Konjac roast duck is a traditional dish of Han nationality in Sichuan, which belongs to Sichuan cuisine. It is made of konjac and duck. The dishes are red and bright, the konjac is soft and tender, the duck is fat and crisp, the taste is salty and fresh, and it is spicy and fragrant. Because of its toxicity, this snake must be boiled in limewater before eating. It is a great contribution of Sichuanese to China's food to make medicine first and then make ingredients. And made of konjac roast duck, which is a fine product in konjac cuisine.