Hunan people are known for their ability to eat spicy food and eat spicy food. The taste of Changde sauce duck is not only from spicy but also beyond spicy. The spicy taste that is very spicy and spicy is the most authentic Changde sauce duck. Changde Sauce Duck uses the specialty of Shimen Mountain in Changde - wild pepper and wild pepper to admire the flavor, wild pepper to make hemp, wild pepper to make spicy; and with more than 30 kinds of spices such as cinnamon, star anise, grass fruit, fragrant leaves And more than 10 kinds of Chinese medicinal herbs such as Huaishan, Angelica and Chenpi are reconciled with each other. The marinated ducks are completely submerged in the formula brine and heated for 40 minutes. Its sauce is outstanding and its layers are rich, which is in line with the spicy food characteristics of Hunan cuisine.

Wuling District, Changde, Hunan is located in the hinterland of the west bank of Dongting Lake. The climate is mild, the rivers and lakes are wide and wide, the waters are vast, the water plants are rich, and the rice fields are an excellent place for ducklings. It is a good place for spring harvesting and harvesting a grain in autumn. There is a reputation of "the hometown of fish and rice in Dongting". The local ducks raised in this unique environment are firm in flesh and are the finest ingredients for making duck-boiled ducks. The birth of a Changde sauce duck requires a three-day process that lasts for three days. The processing of Changde Sauce Duck follows the processing method of traditional Hunan cuisine, paying attention to the three key processes of sauce, roasting and halogen--first picking with sauce, then baking to remove fat, and finally cooking with halogen. Among them, “special halogen preparation” and “baking and degreasing” are the key processes for forming the special taste of Changde Sauce. A duck was weighed 4 pounds before slaughter, and the whole process was completed, only about 2 to 3 pounds. The adult ducks slaughtered and washed are air-dried, placed in a jar, and marinated with ginger, cinnamon, salt, sugar, soy sauce, white wine, etc., and marinated for 20 hours. Turn the cylinder every two hours to ensure a uniform marinade. The marinated ducks are put on the hook struts, hung on the baking rack and baked on charcoal, and the oven is heated to 65 °C. The ducks are fed into a furnace and baked at 80 ° C to 90 ° C for 8 to 10 hours. The purpose of baking is to remove the fat of the sauce board duck. This is one of the biggest features of Changde sauce board duck processing technology. It has created the characteristics of Changde sauce board duck low fat and not greasy, so you can eat more and not afraid of fat! After roasting and degreasing, adhering to the millennium halogen process, soaked in the chili oil refined by wild mountain pepper and wild pepper, and slowly simmer for 40 minutes to 90 minutes. The whole process is manually turned so that each piece of meat can be infiltrated into wild pepper. The unique spicy flavor of pepper. Old ducks need to cook for at least 1 to 2 hours to taste! After boiled, 360° no dead angle shines brightly on the whole duck. It smells not a simple spice, but a real duck fragrance, so you can drool when you smell it.