ck is o▓ne of Beijing's mos

ting roast duck锛宐eing eit▓her spring, autumn or winter. The duck m▓eat is more succulent in spring and winter;▓ while the mild autumnal weather suits t▓he cooking of roast duck in temperature and humidity. Quanjude selects ducks less than 90 days old, weighing between 2.5锝? kilograms, but after roasting the ducks weigh around 1.5 kilograms. Once out of the oven, the duck is immediately sliced and eaten, while the

 skin is crisp and the meat tender, creating an incomparably delicious taste sensation.In addition, roast duck can be eaten in three ways锛歸ith sliced▓ leeks and plum sauce, and cucumber and radish▓ cut into matchsticks; or with crushed garlic and soy ▓sauce, sometimes also with radish. As crushed garlic ta▓kes away some of the greasiness, sliced roa▓st duck with garlic and soy sauce adds a little zing to the mouthw

t famous dishe

26 s and its hi

story can be traced back

atering duck. The third method is with sugar. Since some peo

to over a c
25 entury ago.

Beijing roast duc▓k is ma

ple don't like spring onions or garli▓c, the crisp duck skin

de from spec
24 ial force-fe

d duck. Once, the dish was

can be enjoyed after a dip in fine w▓hite sugar-women and chi

pa▓rt of i
23 mperial cuis

ine passed down through th

ldren are said to like this▓ method. But the most common cond

e dynast▓ie

s of Yuan,

Ming and Qing. After find

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