At the table
Ask for it chopped into manageable pieces. Eat the skin and meat, checking each bite for bones.
Chopped duck can contain small bone fragments. Ask about the spice stock if avoiding particular ingredients or cooking wine.
Spice blends, saltiness and chili vary. Ask for chili powder separately if you prefer less heat.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Savory duck and warm spices; chili seasoning can add heat.
- Chili heat
- 1/5
- Texture
- Crisp skin with tender, slightly chewy meat.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: A salt-cured, spice-simmered and fried duck specialty associated with Mudong in Banan, Chongqing.
Ask if they have it first
请问你们有木洞油酥鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Mudong’s crisp duck, from a street basket to a town craft
In Mudong, one local duck tradition grew from street selling into a recognized town specialty. Qiu Yong began selling ducks from a basket in 1935 and put up his shop’s sign on the old street in 1948; by the 1960s, diners called the specialty Mudong oil-crisp duck. The method seasons the duck with salt, braises it in spiced brine, then crisps it in rapeseed oil, leaving the skin crisp and the meat tender. Since 2008, the technique has appeared on Banan district’s intangible heritage list. Its street-vending history helps explain how this whole-duck preparation became a local signature.
Traveler experiences
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