1, duck tongue soup raw materials: 25 duck tongue, 25 grams of shredded kelp, duck broth 1500 grams, 5 grams of refined salt, 5 grams of sugar, 10 grams of cooking wine, a little sesame oil. Production process: duck tongue cooked in boiling water, fished out to cool, draw off the tongue cartilage and oil, processed neatly, scalded with boiling water, and then rinsed with cool water, fished out and put in a small pot, add boiled duck broth, salt, sugar, cooking wine, steamed for 2 minutes, take out and standby. Wash and drain the kelp. Shredded kelp into the duck soup, boil, fish out and pour into the soup bowl, and then steamed duck tongue into the soup bowl, pour the boiling duck soup, pour a little sesame oil can be.

2, duck palm soup raw materials: duck palm 8, 50 grams of mushrooms, 50 grams of bamboo shoots, 750 grams of soup, 5 grams of chicken oil, 2 grams of monosodium glutamate, 3 grams of refined salt, 10 grams of cooking wine. Production process: duck palms cleaned into the soup pot, set on the fire to cook and fish out, with a knife to the skin smooth long cut open, the bone out. Put the soup pot with broth on a high flame and boil, put in the duck palm, mushrooms, bamboo shoots, to be slightly open, add a little cold water. To soup and then open, hit the floating foam, add people into the refined salt, cooking wine, monosodium glutamate, to be slightly open, from the pot into the soup bowl, dripping with chicken oil that is complete.

3, Zi lotus duck soup raw materials: fresh lotus leaves 1, fresh lotus flower 1, lotus seed 1, fill 1 duck, fresh lotus seed 50 grams, 3 grams of refined salt, 10 grams of cooking wine, monosodium glutamate 1.5 grams, 1 gram of white pepper, 5 grams of chicken oil, 2 eggs, 1,000 grams of broth, 5 grams of scallions, 5 grams of ginger, the amount of sesame oil. Production process: wash fresh lotus flowers, put into the plate; tender lotus leaves wash, scalded with boiling water, rinse and cool, face up and lay flat in the enlarged duck's plate; fresh lotus seedpod peeled, boiled in boiling water, over cool water into the plate. Fill the duck from the file open and wash, cook in boiling water, and then rinse repeatedly with cool water, put into the basin, add cooking wine, monosodium glutamate, white pepper, ginger, scallion, wipe marinated to taste, covered with lotus leaves, steamed on the cage. Beat the eggs into a bowl, add refined salt, monosodium glutamate, cooking wine, broth, stir well in one direction with chopsticks, pour into the large duck covered with lotus leaves, and steam in a cage. Drag the steamed stuffed duck on top of the egg diyas, then put fresh lotus flowers and fresh lotus seeds around the duck. Wash the frying pan; inject broth, add monosodium glutamate, refined salt, white pepper, after boiling remove the floating foam, pour in chicken oil, sesame oil, pour into the duck plate can be.