Duck

Beijing · Wood-fired roast duck, sliced and wrapped in pancakes—a world-class classic

Chengdu · Beef tallow red broth, tripe, aorta, and goose intestine all in one pot

Chongqing · Duck blood, tripe, and luncheon meat in a pot of mala

Hefei · Anhui-style roast duck with a crispy skin and tender meat, basted with fermented bean sauce

Nanjing · Jinling salted duck, white skin, red flesh, and green-tinged bone

Nanjing · Duck blood + glass noodles + duck offal, savory, warming comfort

Nanjing · Duck fat kneaded into dough, layer upon layer of crispiness

Nanning · Duck simmered with local lemon leaves and sour bamboo shoots—bright, tangy, distinctly Guangxi

Wuhan · Jingwu Road duck neck, spicy, numbing, and chewy

Xiamen · Muscovy duck braised with mature ginger and sesame oil, southern Fujian winter tonic

Hong Kong · Charcoal-roasted goose, crispy skin, tender meat, and rich juices