It is generally believed that Beijing roast duck originated in Nanjing. Ming Chengzu moved to Beijing, bringing the skill of Nanjing Roast Duck to Nanjing, and became the royal meal of the court. The roast duck roasted on brick stoves with iron forks in small restaurants all over Jiangsu and Anhui is the predecessor of roast duck. Cheap Fang, which has a long history, has been in business since the Ming Dynasty and has been mainly stewed roast duck for hundreds of years. 1864, Yang, a native of Hebei who sold ducks in Qianmen, invited Master Sun to the Imperial Chef, and created an open fire roasting method, and innovated and developed Beijing Roast Duck on the basis of inheriting Nanjing Roast Duck. Roast duck is a world-famous Beijing dish, which originated in the Southern and Northern Dynasties in China. Roast duck was recorded in the Food Collection, which was a court food at that time. The raw materials are high-quality meat duck, Beijing roast duck and fruit wood roasted with charcoal fire, with rosy color, fat but not greasy meat, crisp outside and tender inside. Beijing roast duck is divided into two factions, and the most famous roast duck restaurant in Beijing is the representative of the two factions. Because of its red color, tender meat, mellow taste, fat but not greasy, it is known as "delicious in the world"