Egg Beauty Duck

Egg Beauty Duck

　　A harmonious blend of dish and accompaniment, the duck soup is rich and mellow, the duck meat is tender and falling-off-the-bone, and the shaomai (steamed dumplings) are bursting with flavor. In the Qing Dynasty, Egg Beauty Duck was made by slicing a cooked egg into a plum blossom shape and arranging it around the duck. The duck used was a bucket duck (a boneless, stuffed duck), steamed with wine until extremely tender, yet without losing its fresh taste. Nowadays, egg shaomai are used, taking the flavor and presentation to the next level. Egg Beauty Duck has also evolved into variations such as Egg Beauty Chicken and Egg Beauty Pigeon, essentially retaining the same delightful flavors.