Duck neck practice

Duck neck practice

Duck neck, also known as sauced duck neck or sauced duck neck, belongs to sauce foods (mainly sauced duck, including sauced duck wings, sauced duck neck, sauced duck turn, sauced duck feet, sauced duck tongue, sauced beef, saucepan) Fish, Jiangban Ganzi, Jiangban lotus root, etc.), which first originated in Changde in the Dongting Lake area of the Qing Dynasty, spread to Sichuan and Hubei via Hunan, and have become popular throughout the country in recent years. Sauce foods are soaked in a variety of spices, then air-dried, roasted and other processes. The finished product is deep red in color and has the characteristics of fragrant, spicy, sweet, hemp, salty, crisp, and cotton. It is a delicacy with wine.