At the table
Eat the skin with the meat to taste the sweet-savory contrast. “请切成小块。” asks for smaller pieces; check for bones before taking a bite.
Pieces can contain bones. The brine may include chicken, pork-bone stock and cooking wine; confirm the ingredients if you avoid them.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some Jiajiang preparations glaze both before and after frying. Brine blends and added sauces can vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Slightly sweet skin, savory meat and aromatic brine spices.
- Chili heat
- Texture
- Crisp glazed skin over tender duck.
- How it’s made
- Cook duck in spiced brine, drain, fry and brush with maltose syrup.
Some Jiajiang preparations glaze both before and after frying. Brine blends and added sauces can vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: A Sichuan preparation.
Ask if they have it first
请问你们有乐山甜皮鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Sweet skin in Sichuan’s braised-meat tradition
This account describes a tradition or story, rather than an established historical fact.
Leshan sweet-skin duck belongs to Sichuan’s lu cai, meats cooked in seasoned brine. Frying and a maltose glaze give this version its distinctive finish: sweet skin over savory meat, not a dessert.