As　one　of　the　characteristics　of　traditional　food　in　Beijing,　there　is　a　significant　difference　between　roast　duck　and　other　foods　in　the　cooking　process,　in　that　fruit　trees　are　used　as　fuel　in　the　former.　However,　system　research　about　the　emission　characteristics　of　this　food　source　has　not　been　done　domestically.　In　order　to　grasp　such　food　source　emission　characteristics　and　provide　technical　basis　for　pollution　control,　we　selected　the　representative　roast　duck　restaurant　in　Beijing　and　studied　the　emission　characteristics　of　atmospheric　pollutants　in　the　cooking　process　of　roast　duck.　The　results　showed　that　the　emission　concentrations　of　cooking　fumes,　particulate　matter,　volatile　organic　compounds　(VOCs),　and　aldehyde　and　ketone　compounds　were　(0.74±0.45),　(15.32±7.93),　(7.60±3.41),　and　(1.22±0.59)　mg·m-3,　respectively.　The　emission　concentration　of　particulate　matter　was　much　higher　than　that　of　cooking　fumes.　The　VOC　component　composition　was　very　complex,　containing　alkanes,　alkenes,　aromatic　hydrocarbons,　and　oxygen　VOCs,　such　as　aldehydes,　ketones,　alcohols,　ester　compounds,　and　halogenated　hydrocarbons,　with　the　highest　concentrations　of　3-methylfuran,　ethanol,　and　methyl　acetate.　The　main　components　of　aldehyde　and　ketone　compounds　were　acetaldehyde,　formaldehyde,　and　acrolein,　of　which　C1-C3　compounds　were　72.27%.　©　2017,　Science　Press.　All　right　reserved.