However, according to the Records of the History of Yuan Dynasty, after the Yuan Dynasty broke Lin 'an, Bo Yan, a general of the Yuan Dynasty, moved Lin 'an's skills to Dadu (Beijing). As a result, roast duck technology spread to Beijing, and roast duck became one of the treasures of the Forbidden City.
With the change of dynasties, roast duck became a delicacy in Ming and Qing dynasties. In the Ming dynasty, roast duck was also a necessary dish for the Lantern Festival in the palace. It is said that Emperor Qianlong and Empress Dowager Cixi of the Qing Dynasty especially loved roast duck. From then on, it was officially named "Beijing Roast Duck". With the development of society, Beijing roast duck gradually spread from the palace to the people.
After the founding of People's Republic of China (PRC), the reputation of Beijing Roast Duck is increasing day by day, and it is even more famous in the world. It is said that Premier Zhou appreciated and paid attention to this famous dish before his death, entertaining foreign guests and tasting roast duck. In order to meet the needs of social development, the baking operation of duck shops has been modernized and the flavor is more delicious.
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There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. It is characterized by adopting the hanging oven roasting method, which is transplanted from the imperial dining hall of the Qing court to roast suckling pigs.
The roast duck is golden and shiny on the surface, crisp outside and tender inside, and it tastes particularly delicious. The way to eat roast duck is to cut it into thin slices with a sharp knife, wrap it in sweet noodle sauce with baked lotus leaf cake, and then roll it with chives, garlic paste and roast duck slices. It is very delicious.
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