Camphor-tea smoked duck 樟茶鸭子
Camphor-tea smoked duck is featured among the local specialties of Chengdu and Sichuan.
Smoked duck is cut into portions with browned skin and fragrant meat. Share it as a main dish and ask whether steamed buns are offered alongside.
How it is made
Duck passes through several stages of seasoning, cooking and smoking with tea and aromatic material. A final frying or heating stage can give the skin a firmer finish.
Flavour & texture
The meat is deeply savory and smoke-scented, with skin that contrasts with the tender interior.
Local roots & traditions
Camphor-tea duck is a Sichuan restaurant classic, often encountered in Chengdu dining rooms.
How to order Camphor-tea smoked duck
Ask whether the portion includes steamed buns and request a half or smaller chopped serving if the table is also ordering other substantial dishes.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Zhe'ergen herb salad 凉拌折耳根 →
The tender parts are selected, trimmed, washed and cut into short pieces, then mixed with dressing. Some preparations briefly blanch the plant; others use it raw. The chosen parts and treatment change both the crunch and intensity of aroma. The stems have a clean snap, while the aroma can seem medicinal, earthy or fish-like to a first-time diner. Garlic, chilli and sourness add their own flavours. It is reasonable to enjoy a small taste without expecting to like the herb immediately.
Sichuan brined pickled vegetables 四川泡菜 →
Vegetables are prepared and held in seasoned brine until they develop the desired sourness and texture. Some are served after a short time for a fresher crunch, while others are fermented longer or reserved for cooking. Expect acidity, salt and a clean vegetable snap. Longer-held vegetables can be softer and more sour. Red oil on a serving plate is an added dressing, not the only way paocai is made.
Questions before you order
What name should I show when ordering?
Show 樟茶鸭子 for Camphor-tea smoked duck.
Sources & reading
Recipes and servings vary between kitchens.