The local duck hot pot featured in Qianlianghu Local Duck Restaurant is made of two-to three-year-old ducks, which are processed by more than ten processes, and then added with more than 20 kinds of seasonings and Chinese medicine ingredients, and finally put into the middle end of the iron pot to serve on the table. Sauce duck is mixed with green pepper, garlic and ginger. As the furnace temperature rises, it gives off a burst of fragrance, which suddenly increases your appetite, so you can have a full meal immediately. The duck is well cooked and the meat is firm but not stuffed. Take a bite, the soup will splash and the food will be delicious. The chef recommended that duck meat be delicious without getting angry. A pot of hodgepodge is rich in variety. The duck viscera used was carefully selected and washed, and washed with cooking wine and salt to remove the fishy smell. When eating, mix vegetables, money mushrooms, noodles and so on with thick soup.