Roast duck is a special food in Chengdu, and Chihiro roast duck is the most famous. It combines the crispy and tender meat of Beijing roast duck with the unique eating method of maocai, Sichuan. It cuts and scalds the roast duck in a soup pot in maocai. maocai is a pot of roast duck with Sichuan characteristics, which is steaming, mixed with meat and vegetables, and fragrant.

The word "Mao" is a verb here. Put the vegetables in a bamboo colander, put them in the prepared soup, cook them and put them in a bowl. By the way, scoop a spoonful of soup and add some seasoning. -"Mao" is actually cooking (or hot soaking) raw and cooked raw materials in boiling soup.

The traditional roasting method uses a hanging oven: the oven type is similar to the traditional hanging oven of Beijing roast duck, but it is slightly different in use. After the open flame goes out, put charcoal on both sides of the furnace ditch, and put a special casserole filled with several spices and brine in the furnace ditch. Then hang the cool duck embryo on the iron bar on the furnace ditch, close the oven door according to the furnace temperature, and bake at the furnace temperature. This baking method has the characteristics of hanging stuffy furnace, so it is called hanging stuffy furnace!