Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try.

The two famous restaurants that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting duck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which won't make flames go directly onto the duck. Before being put into the oven, a duck is filled with specially-made soup to make it possible to roast the duck outside and boil it inside at the same time.

Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a duck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes.

When roasted and dried, the duck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.

Now it's time to serve it! First, the chef will show you the whole duck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the duck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce. Dinners can wrap duck slices, onion, and sauce in a pancake or a sesame bun with their bare hands. Sometimes people would like to put in mashed garlic and cucumber or carrot strips as well. Other parts of the duck will be served as either cold dishes with its livers, wings, stomach, webs and eggs, or hot dishes with its heart, tongue and kidneys. The bones can even be decocted together with Chinese watermelon and cabbage.

北京烤鸭是世界美食之一，大多数来京的游客都不会忘记品尝一下。

在北京，吃烤鸭有两个最著名的地方：一是便宜坊烤鸭店，一是全聚德烤鸭店。他们都是有着上百年历史的老字号，分别代表了不同风格烤鸭派系。便宜坊建于1855年，主要采用焖炉烤制，使用秫秸为燃料，这样可以防止鸭子被烟熏黑。在将烤鸭放进烤炉之前，先灌入一种特制的汤，就能在外面对鸭进行烘烤，而同时又把里面蒸熟。

全聚德建于1864年，采用无炉门的挂炉烤制烤鸭。先是在烤鸭全身撒上一种调料，然后挂在烤炉中，用果木作为燃料进行烘烤，四十分钟即可出炉。

烤完之后烘干，烤鸭即呈枣红色，光亮油润，皮层酥脆，让人无法抗拒。
接下来该尝尝烤鸭了！首先，厨师会向您展示全鸭，然后连皮带肉地切成百来片。通常和烤鸭一起还会有薄烤饼、芝麻饼、大葱和甜酱。吃的时候，可用手把烤鸭、大葱蘸酱用饼卷成鸭卷。有时，人们也喜欢蘸蒜泥、包黄瓜或萝卜丝。烤鸭的其他部位则可做成冷盘（如鸭肝、鸭翅、鸭蹼和鸭蛋），也可做成热菜（如鸭心、鸭舌和鸭胗）。鸭骨头还可和冬瓜、萝卜一起熬汤。