In a certain restaurant, a waiter shouted loudly: Sir, would you like some salted duck?

The strange aroma in the kitchen made many people swallow their saliva and call for one to cut into the wine. After taking the first sip, someone shouted in Sichuan dialect: Overbearing, delicious!

Baishiyi salted duck has a fragrant aroma and golden color.

It is usually steamed, cut into slices and eaten piece by piece.

It is fragrant and delicious, the meat is tender and moist, and the smoked wax leaves a fragrant aroma.

Regarding the specialty of Baishiyi's salted duck, there is another saying in Sichuan and Chongqing today: Baishiyi's salted duck is dry and stretched, which means that it likes to swell the face to look fat.

Of course, the original production essence of Baishiyi salted duck itself is also included. During the drying and marinating process, bamboo bones are used to stretch the duck, and the finished product is shaped into a plate.

In ancient times, there were no special processing methods, so the ducks had to be stretched and hung to ventilate and smoke them for flavor.

Because it was very dry, I wanted to have a strong taste when eating salted duck at that time.

Whether your teeth are good or not is not a necessary condition for tasting Baishiyi Salted Duck.