For roast duck, the bird had to be fat; for soy-sauce braised duck, lean; and for salted duck[1], neither too fat nor too lean.0

It was said that all the ducks supplied to this place were raised on snails and duckweed, and for the three days before slaughter, they were fed osmanthus blossoms. This way, when the meat was served, it carried the delicate fragrance of the flower.0

He Lingchuan had been here a few times. He admitted the duck was delicious, though he could not taste any trace of osmanthus. However, that hardly mattered. If there was a good gimmick, there was style, and with style came class, and with class came a higher price tag.0

Besides, in Heishui City, the traditional meats were beef, mutton, chicken, and even dog. Ducks, which thrived in watery regions, had never been common here. Xiangsi Tower had carved out its niche by marketing itself as the duck place...1