Sugar cake is a specialty of Jinan. Adding sugar and essence to ordinary millet paste can not only increase the flavor, but also prevent the cake board from hardening.

Manufacturing method 1. Paste-making: Soak the millet flour in water, add proper amount of sugar and essence, and stir into paste, with the ratio of flour to water of 108 ~ 9.

2. Pyrolysis: Pyrolysis with an iron round nut with a diameter of 50-60cm and a slightly convex center. Heat the chisels one by one, then wipe them again with a cloth stained with edible oil, then pour the paste into the center of the chisel with a spoon in your left hand and a scraper in your right hand, scrape the paste quickly and evenly along the edge of the chisel, and scrape it into circular slices from outside to inside.

3. Forming: Lift the baked pancake from the edge and fold it into six layers on the nut while it is hot to form a rectangle. Take it off the chopping board, board it, cool it and pack it.

The product is characterized by being as thin as paper; Pale yellow; Crispy and refreshing.

2. Dujia donkey meat

As the saying goes, dragon meat in the sky, donkey meat underground. Donkey meat is known as the treasure of meat. It is said that Empress Dowager Cixi likes to eat donkey meat. There are chefs who specialize in donkey meat in the palace, and famous chefs who cook donkey meat all over the country often pay tribute to donkey meat to satisfy their hobbies. It is said that Dujia donkey meat piled on stones was a tribute at that time.

Du Shanping, a descendant of the Dujia donkey family, is in his forties this year. He has been doing donkey meat business in Duoshi Street since he was seventeen or eighteen. Du Shanping's great-grandfather was Du, and Du's father was a seven-product official of the Qing Dynasty. Then I quit my job. He went back to his hometown to pile stones. He has no salary, no skills and his life is a mess. He ate his last meal and didn't eat the next. All day long, my hair is sparse, my mane is drooping, and I am too poor to face. I had no choice but to shoot it at the west dam of Rocky West Bridge. When Du's father was an official, he met a good friend, who was also the county magistrate of Qibin County. One day, he went to visit his old friend. Seeing that his life is so bad, he can't help shaking his head and sighing. He blamed his old friend for not resigning. In addition to sympathy, he suddenly remembered that he had a secret recipe for cooking donkey meat and saw many donkey owners piling stones. So he brought the secret recipe, funded his old friend to start a donkey meat business, and named it Dujia donkey meat.

Du donkey meat has a unique formula and excellent taste, and soon became a famous local specialty snack and was selected as a tribute.

Du's donkey meat business is booming. When Du took over the business, his family had become a famous local rich man. However, Du remembered that his father had to be frugal in his life, and he lived a very simple life. He didn't pay attention to his clothes and even patched them. He can't eat until he is full.

One day, a group of Henan businessmen who made cattle cages pulled seven carts to sell in the northeast. They went to pile stones for dinner and rest, and saw an old man in rags picking up sesame seeds that had fallen while eating sesame cakes. This old man is Du. He saw the merchants laughing at him and said, I don't want your sesame seeds, but I'm afraid you'll waste them. You know, a grain of grain and a sweat are hard-won. Later, he asked: Do you sell cowsheds?

Henan businessman disdainfully said: You are so poor, can you afford it? Du said: I have many cows. I think my cows are definitely more than yours. Henan businessmen naturally don't believe it: if so, then we will give you all these cow cages. Du had people lead one by one out of the yard and put them in cages. The cages of the last seven cars were broken, and the cows kept running out. It is said that there may be as many as 10 thousand heads. Later, there was a saying that "10,000 cows are at home". Du Shanping said that his great-grandfather Du made a lot of money in donkey meat business, and he also raised a lot of cattle, of course not as much as the legend.

Donkey meat is rich in nutrition and has the functions of nourishing qi and blood and making blood dirty. It is said that eating donkey meat often can relax muscles, promote blood circulation, open blood vessels and replenish vitality. Therefore, donkey meat often becomes a common food for people.

Du Shanping's father didn't inherit donkey meat from the Du family, but Du Shanping's skills were directly passed on to him by his grandparents. He once heard his grandmother say that after 1956, the country was not allowed to slaughter large animals. If a donkey is slaughtered in prison for three years, no one dares to kill it. 1958, the state put forward three red flags (people's commune, egalitarianism, pot rice). Ordinary people live a collective life. Horses, cows, mules and donkeys are the main labor force of the collective and the productive forces. A brigade has several animals, all of which have household registration. Sick cows and donkeys must be reported to the commune and approved before they can be slaughtered. In addition, during this period, the state engaged in sports, social chaos, and people's lives panicked. Du Shanping's father has no intention of learning crafts or doing business.

Du Shanping started this ancestral craft on 1986, and renamed Du Donkey Meat as Ping 'an Donkey Meat (Du Shanping's nickname is Ping 'an, which means safe and healthy). There are two cooking methods for Ping 'an donkey meat. One is to mix traditional Chinese medicines in proportion and put them in a meat pot with newly slaughtered donkey meat. Another method is to drive live donkeys into a specially built roadway and keep the roadway hot with fire. After the donkey sweats, he will drink the prepared Chinese medicine when he is thirsty. After this cycle for many times, the medicine will penetrate into the live donkey and become a medicine donkey, and then the donkey will be slaughtered and cooked in a pot.

It used to be easier to buy donkeys than meat, but now it is easier to buy donkeys than meat. At the beginning, there were many donkey owners in the local or surrounding villages and towns. Donkeys are easy to buy, but meat is hard to sell. Every episode sells very little meat for the simple reason that the living standard of ordinary people is low and they can't afford it. Now, things are different. We never go to the market. We kill several donkeys every day, and there is not enough meat to sell. Many restaurants, supermarkets and other customers have to book four or five days in advance, otherwise they can't buy it. Where do live donkeys come from now? When there was no water in the well, Du Shanping made a joke. He went on to say that due to the long growth cycle of donkeys, there are fewer and fewer people raising donkeys in rural areas in recent years, and there is no large-scale breeding. Therefore, the local live donkey resources are gradually scarce and cannot meet the demand. However, importing live donkeys from Xinjiang, Inner Mongolia, Liaoning and other donkey producing areas will cost a lot, which will greatly increase the cost. So now we mainly rely on brokers to match the bridge and buy local donkeys in surrounding counties and cities. The broker contacted the seller, called me, and then I went to see the goods. Isn't it more convenient and labor-saving for them to deliver goods? No, donkeys are fat and thin. How much you spend on a donkey depends on the amount of meat. You must see for yourself how much it is worth. If you look elsewhere, you will lose. For more than 20 years, Du Shanping has developed a pair of sharp eyes that are more accurate than weighing. Touch the donkey's neck and buckle the ribs, and you will know how much meat you can produce. You can weigh it after slaughter, and it is estimated that one or two kilograms will be fine.

During the May Day Agricultural and Sideline Products Expo every year, Du Shanping will go to Jinan to participate in the exhibition, which has been attended for five or six years and is well received by citizens and consumers. During the China International Import Expo (CIIE), I sold hundreds of kilograms every day. In 2007, Todos Ping 'an Donkey was rated as a famous snack in Jinan, and set up a sales outlet in Jinan Grand View Garden.

Peace donkey meat is a good art, and you can collect all kinds of flowers for your sweet wishes. At present, there are dozens of donkey meat processors in Duoshi Town. Du Shanping hopes to work with them to make Duoshi donkey meat into a famous brand and let the fragrance of donkey meat float to every corner of the motherland.

3. Liujia mutton

Liu's mutton in Qu Di Town is an ancient craft, which has been passed down for generations. The earliest grandfathers in Liu Yuzhen had two unique skills: instant-boiled mutton and fried prawns, which were famous snacks in Fiona Fang at that time. I don't know how my grandparents learned this craft. At that time, the Japanese had not been driven away, and the mutton cooked by my grandfather was sometimes taken away and eaten by the Japanese. After eating, they gave a thumbs-up and kept shouting Yao Xi!

Later, Liu Yuzhen's great-grandfather inherited the craft of frying prawns.

Liu Yuzhen's father's name is Liu Pisen. When he was a teenager, he learned to cook mutton with his father and mastered all the crafts. When cutting the tail of capitalism, individuals are not allowed to do business, but when the form is slightly loose, Liu Pisen will secretly cook some mutton and then secretly sell it to subsidize the family. However, the family is always on tenterhooks, afraid of being known.

You can earn four or five dollars a day by buying this episode and selling that episode. How to learn from Dazhai? When learning Dazhai in agriculture, the commune requires all members to work hard and concentrate on learning Dazhai. Therefore, personal transactions are restricted, and the market of the whole commune is concentrated in one day, which makes people unable to catch up with this episode and it is not easy to buy and sell. During this period, Liu Pisen was arranged to slaughter sheep in the commune grain depot and work for the collective. Seeing the opportunity, he also dredged the relationship with the commune and brigade, bought a sheep and cooked it himself, and rode to Jiyang selling point. Liu Pisen made this craft intermittently, but he didn't put it on hold.

The Third Plenary Session of the Eleventh Central Committee of the Party is like a spring thunder, which moistens the land of the motherland and all walks of life have mushroomed. When the land is divided into households, people can farm freely, and skilled vendors can also let go of their hands and feet, operate boldly and be free. Since 198 1, Liu Pisen has been committed to the management of Liu's mutton.

Liu Pisen has six children, Liu Yuzhen is the eldest, and her husband An Huachen is from Anjia Village, a neighboring village. Since marriage, he has been cooking mutton with his father-in-law in Liu's house. A few years later, Liu Pisen was old and his son was still young, and he was studying at school. Liu Pisen will pass on what he has learned all his life to the Anwar couple without reservation. When Liu Pisen 1990 died, Mr. and Mrs. An Huachen inherited their mutton shop and kept it in the Liu family. By 2000, Anhuachen had built five buildings in the south of Dongtou Road in Anjia Village, and built a mutton processing base including processing room, cold storage room, business room and warehouse. Only then did the couple move back to their home from the Liu family. From Liu Pisen to An Huachen, he has been with the Liu family for decades. Therefore, Anhua Chen continued to run a mutton shop at home, but he always used the name of Liu's mutton shop, which was recognized by relevant departments and consumers.

The Huachen couple were taught by Liu Pisen for many years and mastered the unique skills from buying sheep to slaughtering and processing. Liu's sheep and meat are goats raised at home. Because free-range goats are mainly willing to eat grass, feed and additives are not fed, and the meat quality does not contain harmful elements such as hormones, which is a pure natural green food. So the meat is delicious, pure and nutritious. Once upon a time, they came to Inner Mongolia sheep from other places, but through practice, the taste of Inner Mongolia sheep was not good. Even if cooked in the same way, it still smells like grass buds and has no taste at all. They go to the market, and many people buy them, saying that you are mutton? It doesn't taste like mutton at all. It is actually a good thing for others to give advice, which can help them improve themselves. Sister Liu Yuzhen sincerely told us that she would never use Inner Mongolia sheep again. Through practice, Mr. and Mrs. Liu Yuzhen also found that local sheep weighing less than 30 Jin taste best when cooked.

The mutton cooked by Huachen is famous for using pure goats, and the most important thing is the seasoning in cook the meat. This is a unique skill. Mix several natural Chinese herbal medicines in proportion, and then decide the amount of seasoning according to the amount of cooked meat. Cooked mutton is not greasy, delicious and has a great appetite, which is favored by consumers. However, due to self-employment and the limited number of local goats, the meat source is quite scarce and has not yet formed a scale. A set is only done once every five days. Sometimes I usually buy it, but I often can't buy it. Mutton is limited. Except for hotels, restaurants and hotels in Jiyang and Qu Di, there is little real retail in the market. Therefore, although Anhua Chen's mutton is expensive, it is sold out as soon as it reaches the market.

After the sheep is slaughtered, the mutton can't see raw water. When it sees raw water,

Have you ever considered opening a shop in Jiyang County or a big city? I've often thought about this problem, but I haven't decided yet. At that time, business was good and people from other places often came to buy it. Let's wait and see. Down-to-earth, contented. Brother Hua Chen's simple sentence is full of philosophy.

4. Topaz Temple tofu skin

The fragrance overflowed the pot and the essence condensed into gold foil.

Enjoy exotic plant meat, tofu pudding opens the autumn slope of wheat.

Tofu skin is a traditional local famous product, especially Yudong Village in Yuhuangmiao Town. As thin as paper, like a pimp, delicious and cheap. All kinds of vegetarian dishes made of cold salad, stir-fried, vegetarian dishes and tofu skin are delicious. The reason why the bean curd skin in Yudian tastes sweet and delicious is related to its production technology. According to industry insiders, soybeans are beaten, roasted, filtered, beaten and peeled. More than 70 pieces of tofu skin should be scooped in the pot, then pressed with water, peeled and peeled. This series of processes are carried out at a high temperature of 40℃. The tofu skin just torn off from the tofu skin cloth is yellow and tender. If you roll it into a ball like a handkerchief and throw it on the leather board, the smooth tofu skin will not have any cracks and corners. It's a pure green food, and it doesn't add any chemical ingredients, which definitely makes you feel at ease. Unlike the tofu skin on the market, the tofu skin on the market is raw. Tofu skin of topaz temple is specially smoked, which can be cold or stir-fried. This is a delicacy on the table. Excerpt from "Hundred Chants of Shanghe" by the owner of idle house.

5. Jiyang crisp fish

Our crisp fish is the representative of the fresh Jiyang River, and it is famous at home and abroad with the title of Xiao's crisp fish. Shao's crispy fish is famous for eating crispy fish in Baima Lake in Shangyu for sixteen years. There is a legendary story about the origin of the little suyu. An ordinary grass carp, after secret knife cutting, frying and seasoning, makes the fish tender outside and crisp inside, fresh and delicious, sweet and sour, salty and fresh, and full of fragrance, which makes many people clap their hands! Shaw Crisp Fish is rich in trace elements such as protein, fat, vitamins, nucleic acids, potassium, sodium, magnesium, zinc, selenium and iodine, and various nourishing seasonings in soup, so it has anti-aging and anti-cancer effects. Shaw crisp fish is not only a snack, but also a beautiful snack. It is famous for its Huang Liang color, fresh and tender color, crisp bones and tender meat, and delicious and refreshing taste. It can be made into salty, sweet, fresh and spicy flavors, which can make people who like all kinds of flavors full of praise.

6. jar meat

History: jar meat began in Qing Dynasty. Because meat is stewed in a porcelain jar, it is named. It is said that this dish was originally created by the chef of Jinan Fengjilou Hotel. Yuan Mei's "Suiyuan Food List" in the Qing Dynasty recorded that meat was put into a magnetic altar and stewed with bran. The method is the same as before, always sealed.

Features: Stewed with ribs. The dish is dark red in color, rich in carrion soup, fat but not greasy, and delicious.

Technology: Wash the spareribs, cut them into small pieces 5 meters and 2 centimeters square, blanch them in a boiling water pot for about 5 minutes, remove them and wash them with clear water. Onions are cut into 3.5 cm long sections, and ginger is sliced. Put the meat in a magnetic cylinder, add soy sauce, rock sugar, cinnamon, onion, ginger and water, cover the plate, boil it over medium heat, and simmer for about 3 hours until the soup is thick and the meat is rotten.

7. Huangjia barbecue

Yellow barbecue is a famous traditional flavor in Jinan. It is famous for its delicious taste and tender skin. Huang Zu was born in Huangjiawan, Zhangqiu. In the early years of Qing Emperor Kangxi, he managed barbecue in Dongguan Bridge, Zhangqiu Old Town. It has a history of more than 300 years. The old name Maoshengzhai Barbecue Restaurant was changed to Changshengzhai in the early years of the Republic of China, and it still manages barbecues in its original place. The barbecue made in this shop has a unique flavor and high quality, and is praised by the world as Huangjia barbecue. The Huang family has been engaged in barbecue since their ancestors and passed down from generation to generation. Are engaged in this business to support their families. In April, 1956 Huang BBQ participated in Shandong Famous Handicrafts Expo as a famous food. The "Yellow Barbecue" made by Huang (Huang's grandfather) was well received at the Expo.

Huangjia BBQ was well-known and sold well in Xianfeng period of Qing Dynasty. There are many barbecues in Huangjiawan. During the period of Xuan Tong in the late Qing Dynasty, there were four or five barbecue shops operating. During the Republic of China, someone in Huangjiawan opened a barbecue shop in front of Jinan. After the industrial and commercial development in Shangbu District, Yixiangzhai moved to Jinger Road and Weisi Road to operate.

Since the opening of the market, barbecue has been deeply loved by the people, and there are more and more barbecue shops. Due to the infiltration of mechanized production, the production technology and technology of Huangjia barbecue are improving day by day, thus enriching the food culture of consumers.

Ingredients: about 60 kilograms of healthy pigs.

Materials: aniseed 150g, fennel 100g, clove 150g, pepper 50g, crude salt 1500g, 4 straws, thin white paper 1 piece, and 40kg of dried wheat straw.

Production method:

1. After the pig is slaughtered, the internal organs are taken, depilated and washed, and a knife is cut every 2 cm, about 0.5 cm deep. For the thick part of the meat, cut it into two layers first, and then cut one layer every 2cm with a vertical knife. After cutting the whole pig, rub the ingredients.

2. In addition to grinding the ingredients into coarse salt, put all the ingredients in a basin, stir them evenly and wipe them on the pork. Rub the ingredients into the depth of the cut meat strips and marinate for about 30 minutes. Hook the pig's back trident with double meat hooks, hang it upside down, stretch the pig's back elbow and back room with straw segments, and then clamp the pig's waist with steak made of steel bars to form a barrel shape. Then use straw to support the middle cavity and front cavity of the pig, so that the pig's body becomes round and heated evenly when roasting.

3. Light the oven with wheat straw, throw 40 kilograms of wheat straw into the oven to make it burn fully, and then block the tuyere with slate and coal ash. Stick white paper on the fat sausage to prevent pollution. Put the supported pig on the top of the stove, buckle a big pot on the top of the stove, and paste it with soil, and the smoke will come out slightly.

The barbecue was finished 45 minutes after the stove was turned off. Open the cauldron, take out the barbecue and hang it. Scrape off the outer layer of the burnt pigskin with a knife, then slice the meat and eat it.

Features: crispy skin and tender meat, fat but not greasy, with a long aftertaste.

8. Milk chicken breast soup

Milk chicken breast is a famous soup dish in Jinan, Shandong Province. As the saying goes, a singer should have a good accent and a chef should have soup. This shows that making soup is a chef's basic skill, and it also shows the important position of soup in a banquet.

There is another story about the origin of soup. According to legend, during the Warring States Period, Sun Bin fought against Pang Juan and set up a maze. After Wei Jun entered the war, he didn't come out for three days and nights. After that, an old man gave him the antidote. Pang Juan ordered the military chef to boil soup in a cauldron, add medicinal vinegar and add salt to taste. After drinking wine and taking clothes, the soldiers woke up and escaped from the array. Soup dishes have been handed down since then.

The soup in Shandong cuisine, that is, clear soup, is often used to flavor. Although monosodium glutamate has been used now, the more exquisite banquet dishes are all seasoned with broth. Seasoning with broth has a function that monosodium glutamate can hardly play. Stewed soup distinguishes soup from milk soup. Clear soup is rarely seen at the bottom, and the milk soup is mellow and milky. They are all made of chicken, duck, pig elbow and so on. Except for the difference in temperature and processing method.

Origin: Jinan, Shandong Province

Category: dishes

manufacturing method

[raw materials]

Chicken breast150g, cooked ham 25g, fat pork 50g, mushroom 25g, magnolia officinalis 50g, horseshoe 50g, two egg whites, milk soup 800g, clear soup 250g, wet starch10g, refined salt 2.5g, Jiu Shao15g.

[recipe]

(1) flatten the chicken breast with a knife, mash it into fine mud, put it in a bowl, add 25g of water and mix well. Boil water chestnut in a pot, take it out and let it cool, chop it into fine mud, put it in a bowl and mix it with fat pork fat (chop it into fine mud). Slice orchids and mushrooms, blanch in boiling water, remove and drain. Slice the ham.

(2) Beat egg white into foam, add chicken paste, wet starch, fat paste and horseshoe paste, add refined salt 1g, and stir evenly to make stuffing for later use.

(3) Put 5g of onion oil into a frying spoon, turn to low heat and knead the materials evenly.

(4) Add 5g of onion oil into the wok, when it is heated to 50%, add milk soup, clear soup, refined salt, mushrooms and magnolia slices, boil, skim off the floating foam, then add ginger juice and monosodium glutamate, and sprinkle with ham slices.

9. shredded chicken soup.

Wonton is a traditional snack in Jinan with a long history. There are many ways to eat, and different names are taken according to different ingredients. There are clear soup, soup stock, shredded chicken, sesame sauce, and three fresh wonton. In the south, cooked noodles are also put in soup bowls, topped with wonton and decorated with cabbage hearts, which is called Wonton Noodles. Wonton is cooked all over the country, the first in Jinan. Wonton used to be the main variety of Jinan nightingale. There are many wonton shops in modern times, the most famous of which are Shengxing Chenghao Wonton Restaurant and Qingyun Wonton Restaurant. There is also a famous restaurant around Anchas Street called Fried Wonton. The wrapped raw wonton is fried in big oil into golden brown, crisp outside and tender inside, which is delicious. Braised wonton with sesame sauce is similar to boiled rice noodles with sesame sauce. Cooked wonton is cold or boiled in cold water, with sesame juice and other seasonings, which is a seasonal food in Jinan in the old summer.

There are few restaurants specializing in wonton now. In the early years, the famous Yifa wonton restaurant had closed down, and there were many individual wonton stalls, but the taste was not good.

Ingredients: flour1000g, lean pork 500g, cooked chicken100g, dried starch100g, eggs 50g, laver 50g, coriander 50g, chopped green onion10g, soy sauce 50g, peanut oil 30g.

Production method: 1. Pour the flour into a basin, add 380 grams of water, knead it into dough, and put it on the dough table for kneading. Roll a large piece of kraft paper with a rolling pin and thin it a few times. Pat a layer of dry starch (mung bean powder is the best) every time you roll it, about five or six times. After rolling, cut it into a trapezoid with a knife, with an upper width of 5cm, a lower width of 8cm and a height of 8cm.

2 Chop pork into paste, add soy sauce, salt, minced onion and ginger, peanut oil and sesame oil, and stir clockwise to make stuffing.

Clean coriander, cut into powder, soak laver and tear it into small pieces, and cut cooked chicken and hanging egg skin into filaments instead.

4. Boil boiling water in the pot, push the wonton down, float and cook for 3 minutes, take it out, put it in 20 bowls, sprinkle with laver slices, coriander powder, chicken skin shreds and cooked chicken, pour in 1/20 clear soy sauce, and then pour the cooked chicken and elbow soup into the bowl of wonton.

Features: the soup is pure and mellow, the stuffing is fresh and tender, and the skin is thin and smooth. It tastes better with crispy sesame cakes and oil whirls.

10. Stewed roast duck.

Stewed roast duck is a special dish in Jinan, Shandong Province, with a long history. Before stewing the roast duck, put the fuel such as straw into the furnace and light it, so that the temperature in the furnace rises to a certain degree, and then turn off the fire. Then, put the duck carcass on the iron cover in the furnace and cook it thoroughly with charcoal fire and hot wall in the furnace. You can't open the oven door or move the duck in the middle. Put it in and take it out once. The characteristic of this method is that ducks can't see open flames. During the baking process, the temperature in the oven is first high and then low, and the temperature naturally drops. The firepower is warm but not strong, and the air humidity is high. Therefore, the duck is heated evenly, the oil and water consumption is low, and the skin and meat are not separated. The finished roast duck is purplish red with no impurities on its surface. The skin is bright and the meat is crisp, the meat is white and tender, and it tastes delicious. The reference standard for success or failure is that preserved duck should be as fresh as steamed bread.

According to legend, the beauty of roast duck comes from a rare breed of Beijing duck, which is the best meat duck in the world today. It is said that the breeding of this special pure white Beijing roast duck began about 1000 years ago because of the hunting of the emperors of Liao, Jin and Yuan dynasties. I occasionally got this pure white wild duck breed, which was raised for hunting. It has been continued, and this excellent purebred duck breed has been obtained, and it has been cultivated into today's precious.

During the Northern and Southern Dynasties, more than 400 years ago, the word roast duck appeared in the Collection of Foodstuffs. In the Southern Song Dynasty, roast duck was a famous food in Lin 'an (Hangzhou). At that time, roast duck has not only become a folk delicacy, but also a delicacy in the scholar-officials' homes. However, according to the History of Yuan Dynasty, after the Yuan Dynasty broke Lin 'an, Bo Yan, the general of Yuan Dynasty, moved all the skills of Lin 'an City to Dadu (Beijing). As a result, the roast duck technology spread to Beijing and became one of the rare royal meals in the Yuan Palace. With the change of dynasties, roast duck became a delicacy in Ming and Qing dynasties. In the Ming Dynasty, roast duck was still a must-have delicacy for the Palace Lantern Festival, and later it was officially named Beijing Roast Duck. With the development of society, Beijing roast duck gradually spread from the palace to the people.