In 1864, the Quanjude (全聚德) restaurant was established in Beijing. For instance, one verse of Dūmén zhúzhīcí, a Beijing local poem, was "Fill your plates with roast duck and suckling pig". īy the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish. The first restaurant specialising in Peking duck, Bianyifang, was established in the Xianyukou, close to Qianmen of Beijing in 1416. The Peking roast duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking duck was one of the main dishes on imperial court menus.
The dish, originally named "shāo yāzi" (燒鴨子), was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. 1933ĭuck has been roasted in China since the Southern and Northern Dynasties. A Peking duck being roasted by a hung oven c.
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