The Beijing Roasted Duck enjoys a long history. It was invented in the Ming Dynasty. In the third year of Tongzhi's reign of the Qing Dynasty, the Quanjude Roasted Duck Restaurant started its business, and it soon became famous all over the world. It has been well known not only across China, but also introduced to many foreign countries throughout the world. Now it is a world-famous dish praised by foreign guests as “The Best Delicacy on Earth”. Speaking of two matters concerning tourism in Beijing, everybody will recommend the tourist to “visit the Great Wall and try roasted duck”, which shows the popularity of the duck.
The main material of the dish is the force-feed duck, which will be roasted in a stove until it becomes rosy, crispy but tender, oily and fragrant. There are so many ways to eat the duck:for example, the commonest way is to pare the duck into slices while it is hot, dip a slice into the sweet jam, and then wrap it together with white sects of shallot and cucumber strips in a piece of lotus leaf flatbread; or you can roll the flatbread with duck's flesh and the mixture of soybean sauce and muddy garlic;those who like sweet flavor are suggested to dip the duck in white sugar, in addition, it also tastes good if you stuff the hollow sesame griddle cake with roasted duck's flesh. Finally, the bones from which most flesh is removed can be used with Chinese cabbage or wax gourd to make a distinctive soup.
