Yiliang Pressed Duck

Last updated 2026-11-14 — Before 1950, it was mostly homemade and consumed locally, with only sporadic sales and limited distribution to places like Kunming. Later, through improved processing techniques and the selection of plump ducks, the finished product features an oily yellow hue, tender and delicious meat with a fragrant taste, and a well-balanced saltiness—making it an excellent choice for meals or as a gift. It is sold throughout the province and exported to regions such as Hong Kong, Macau, and Singapore. …