Peking Duck, one of the most epicurean cuisines in China, and the gourmet restaurant Quanjude Roast Duck Restaurant has its long reputation of cooking Peking Duck since the year of Tongzhi reign (184 A.D.) of Qing Dynasty, it has a history of over 130 years. It is diligent on the three pillars: a good manager, a good cook and a waiter.

It is said that Marco Polo brought some certain European customs like roasting poultry to China during the Yuan Dynasty (1271 - 1368) and also some story tells that it was originally from Northern and Southern Dynasties (420 - 589). Up until the Southern Song Dynasty (1127 - 1279), ducks were roasted in the area around Jinling(today's Nanjing). Only became Beijing’s specialty after Yuan Dynasty rulers moved their capital city from Jinling to Beijing.

During the imperial days, the chef of the Quanjude Roast Duck Restaurant restaurant actually cooked for the emperor. Bearing from its over hundred years of cooking roast duck consummate experience, there are mainly four procedure for cooking the roast duck:

First, choose a suitable White Beijing Duck for preparation. After the bird has been plucked, air is pumped between its skin and flesh. A small incision is made for the removal of the entrails. Secondly, a wooden skewer is inserted through it to facilitate its hanging and ultimate heating after the cleaning; the body cavity is filled with water and the incision that had been made is closed. And then the skin of the duck have to be air-dried and brushed with a layer of sugar. Fourthly, using a smokeless hardwood fuel and heating to about 270 degrees Centigrade for 30 to 40 minutes as the duck is put into a large oven. Shining brown-red in color, crispy skin and unique in flavor, Additionally would be another ultimate procedure, prepare dozens of tissue on your hands to wipe up the drools on your chin.

Quanjude Roast Duck Restaurant representatively have the dish like Beijing roast duck, duck foot webs with mustard, Brine duck liver, stewed duck liver and gizzard, duck rolls in Maotai wine, duck slices in wine essence, duck with all flavours, duck wings in brown sauce, assorted four delicacies from the duck, deep-fried duck liver and gizzard, grilled duck heart, four delicacies from the duck in hot sauce, three delicacies of duck in rice wine, white grilled three delicacies of duck, duck tongues with egg-white, Beijing duck rolls, egg custard with duck grease, shark' fin with duck, steamed duck, snow mushroom soup with duck tongues, steamed duck breast in unglazed pot, mushroom stewed with duck wings, bird's nest and duck tongues, duck hearts with chrysanthemum, fresh mushroom with duck slices, duck-like pastry, stuffed dumpling with duck meat and crepes with vegetables oil.