If you don't cook roast duck yourself, you can open a roasted meat fast food restaurant.

Roast duck, also known as Cantonese roast duck, is a traditional dish and belongs to Cantonese cuisine. It's a whole duck barbecue. The dish is golden red, the duck is full, the belly contains marinade and the taste is mellow. Chop the roast duck into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bones and fat but not greasy. If served with sour plum sauce, it will be more distinctive.

Yiliang roast duck, formerly known as "Kyoto roast duck", was made by Liu Wen, a native of West Village, Goujie, Yiliang. After studying in Beijing in the late Qing Dynasty, I improved and innovated according to local conditions. Liu Wensheng lived in the 1970s from 65438 to 2009, with a life span of over 80 years. His descendants are Liu Rongchang, Yang and Liu Wen's fourth sons. Liu and Wang died young, and there was no biography. Yang passed on his son, Yang Dechun.