Main efficacy:

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human meat and has a protective effect on patients with heart diseases such as myocardial infarction.

Duck meat is cold, sweet and salty, which mainly tonifies fatigue, nourishes the yin of five internal organs, clears the heat of fatigue, nourishes blood, promotes water circulation, nourishes stomach, promotes fluid production, relieves cough and convulsions, and eliminates snail accumulation.

Duck skin contains a lot of collagen, which is the first choice for beauty lovers. Duck oil has the same molecular formula as olive oil. It stays in the human body for a short time and can soften the cardiovascular and cerebrovascular diseases after being absorbed by the human body. Duck meat is low in cholesterol and high in unsaturated fatty acids, so there is no need to worry about "three highs" when eating duck meat. Duck bones are nutritious, fresh but not greasy. Another unique advantage of duck is that it is slightly cold, and its effects of benefiting water, expelling toxin and warming up are beyond the reach of other meat products.

Five advantages of eating roast duck:

First, the roasting process can neutralize the coldness of duck meat, which is suitable for a wide range of people, especially for teenagers. Because it does not have the "anger" of chicken, it will not "add fuel to the fire" for teenagers, effectively preventing the occurrence of ADHD and obesity among teenagers.

Second, the fat content of duck itself is lower than that of other meats. Because of the low melting point of duck fat, most of the subcutaneous fat is melted and discharged during roasting, and the fat content is further reduced, and the natural greasy smell is faded, even less greasy than pork. It is the first choice for ladies who want to beautify their food and don't like greasy food.

Third, the content of magnesium in ducks is high. Magnesium is an indispensable trace element in human body. It is not absorbed by human body and plays a catalytic role in various metabolic activities (it is the reason why eating ducks digests quickly). Magnesium can activate 325 enzyme systems in human body, and it is an important catalyst for all human growth processes, including bone, cells, RNA, deoxyribonucleic acid and various biofilm formation.

Fourth, Chinese medicine emphasizes: weakness is not strong enough to supplement, and warming is the best. Roast duck is especially suitable for the elderly and postoperative patients.

5. Roast duck is also suitable for drinking at home. The eating method of roast duck is humanized, and diners can make it salty or light, spicy or sweet according to their own preferences.