Ingredients: Liubiju sweet noodle sauce, sugar, monosodium glutamate, sesame oil and honey.

Production: cover the sweet noodle sauce with plastic film and steam it for 2 hours until it is fragrant, then take it out, add sugar, honey and monosodium glutamate while it is hot, and stir well (this order is not ideal), then add sesame oil and stir well. Don't add water to the sauce, or it will go bad.

Roast duck has a long history and originated in the Southern and Northern Dynasties in China. Roast duck was recorded in Shibaolu at that time. After Zhu Yuanzhang established Nanjing as the capital, chefs in the Ming Palace used Nanjing's fat and fleshy lake ducks to cook. In order to enhance the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the duck tasted crisp and fragrant, fat but not greasy, and was praised by people, that is, it was named "roast duck" by the court.