Duck is a Chinese favorite and some of the duck recipes are famous throughout the world. For various Chinese festivals and holidays, numerous special duck dishes are prepared, all likely to be different depending on the season.

Salted duck is usually eaten in winter, since it is less likely to spoil. Salted dried ducks are available during the Chinese New Year and are used as a flavoring agent, with relatively small pieces added to a pot of boiling rice or soup.

Duck gizzards are used much like chicken gizzards. They are salted, dried, cooked, sliced, and served with congee at breakfast.

Duck feet are a great delicacy, also duck tongue, kidney, and liver. Dried duck feet are believed to be the best portion for flavoring; they are an important ingredient in many soup stocks.

The reddish-brown ducks hanging in Chinese food shops have been roasted whole and are purchased whole and eaten with or without reheating.

Roast duck may be served with its own sauce, with litchis and other fruit, or with a sweet and sour sauce.

Peking duck has an aroma and flavor unsurpassed by any other method of preparation. It is a favorite in this country as well as abroad. Peking duck is eaten with a thin pancake.