Autumn stewed duck soup is made with angelica, red dates, Codonopsis pilosula, wolfberry, yam, kelp, pickled radish and other ingredients.

Lao duck soup is a traditional Han Chinese dish along the Anhui River. It is also a kind of Sichuan cuisine. The soup is clear and mellow, and the taste is delicious. The duck fat is yellow and bright, and the meat is crispy and fresh. It is a mass consumption soup pot food that integrates gourmet health care, traditional nourishment and folk diet therapy.

Both male and female ducks can be used to stew old duck soup. However, the meat of male duck is more chewy. However, you must choose an old duck that is more than one year old to stew old duck soup. You can peel the surface of the duck. Check the feathers of the duck to see if there are many young hairs inside. If there are many young hairs, it means it is a young duck. If one of the hair tubes is relatively thick and smooth, it means it is an old duck. You can also look at the duck's feet. Those with calluses on their feet are probably old ducks. You can also touch the duck's trachea. If it is hard, it is an old duck; if it is hard, it is a young duck.