Professional roast duck restaurants will choose "duck stuffing". The so-called stuffed duck is a duck fed by inserting its throat into the duck, so that the duck will accumulate fat quickly and the roasted duck will be tender. Like Quanjude and He Roast Duck Restaurant, they all have their own duck farms, and control the details from raising ducks; High-end roast duck restaurants will choose to fill ducks, but the varieties will be completely different; Cheap roast duck restaurants on the street generally use lake ducks, and basically adopt the "hanging furnace" roasting method, which makes the fleshy fiber thick and dry, which is basically lake ducks. Dadong Roast Duck Restaurant is one of the restaurants with the most contacts and exchanges with international restaurants in China. The cooking here is not only the year, experience and temperature, but also an international vision and international high technology, which is the best choice for entertaining distinguished guests from afar. Dadong's exclusive "crisp but not greasy" roast duck is made of 22-day-old ducklings. Duck skin is fresh and tender, which can only be made by hand, and the process is complex and precious. In the way of eating, Kaluga black caviar duckling is unique, fragrant and beautiful. There is also the signature Dong-style roasted sea cucumber, a new dish with different themes in four seasons, which is often eaten fresh.