By 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 meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings.
Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.
Ducks are familiar and widespread birds that can be found in nearly every river, lake, pond and even ocean in the world, missing only from Antarctica.
But while most ducks share many characteristics and they are all members of the bird family, the exact number of species varies depending on how each bird is classified.
A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty.
The dish, originally named "Shaoyazi" (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.