Beijing roast duck (Běijīng kǎo yā) is a world-famous traditional dish from Beijing, China. It features specially prepared Pekin ducks that are roasted until the skin is crisp and glossy, while the meat remains tender. The name breaks down literally: 北 (Běi) and 京 (jīng) together mean 'Beijing'—the capital city; 烤 (kǎo) means 'roast' or 'bake'; and 鸭 (yā) means 'duck'. Though it’s named after Beijing, the dish has deep historical roots in imperial Chinese cuisine and is now enjoyed globally as a symbol of authentic northern Chinese cooking.

This dish is typically served with thin pancakes, scallions, cucumber strips, and sweet bean sauce. Diners wrap small portions of duck skin and meat in the pancake with accompaniments—a ritual as important as the taste itself. While 'Peking duck' is the older English spelling, 'Beijing roast duck' reflects the modern pinyin romanization and emphasizes its preparation method (roasting), distinguishing it from other duck preparations like braised or steamed duck.