Zhangcha duck is one of the classic traditional dishes of Sichuan Province and belongs to Sichuan cuisine.

This dish is carefully selected and carefully prepared.

It is made from the fat and tender male duck that is available in the autumn, and is made through four processes of pickling, smoking, steaming and frying.

Among the four processes, the selection of camphor leaves and scented tea leaves for smoking duck is the most critical.

Camphor tree is an evergreen tree that grows abundantly in warm areas. Its leaves are oval and have the unique aroma of camphor tree. Combining it with scented tea and smoked duck is a major feature of this dish.

The presentation of this dish is also very particular. After the whole duck is smoked, it must be cut into sections and then reshaped and restored on the plate, so that the duck not only tastes delicious, but also has a good-looking shape.

When served, it is served with "lotus leaf soft cake", which is rolled up and eaten by the diners, and the flavor is particularly good.

Camphor tea duck is a delicacy in Chengdu, Sichuan. Its origin is related to Ding Baozhen, a famous official in the late Qing Dynasty. Ding Baozhen was a veteran of three dynasties and had a good relationship with the Empress Dowager Cixi. He once served in Sichuan and he knew that the Empress Dowager Cixi was very particular about food.

During his tenure, he continued to send famous chefs from Sichuan to the palace to prepare delicious food for the Empress Dowager Cixi.

Ding Baozhen recruited many experts in food production for the Empress Dowager Cixi in Sichuan. Huang Jinlin, a native of Chengdu, was one of them. Huang Jinlin was a famous chef in Chengdu at the time. After being selected by Ding Baozhen to serve in the palace, he worked in the imperial kitchen. He changed the production of the imperial kitchen at that time.

The materials and methods of smoking duck, the duck he makes has a wonderful flavor, the meat of the duck is tender and the skin is crispy. The smoked ingredients used to make the smoked duck are Sichuan camphor leaves and tea leaves, so the duck is also

The Empress Dowager Cixi liked this dish very much due to its faint scent of camphor tea, and his craftsmanship was also appreciated by the Empress Dowager Cixi.

Later, after Huang Jinlin retired and returned to his hometown, he brought the craft of making camphor tea duck back to his hometown in Sichuan, and camphor tea duck became a famous dish in Sichuan cuisine.