Sweet-skinned duck, also known as braised duck, is also called sweet-skinned braised duck. Sweet-skinned duck is a special delicacy of Leshan, following the imperial cuisine technique of the Qing Dynasty.

Discovered and improved by the private sector, its brine has unique characteristics.

It has the characteristics of brown-red color, crispy and slightly sweet skin, tender meat, fat but not greasy, and pleasant aroma.

At the same time, the sweet-skinned duck is also called "tribute duck". It follows the Qing Dynasty imperial cuisine technology and was discovered, improved and developed by the private sector.

The brine of Leshan sweet-skinned duck is unique. The stewed duck is bright red in color, salty and sweet in the mouth, and has a long aftertaste. It is deeply loved by Chengdu citizens and citizens inside and outside the county.

Eat in Sichuan and taste in Leshan.

There are many famous sweet-skinned ducks in Leshan, each with its own unique flavor. Some are sweeter, some have a stronger braised flavor, some have tender meat, and some have charred duck skin.

They all attract a wide range of delicious mouths with their own unique characteristics.

Sweet-skinned duck is delicious, and its preparation is also very complicated. Pickling, braising, frying, and brushing with sugar. Each process cannot be sloppy. Every family that makes sweet-skinned duck should have its own secret formula and method, so each family has formed a special recipe for making sweet-skinned duck.

Each family's sweet-skinned ducks have their own characteristics.

But they have one thing in common. If the sweet-skinned duck is delicious in a restaurant, the stewed vegetables must be delicious. This means that the stewed food is the key to making sweet-skinned duck.

To make sweet-skinned duck, old marinade is generally used, and more than 30 kinds of marinades are added to the old marinade to make a new marinade, so that the marinated duck is rich in flavor.

Sweet-skinned ducks generally choose free-range sesame ducks. They don’t need to be fed for too long, only about three months. The meat of such ducks is tender and more flavorful. It is better if it is a male duck, as the meat of male ducks is chewier.

The sweet-skinned duck is more fragrant.