Duck neck is one of the traditional famous foods in Hunan, Hubei, Sichuan and Jiangxi. Also known as sauce duck neck or sauce duck neck, it originated and spread in Changde and Yueyang Dongting Lake area in Qing Dynasty, and spread to Sichuan and Hubei through Hunan, which has been popular all over the country in recent years.

Duck neck belongs to sauce-flavored food (mainly duck neck and sauce duck, including sauce duck wing, sauce duck neck, sauce duck leg, sauce duck claw, sauce duck tongue, sauce beef, sauce fish, sauce qianzi, sauce lotus root, etc.). ). Sauced food is refined by soaking in various spices, then air-drying and baking. The finished product is dark red in color, fragrant, spicy, sweet and hemp.

Has the effects of invigorating qi, tonifying deficiency, reducing blood lipid and beauty beauty. Delicious and memorable, it is a kind of leisure food suitable for all ages. Chinese medicine believes that ducks are cool and should be eaten often to calm the liver and remove fire. It is sweet, has the function of warming and invigorating qi, and is compatible with spicy, hemp and dozens of Chinese herbal medicines, so that its main components complement each other. Spicy has the function of expelling toxin and slimming.

Fitness and beauty. It's marijuana. 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.