Ginkgo and duck soup 白果炖老鸭
Ginkgo and duck soup is featured among the local specialties of Guangxi and Guilin.
Duck pieces and pale cooked ginkgo nuts simmer in a clear savory soup. Share this Xing’an or Lingchuan specialty and enjoy the nuts in moderation.
How it is made
Duck pieces and prepared ginkgo nuts are gently simmered until the meat flavors the broth and the nuts are cooked. Other aromatics vary by restaurant.
Flavour & texture
The soup is savory and rounded, with tender duck and firm, slightly waxy ginkgo nuts that bring a distinctive mild bitterness.
Local roots & traditions
Ginkgo-and-duck soup is associated with Guilin-area cooking, including places where ginkgo is a familiar local crop, and is usually shared at the table.
How to order Ginkgo and duck soup
Order a modest portion and enjoy the cooked nuts as an accompaniment rather than the bulk of the meal.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Quanzhou vinegar-blood duck 全州醋血鸭 →
Duck pieces are cooked with vinegar and seasonings, then duck blood is incorporated into the sauce. The blood helps give the dish its dark color and substantial coating. The flavor is savory, tangy and often spicy, with rich duck meat beneath the sauce. Chili and acidity vary between kitchens.
Guilin lotus-leaf duck 桂林荷叶鸭 →
A duck is prepared with a savory filling, wrapped in lotus leaves and cooked until the meat and filling are tender. The leaves enclose the contents and contribute fragrance. The dish combines rich duck, a softer mixed filling and a gentle leaf aroma, with juices retained inside the wrapping.
Questions before you order
What name should I show when ordering?
Show 白果炖老鸭 for Ginkgo and duck soup. Order a modest portion and enjoy the cooked nuts as an accompaniment rather than the bulk of the meal.
Sources & reading
Recipes and servings vary between kitchens.