Cantonese Stuffed Roast Duck (Guangshi Shao Tian Ya)
Crispy skin, tender meat, and a shiny red lacquer finish. This Cantonese classic is a festive centerpiece, achievable at home with patience.
Stir-fried Duck with Blood
A classic Jiangxi dish, combining duck meat and duck blood in a spicy, rich sauce. Every bite is layered with flavor that will awaken your appetite.
Guo Shao Ya (Crispy Fried Duck)
Crispy outside, tender inside. This traditional dish features succulent duck with a golden, crunchy skin that is simply irresistible.
Teochew Braised Duck
Teochew braised duck is a classic from the Chaoshan region of Guangdong. It features tender, flavorful meat with glossy red-brown skin, aromatic and delicious served hot or cold.
Baked Duck Rice
Combines crispy roast duck with soft rice, topped with melted cheese that pulls beautifully, fulfilling every bite.
Jinling Crispy Duck
A classic Nanjing dish with crispy skin and tender meat, glazed with honey and roasted to a glossy red-brown. Perfect for festive gatherings.
Linwu Duck
A classic dish from Linwu, Hunan. Duck meat is tender and spicy, coated with rich duck blood sauce. Perfect with rice.
Tender Ginger Duck Slices
A perfect combination of tender duck slices and young ginger, with a hint of spiciness from ginger complementing the savory duck, ideal for autumn nourishment.
Shaxian Pressed Duck
Shaxian pressed duck is a traditional specialty of Shaxian, Fujian. Made with tender duck, it is marinated, sun-dried, and smoked, resulting in crispy skin and tender, flavorful meat with a savory-saltiness that carries local characteristics.
Three-Layered Duck (San Tao Ya)
A classic Huaiyang dish requiring exquisite skill: deboned duck, wild duck, and pigeon are layered and steamed. Clear broth, tender meat, complex flavors showcase ultimate knife work.