What is the origin of roast duck?

Roast duck has become a treasure on the table of the dignitaries of the Ming Dynasty. After Zhu Yuanzhang established Nanjing as the capital, the chefs of the Ming Dynasty used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef bakes them with charcoal fire. Ducks are praised for being crispy, fat but not greasy when cooked. This dish was also named "Roast Duck" by the imperial court.

Later, the Ming Dynasty moved its capital to Beijing, and the roast duck technology was also brought to Beijing, which was further developed. When making, the fermented duck produced in Yuquan Mountain is selected, which has a better taste. Roast duck has also quickly become a national famous dish. Later, two famous roast duck restaurants in Beijing, Cheap Square and Quanjude, opened in the Ming Dynasty.

In the Qing dynasty, officials often bought Beijing roast duck for the emperor and his relatives to enjoy. According to Miscellaneous Notes of Bamboo Leaf Pavilion, "Relatives will be given roast duck on their birthdays." The "burning" here is actually roasting. It can be seen that roast duck became a necessary gift between nobles at that time.

Later, the roast duck became a business card in China's food culture and was loved by tourists all over the world.

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