Generally, there is only duck meat, and there is less duck miscellaneous. If you are lucky, you can also eat duck eggs, which is the most famous Hu Zai duck hotpot in Liang Qian. Duck eggs refer to the eggs that haven't been laid by ducklings, which develop into embryonic eggs in the body, are taken out when killing ducks, fried with duck meat, and then made into hot pot. Duck eggs are pure yellow, protein-free, wrapped in a crispy skin, tender and golden, tender and tender with a bite, crisp and tough, with no powder on the surface and no mouth, which can be described as delicious.

The most distinctive feature of Qianlianghu duck hotpot is duck viscera, all of which are sliced. After cooking in hot pot, they open their teeth like claws, and their exaggerated posture is particularly eye-catching. Duck offal is thin, but it tastes crisp. With the sound of "click, click", it seems to tell everyone that only authentic duck offal can be crispy.

Qianlianghu local duck restaurant duck viscera hotpot

Actually, it's duck intestines with duck oil. Although duck meat and duck offal are sold separately, eating together is the real taste of Qianlianghu native duck, that is, the whole taste of duck. Duck hot pot is put in an iron pot, and a proper amount of soup is put in it. Put it on the hot pot and heat the soup. The pure fragrance of duck meat came on us, and the temptation was irresistible. When the soup is boiled, put the duck viscera hot pot on the stove, and put the duck intestines at the bottom of the pot, watching Huang Chengcheng from a distance. It is fashionable and colorful, and the desire to taste immediately arises. The chef puts down the duck chafing dish, puts on the duck viscera chafing dish, pours the duck into the pot, covers the lid, and adds the prepared soup. When the soup is boiled, you can have a good meal.