The outer layer of duck skin is crispy, the fat under the skin is soft and delicate, the texture is tender, dipped in a layer of dense sugar, a time crispy, soft, slippery triple taste in the mouth intertwined with sweetness spread from the tongue, wonderful.

Roasted duck eating methods:

1, duck skin dipped in sugar to eat. Quanjude chefs will first peel off some hot duck skin and put it on a plate with a small dish of white sugar to serve up for customers to taste.

2. The lotus leaf pancake is rolled with duck meat, sweet noodle sauce, green onion strips and cucumber strips. Use chopsticks to pick a little sweet noodle sauce, smear it on the lotus leaf cake, put a few slices of roast duck to cover the top, then put a few strips of green onion, cucumber or radish, and roll up the lotus leaf cake. This is the most classic way to eat roast duck, and it is popular in other places as well.

3, the lotus leaf cake with garlic paste with sweet noodle sauce, can also be with radish strips, etc. rolled up and eaten. Duck meat rolled in lotus leaf cake was also a popular condiment in the early years. Garlic can relieve grease, will be sliced roast duck dipped in garlic, sweet noodle sauce to eat, in the fresh aroma added a touch of spiciness, more unique flavor. Many customers especially favor this condiment.

Roasted duck nutritional value and efficacy:

Roasted duck, cold, sweet, containing protein, fat, amino acids, water, vitamin B1, vitamin B2, calcium, phosphorus, iron, zinc, copper, iodine and other nutrients. It has the effect of nourishing yin, replenishing deficiency, clearing heat, replenishing blood, diuretic, nourishing the stomach, generating fluids, and relieving cough.

And, roast duck fat content is relatively low, mainly unsaturated fatty acids, easy to be absorbed by the body, can play a role in protecting the body temperature; also contains protein and amino acids, are essential nutrients, can be supplemented for the body.