Adopting the surname of “Mao Cai” and the name of “Roast Duck”

In Sichuan, the original flavor of roast duck cannot satisfy the taste buds of Chengdu people, so they come up with creative ways to process the duck further, combining the eating method of Maocai to create a delicious and fragrant dish called "Maocai Roast Duck". The unique taste has earned it a large group of loyal fans in the culinary world.

The roasted duck is cut into bite-sized pieces and placed in a secret Maocai broth for a quick dip. It is then poured with Maocai's soup, garnished with scallions and sesame seeds, and served. The roasted duck can be eaten as is, with crispy skin and juicy meat. The duck meat is enhanced by the rich Maocai broth, making it juicy and flavorful. The skin has been lightly soaked in the broth, but not fully softened, retaining a certain chewiness, making it just as delicious to eat. The duck meat, with the added broth, is bursting with flavor, leaving you with a lingering aftertaste. Although it is a Maocai style, it is not too spicy, and is a delicious second processing for the roasted duck, adding to the richness of the duck meat itself. After finishing, you will definitely open a new door to the world of flavors.