(1) Water duck: The meat quality is not as thick as that of foreign ducks, and it is generally suitable for eating with various ingredients, or stewing, boiling and boiling into various therapeutic soups.

(2) Dry duck: The meat is fat but not greasy, white and tender and delicious. It is better to eat boiled duck, dried salted duck and roast duck.

2, the appearance characteristics are different:

(1) Water duck: Its body length is less than 40 cm, only 2/3 of that of ordinary mallard duck. The male and female ducks are different colors, and the primary color of the male's head and neck is chestnut brown. A green ribbon, in the form of a comma, is distributed from the eyes on both sides to the neck, which is in sharp contrast with the chestnut brown background, and this "big green comma" on the face is also an important feature to identify the male green-winged duck.

(2) Dry duck: The duck has a graceful figure, a big head and a thick neck, a narrow front and back, a wide middle, such as a spindle, a flat chest, and its body is parallel to the ground when standing; There are red skin tumors at the base of beak and on both sides of head.

3. Different distribution:

(1) Water duck: found in six continents and many islands.

(2) Dry-salted duck: mainly produced in Yangxin County, Fuzhou suburb and Longhai, Hubei Province, and distributed in Fuqing, Putian, Jinjiang, Changtai, Longyan, Datian and Pucheng.