Summer is here, autumn is thick, and the temperature turns cold. There is a custom of eating ducks in summer, and people who like food will never let go of anything that makes their mouths water. People in China can make many flavors of the same duck. I'll make an inventory of duck food from all over China and see which one you like best.

1. Beijing Roast Duck

As early as the Ming Dynasty, roast duck had become a delicacy in the homes of Beijing officials. After Zhu Yuanzhang established Nanjing as the capital, chefs in the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court. After the Ming Dynasty moved its capital to Beijing, roast duck technology was also brought to Beijing and further developed. Roast duck soon became a famous dish with national flavor. Two famous roast duck restaurants in Beijing, Cheap Square and Quanjude, opened in the Ming Dynasty.

2. Nanjing salted duck

Salted duck can be made all year round, especially from August to the end of September in the lunar calendar, when the sweet-scented osmanthus blooms, and the producer is the top grade. Because its meat has osmanthus fragrance, it is called osmanthus duck. The production of salted duck includes slaughter, pickling, drying and cooking. Because of its short curing cycle, it needs to be cooked and eaten now. In its processing, temperature control is the key to its success or failure. When the breast of salted duck made by famous chefs in Nanjing is served, they pay special attention to the shape of duck slices, either diamond or sunflower, which helps consumers enjoy it in its beautiful form. The dishes are white and oily, tender and reddish, light and salty, fragrant and tender, which makes people tired after eating for a long time.

3. Zhou Yazi in Qionglai, Sichuan

Duck in oil is a famous snack in Qionglai. Zhou Fuyuan, a native of the county, is carefully crafted according to traditional crafts. When the town sells well, it is called "Zhou Duck". When making, we are willing to work hard on selecting ducks and brine. Firstly, brine is prepared with various spices, then the slaughtered and cleaned local ducks are cooked, dried to a slight temperature, sprinkled with sugar juice and fried in an oil pan. The fried duck is bright red in color, crispy in skin and tender in meat, salty and sweet in taste.

4. Anhui Wuwei smoked duck

Wuwei smoked duck has a history of more than 200 years. According to legend, in the thirty-ninth year of Qingganlong, chefs in Wuwei County, Anhui Province cooked ducks with a unique method of smoking first and then marinating. The dishes are golden and shiny, with thick sebum, fresh meat and delicious taste. Their production method and taste are unique, so the county seat is famous, so it is called "Wuwei smoked duck". Later, it spread all over the country, and by the end of the Qing Dynasty, it was very famous in the whole province. It is sold all over the country like "Fuliji Roast Chicken" and has become one of the most popular specialties in Anhui Province.

5. Dongguan Baisha Oil Duck