I don't know why, when eating roast duck or braised duck, people often say that it is "toxic and fat", but drinking duck soup is a tonic in summer. Some people say that the soup is mostly made by old ducks, so "non-toxic" should be reasonable.

Duck meat has the effects of tonifying deficiency, clearing lung, nourishing yin and blood, relieving convulsion and detoxicating, and eliminating edema. It is especially suitable for people with body heat, excessive internal heat, anorexia, constipation and edema, and has better eating effect in summer. Therefore, duck soup is often mixed with ingredients such as white gourd, horseshoe, radish or cordyceps sinensis, which can not only supplement excessive nutrition, but also eliminate the discomfort caused by summer heat.

Compared with chicken, duck meat tastes stronger and has more personality, so people's likes and dislikes are also obvious. The famous way to eat it is Beijing roast duck, peeled and eaten with a little onion in the dough. Because ducks are not fat enough, they also invented a "stuffed" feeding method, which is better than the French eating foie gras. So they usually get tired of eating one or two tablets. The remaining ducks can be eaten as they are or fried with leeks. Finally, the remaining duck rack is usually cooked with cabbage, which is also very sweet. A few steps down is a bit like eating roast suckling pig here.

In the south, ducks are usually cooked or salted. Maybe I'm from the south. I think the roast duck in the south is more fragrant and delicious than the roast duck in Beijing. Duck meat is often cooked by stewing and frying, such as five cups of duck and fried duck with ginger. As for the duck butt with strong smell, remember to cut it off before making soup or stew, otherwise you can't eat it if you don't like it, which is easy to become addicted.