barbecue duck with " Quan Jude " for the delegate, and stew furnace roast duck criterion with " cheap lane " the famousest. 1864, capital name is the biggest " Quan Jude " roast duck inn also starts business, roast duck technology developed again " register heat " times. It is with fruit tree bright fire is baked make and have special faint scent to taste, make roast duck sweet not only wave 10 thousand lis and still make " Beijing roast duck " replaced " Nanjing roast duck " , "Jin Ling piece leather duck " can wait for south in HongKong and Macow, Shenzhen, Guangzhou see a few times on urban menu greatly.