The Story of Roast Duck

Roast Duck, especially the famed Beijing style, is a dish that has delighted emperors and commoners alike for centuries. Its origins trace back to the Yuan Dynasty (1271–1368), when roasted duck first appeared in imperial menus. According to legend, the dish was perfected in the kitchens of the Ming Dynasty, where chefs developed the technique of inflating the duck to separate the skin from the fat, ensuring a uniquely crisp texture.

The art of roasting duck in a wood-fired oven—known as "Minglu" or open-oven roasting—became a hallmark of culinary excellence in Beijing. Stories tell of imperial chefs who guarded their roasting secrets, passing them down through generations. The dish’s popularity soared during the Qing Dynasty, when it became a favorite at state banquets and among scholars, poets, and visiting dignitaries.

As the centuries passed, Roast Duck left the confines of the palace and found its way into bustling city restaurants. By the late 19th and early 20th centuries, establishments like Quanjude in Beijing began serving the dish to the public, making it a symbol of hospitality and celebration. The ritual of slicing the duck tableside, serving it with thin pancakes, scallions, and sweet bean sauce, became an essential part of the experience.

Today, Roast Duck is not only a culinary masterpiece but also a cultural icon, representing the ingenuity and artistry of Chinese cuisine. Its enduring appeal lies in the harmony of flavors and textures, and in the stories—both legendary and real—that have made it a dish cherished around the world.