The duck neck has a bite, but the spicy mouth is not spicy, and it will not get angry after eating it. The duck neck itself is high in protein and low in fat, and has the functions of invigorating qi, tonifying deficiency, reducing blood lipid and beauty beauty. Duck meat is cold, often eaten, calming the liver and removing fire. Sweet in taste, it has the function of warming and invigorating qi. With spicy, hemp and dozens of traditional Chinese medicines, its main components complement each other. Its spicy, functional detoxification and slimming, health and beauty, its hemp.

Appetizing and benefiting food, interacting with spicy food, has the effect of benefiting qi and nourishing blood, warming without rashness, eliminating dampness and removing annoyance, appetizing and invigorating spleen. The scientific formula has the effects of tranquilizing mind, promoting blood circulation to remove blood stasis, nourishing yin and tonifying kidney. Duck meat has a unique "duck fishy" taste, which is not only delicious, fragrant and pungent, but also has a unique aftertaste.

Disadvantages:

Duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Extended data:

Fresh meat has a shiny surface and an inherent fragrance. When pressed with your fingers, it is elastic, the lean meat is bright red, the fat meat is white, the color is uniform, the appearance is slightly dry or moist, and it does not stick to your hands. The surface of inferior meat is dry or extremely wet, dull and inelastic, with yellow in white. The color of the deteriorated meat is dim, the depression can not be recovered after finger pressing, there is mucus on the cut surface, and an abnormal smell can be smelled. If it is slaughtered after death, the meat is dark red with purple spots and purple congestion in the blood vessels.

Baidu encyclopedia-duck neck