北京ダック
Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. 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. 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 first restaurant specialising in Peking duck, Bianyifang, was established in the Xianyukou, close to Qianmen of Beijing in 1416.