Sharing cooking tips and traditional Chinese cuisine, spanning 5,000 years of culinary heritage. It turns out that the roast duck made in Yunnan in the 1990s could really blow your mind. They actually brushed the whole duck with pure honey. By today's standards, that's downright unfair. This documentary, filmed in 1999, faithfully records the entire process of preparing this delicious dish by the twelfth-generation inheritor of Yiliang roast duck. According to the records, more than a hundred years ago, Liu Wen, a native of Xicun in Yiliang, returned from Beijing and brought back the technique for making roast duck. After adapting it to local conditions, he eventually developed a Yunnan-style roast duck. The middle-aged chef shown here is the twelfth-generation inheritor of Yiliang roast duck. The chef takes a plucked and cleaned duck and kneads it repeatedly by hand in warm water. This step, similar to scalding the skin for Peking duck, prepares it to take on color. He then brushes the entire duck with natural honey. Peking duck, by contrast, is brushed with maltose. Once the coating is even, he turns on a fan and lets the duck air-dry for an hour, allowing the honey to soak into every inch of its tender skin. This makes the roasted skin even crispier. Next, he places it in a closed oven. As shown, pinewood is used for the fire, while Peking duck is roasted over a hanging oven using apricot wood. Yet the ducks produced by both methods have much in common. After about 40 minutes, the roast duck emerges, plump and golden. It is then sliced. Even through the footage, you can clearly see the gleaming, crispy skin. You can almost smell the duck's aroma through the screen, punctuated by the occasional fragrant burst of pine resin. Once the sliced duck is served, it can be dipped in sweet bean sauce or eaten with salt and pepper. After tasting both condiments together, who would have guessed
