1.Beijing roast duck is roasted over an open flame in a hanging oven, resulting in crispy skin and tender meat. It is traditionally served with thin pancakes and sweet bean paste for wrapping, embodying classic imperial cuisine. 2.Nanjing salted duck is brined in salt water, featuring white skin, succulent meat, and a savory, juicy flavor that emphasizes "light yet rich taste" — a traditional Jinling (Nanjing) delicacy. The two dishes differ entirely in flavor and preparation methods.