In many respects, the Chinese resented their foreign overlords, and the imposition of Manchu customs such as shaving the forehead and sporting a pigtail.25 But the prestige of imperial cuisine encouraged them to appreciate some Manchu foods, including roasted meats. Outside the palace, the grand roast became an unusual treat for certain Chinese rituals and special occasions, but was never prepared at home. Former palace chefs opened restaurants in Beijing specializing in a kind of roast duck that had been perfected in the kitchens of the Forbidden City and later became known as Peking duck.
