The differences between Nanjing Roast Duck and Beijing Roast Duck are as follows:
Nanjing Roast Duck is crisp in skin and tender in meat, fat but not greasy. It is roasted in the open oven and hung in a special oven. It is also called hanging oven roast duck. It is also served with soup. It is poured into the cut roast duck at home. The soup contains pine nuts, melons and sesame seeds. The aroma is overflowing. When the duck is finished, it will be mixed with a large bowl of white rice. It tastes good;
Beijing Roast Duck is the best meat duck in the world today. It is red in color, fat but not greasy, crisp outside and tender inside. Beijing Roast Duck can be divided into fork roast and closed oven roast. It is baked with fruit trees and open fire. It has a special fragrance. Noodle paste plus green onion strips, cucumber strips, radish strips, pick a little sweet flour paste, put it on the lotus leaf cake, put a few pieces of roast duck on it, and then put a few pieces of green onion strips on it, Cucumber strips or radish strips roll up the lotus leaf cake, which is very delicious.