Why Duck

It is very difficult to duck the temptation of a good duck portion on a plate in China. Try as one might, the sight, and olfactory stimulation will raise the appetite for roast duck. The drama in the preparation and the carving of duck is an invitation to the table. Why duck is intended to be an enlightening informative and amusing commentary about in admiration of the pageantry, in which the duck is prepared with spectacle, drama, and pride as one of China’s well known, and among its most popular cuisine that reveals so much about China’s rich culture, respect, and harmony of Chinese people. But why duck, where did the tradition of this majestic and stately preparation of a dish begin? The book summons your imagination watching an enticing dish with a roasted smell that makes you famished. It is an invitation to uncover a most enriching plate of roast duck one of China’s most celebrated lines of cuisine. It is well known that ducks are water birds, that can be found in many regions of the world; however, the book exposes the numerous species that encompass this bird family. From the domesticated duck to and its descendants from the wild mallard family. The book explores the rich flavorful flesh of the common barnyard duck with those found in both salt and freshwater environments and reveals the distinguishing features. Even the physical features of duck which contribute to their varied colors and sizes. The duck makes many calls and the book answers the folklore question whether a duck’s quack will make an echo. A real revelation is that ducks are not like other birds and the protein in duck meat is different from other proteins, and the taste is more than delicious, and its difference means better.