1. Duck tongue soup Ingredients: 25 duck tongues, 25g kelp, duck soup 1500g, 5g refined salt, 5g sugar, cooking wine 10g and a little sesame oil. Production process: blanch the duck tongue with boiling water, take it out and let it cool, remove the cartilage and grease in the tongue, process it neatly, blanch it with boiling water, rinse it with cold water, take it out and put it in a small pot, add the cooked duck soup, salt, sugar and cooking wine, steam it in a cage for 2 minutes, and take it out for later use. Seaweed silk washes sediment and drains water. Put kelp silk into duck soup, boil it, take it out and pour it into the soup bowl, then put the steamed duck tongue into the soup bowl, pour the cooked duck soup, and sprinkle with a little sesame oil.

2. Duck's feet clear soup Ingredients: 8 duck's feet, 50 grams of water-soaked mushrooms, 50 grams of bamboo shoots, 750 grams of broth, 5 grams of chicken oil, 2 grams of monosodium glutamate, 3 grams of refined salt, and cooking wine 10 gram. Production process: wash the duck feet, put them in a soup pot, cook them on fire, take them out, cut the skin with a knife and separate the bones. Boil the soup pot with broth, add duck feet, mushrooms and bamboo shoots, and add a little cold water when it is slightly boiling. When the soup is cooked again, skim off the foam and add salt, cooking wine and monosodium glutamate. When the soup is slightly boiled, put the pot into the soup bowl and pour the chicken oil on it.

3. He Zi duck soup raw materials: fresh lotus leaf 1, fresh lotus 1, lotus 1, brewed duck 1, fresh lotus seed 50g, refined salt 3g, cooking wine 10g, monosodium glutamate 1.5g, and white Hu. Production process: wash fresh lotus and put it in a plate; Wash the tender lotus leaves, blanch them with boiling water, rinse them and let them cool, and lay them face up in a dish that increases the duck; Peel the fresh lotus, blanch it in boiling water, cool it and put it on a plate. Wash the stuffed duck on the stall, blanch it in boiling water, rinse it repeatedly with cold water, put it in a pot, add cooking wine, monosodium glutamate, white pepper noodles, ginger slices and onion slices, marinate it evenly, cover it with lotus leaves and steam it in a cage. Beat the eggs into a bowl, add salt, monosodium glutamate, cooking wine and clear soup, stir them evenly in one direction with chopsticks, pour them into a duck covered with lotus leaves, and steam them in a cage. Drag the steamed stuffed duck into the egg pudding, then put fresh lotus flowers and fresh lotus seeds around the duck. Wash the wok; Pour clear soup, add monosodium glutamate, refined salt and white pepper noodles, boil, skim off floating foam, pour chicken oil and sesame oil, and pour into duck dish.