There are two ways to roast Beijing roast duck: oven (hanging oven) and stewing oven. The way to eat roast duck is to cut it into thin slices with a sharp knife, wrap it in sweet noodle sauce with baked lotus leaf cake, and then roll it with chives, garlic paste, roast duck slices and so on.

The protein content of Beijing roast duck is about 16~25%, which is much higher than that of livestock meat. Beijing roast duck contains almost all the amino acids needed by human body, and the content of two amino acids in umami is higher than that in other meats, so the taste of roast duck is particularly delicious.

The fat content of Beijing roast duck is moderate, about 7.5%, which is lower than that of livestock meat and evenly distributed in the whole body tissue. The content of essential fatty acids is high, mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 33~40, which is beneficial to human digestion and absorption.

Beijing roast duck contains a lot of vitamins. 100g of edible roast duck meat contains about10mg of B vitamins and E90 ~ 400 of vitamin E, which is higher than other meats.

Beijing roast duck contains many minerals, such as calcium, phosphorus, iron, potassium, sodium, magnesium, manganese, zinc, copper and iodine.

The sugar content of duck meat itself is low, but generally speaking, roast duck is eaten together with lotus leaf cake and sweet noodle sauce, which is rich in sugar substances, making up for the nutritional value of Beijing roast duck.

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