At the table
Choose a piece with both skin and meat, watching for bones. Enjoy it with rice and ask about any dipping sauce served alongside.
Contains duck; cooking wine and fermented-rice liquid may be used. Heating does not guarantee an alcohol-free dish. Check the preparation and accompaniments if you avoid particular ingredients.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Smoking materials and seasoning proportions vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory, smoky and aromatic.
- Chili heat
- Texture
- Crisp skin and tender meat.
- How it’s made
- Marinate and dry the duck, smoke it with tea and aromatic materials, steam, then fry and chop.
Smoking materials and seasoning proportions vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Sichuan.
Ask if they have it first
请问你们有樟茶鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The smoke behind the name
This Chengdu duck takes its name from tea and camphor leaves used for smoking. The leaves flavor the smoke; they are not served as vegetables. Smoking gives fragrance, steaming tenderizes the meat, and a final fry crisps the skin. Try skin and meat together to appreciate the contrast that makes the dish distinctive.