Wuwei salted duck, also known as Wuwei smoked duck, is a traditional special food in Wuwei County, Anhui Province, which was founded in the Qing Dynasty. Chaohu duck is made of raw materials, with about 30 kinds of traditional Chinese medicines and seasonings, such as star anise, pepper, clove and fennel, which are first smoked and then pickled. In the Qing Dynasty, the local people improved the way of absorbing many delicious foods, and the salted duck operated by Lin Hongxing in Gulou Kou was the most famous. At that time, the practice was: choose 2 kg of duck, slaughter it, wash it with water under the wings, add salt, shake it with nitric acid, and then marinate it in the tank. First, marinate the duck, then put the duck head down for two hours, then marinate it for two hours, and hang it in the tuyere to dry the water. Then use a thin iron bar as a frame, put the ducks on it, slowly burn the sawdust, and smoke it every five minutes. When the duck is golden yellow and smells the fragrance, put the star anise and other spices into the cloth bag, put them into the water injection pot, add the auxiliary materials such as mushrooms, boil them, add the smoked duck, simmer for 10 minute, and then simmer with wood ash for 30 minutes.

Clean the duck, wipe it thoroughly with salt, marinate it in a jar for 4 hours, and turn it once in the middle. Put the duck in boiling water until the skin is tight, hang it at the tuyere and wipe off the leather coat. Put four thin iron bars in the smoking pot, put the duck back, smoke for 5 minutes, and then turn it upside down for 5 minutes. Add spices, soy sauce, onion and ginger into a large pot, bring to a boil, then add the duck and stew for 45 minutes, take it out, and cut the duck into pieces. The characteristics of the dishes are edited by Wuwei salted duck. The materials are carefully selected, and the first-class duck is the first choice. It is beautifully made and the process is complicated. It is smoked first and then marinated, and naturally scented. The finished duck has golden color and luster, thick sebum, fresh and tender meat, mellow and delicious, which has both the fragrance of Beijing roast duck and the fresh fragrance of Nanjing salted duck.