Nanning people always love to eat duck, which has great relation with the local climate. Nanning’s ancestors thought duck was helpful for clearing away heat as the weather in Nanning was too hot. It is said that the first roast duck appeared in Kangxi period of the early Qing dynasty. It was made of Zhima duck which had scrip skin, fresh meat and smelly bone. At present, based on the choice of material, the process of making and the way of eating, there forms various roasted ducks in different regions. And Nanning roasted duck and Beijing roasted duck respectively represent the southern and the northern styles of roast duck in China.