For wild ducks and geese, Honghu folks have a saying that "nine geese and eighteen ducks are the best, and the green head and eight towers are the best". Honghu wild ducks, represented by "Qingtou" and "Eight Pagodas", are all treasures. Braised wild ducks in Honghu Lake have a history of more than 200 years and have been selected as "China menu".

Honghu Wild Duck is famous for its big head, fat meat and delicious taste. Braised mallard duck is better as raw material. Cut the whole duck into 40 small pieces, put it in a pot to fry the blood, take it out and put it in another pot, and add ginger, garlic, soy sauce, refined salt and so on. Stew the duck with clear water until it is 80% cooked, add sugar until it can be pumped, take out of the pan and sprinkle with chopped green onion and pepper. This dish is Huang Liang in color, exquisite in cooking and cooking, tender and crisp in meat, fresh, sweet and delicious.