The difference between cherry valley and four-line fermented duck is that the four-line fermented duck has high fat content, better meat tenderness and milky yellow meat; From the appearance, the duck breast is relatively large, and the buttocks are generally round. After air drying, the skin is light golden yellow. Cherry valley duck has low fat content, pointed butt, dark meat and firewood. After air drying, the skin color is gray and black. Compared with Cherry Valley, the skin of four-line fermented duck is thicker, and the crispness of roast duck is higher than that of Cherry Valley. Roast duck has even color, tender meat and little shrinkage. Beijing roast duck is similar to Cherry Valley.