Duck neck, also known as sauce duck neck or sauce duck neck (Jingwu duck neck), belongs to sauce food (mainly sauce duck, including sauce duck wings, sauce duck neck, sauce duck crook, Sauce duck feet, sauce duck tongue, sauce beef, sauce fish, sauce dried seeds, sauce lotus root, etc.) first originated in Changde in the Dongting Lake area of ??the Qing Dynasty, spread to Sichuan and Hubei via Hunan, and have become popular all over the country in recent years. Sauces are soaked in a variety of spices and then refined through processes such as air-drying and roasting. They are fragrant, spicy, sweet, numb, salty, crispy, and soft, and are a delicious dish to accompany wine.

In the early 1990s, Tang Lajiu learned braised vegetable technology and Chinese herbal medicine formulas in Chengdu. After returning to Wuhan, he opened the first duck neck specialty store.

The characteristic of Jingwu duck neck is that this delicacy is very chewy, spicy and delicious, which is in line with Wuhan people’s evaluation standards for delicious food. There is a clear difference between Jingwu duck neck and Zhou Hei duck. The authentic Jingwu duck neck is red, while the Zhou Hei duck neck is generally brown. The bright red body color has become a major feature of Jingwu duck neck. Compared with duck necks from other brands, the taste of Jingwu duck neck is characterized by its chewy texture. Although there is very little meat on the duck neck, Wuhan people like the feeling of nibbling on the duck neck without any trouble. While nibbling on the duck neck, "crossing the sky" with friends is one of Wuhan people's favorite things to do.