Stewed duck Four Treasures of the Study is made of duck pancreas, duck feet, duck tongue and duck waist (waist removed) as the main raw materials, with chicken soup, Jiang Shui, cooking wine, soy sauce and other condiments through stewing. This dish is tender, rich in taste and has a unique duck flavor. Beijing cuisine is one of the traditional cuisines in China, represented by Beijing cuisine, which pays attention to the choice of raw materials, the precision of knife work and cooking skills. As one of the representatives of Beijing cuisine, roast duck Four Treasures of the Study embodies the essence and unique style of Beijing cuisine.