Beijing Roast Duck, also known as Peking Duck, is a world-renowned dish from Beijing with origins dating back to the Southern and Northern Dynasties in China. It was recorded as "Zhi Ya" (roast duck) in the ancient culinary text Shi Zhen Lu, where it served as a delicacy in the imperial courts .The dish is prepared from high-quality meat ducks, which are roasted over fruitwood charcoal fire . This traditional method results in a duck with a radiant, reddish-brown hue, crisp skin, and tender, flavorful meat that is rich yet not greasy .Beijing Roast Duck primarily comprises two major schools of preparation. The most renowned restaurants representing these styles are Quanjude, known for its hung-oven roasting method, and Bianyifang, famous for its closed-oven technique .Celebrated for its brilliant color, delicate texture, rich aroma, and balanced taste without excessive greasiness, Beijing Roast Duck is often honored as "the most delicious dish under heaven" .