Roasted duck is a unique and famous dish in Beijing, which is well-known at home and abroad. Roast duck has a long history. As early as 15 years ago, there was a "roasted duck" in the Southern and Northern Dynasties in China. In the Yuan Dynasty (AD 133), the imperial cuisine doctor Hu Sihui included the table treasure "Roasted Duck" in "Eating", which is today's roast duck. At that time, the method of roast duck was barbecued pork. After the duck's internal organs were taken out, the lamb's belly, coriander, onion and salt were mixed evenly, placed in the duck's abdomen, and cooked with a fork on charcoal fire. Today's Beijing roast duck is made of stuffed ducks raised in the suburbs of Beijing. Before roasting, wash the duck leg hair and take out the internal organs. Then air is pressed between the skin and the meat to separate the skin and the meat, and then malt syrup is coated on the duck and dried. In this way, the whole duck is dark red, as if it were painted with red paint, so some foreigners humorously call Beijing roast duck "painted duck". The roasting method is to pour boiling water into the duck cavity before sending the duck into the oven, and then release the boiling water after the duck is cooked. Hardwoods such as dates, peaches and pears are used as fuels in the oven. These fuels are less smoky and fragrant, and the firepower is not strong. After about 4 minutes of roasting, each duck is tender in the outside and plump in the meat layer. Eating roast duck is exquisite: first put a pancake on your hand, put a few slices of roast duck on it, dip it in sweet noodle sauce, add a few scallions, and then roll it up to eat, which is oily but not greasy, crisp and refreshing. Before eating roast duck, clever chefs also make duck's waist, heart, liver, palm, wings and eggs into various cold pots, or cook cooked dishes such as fried duck's heart, fried duck's tongue and fried duck's waist with salt and pepper. Even duck bones can be boiled in soup, which tastes delicious. A senior chef can process more than 8 kinds of hot and cold dishes from duck's body to form a unique "whole duck mat".