Guilin lotus-leaf duck 桂林荷叶鸭
Guilin lotus-leaf duck is featured among the local specialties of Guilin.
A duck with a savory filling cooks inside a broad lotus-leaf wrapping. Order ahead at a traditional Guilin restaurant and share it as a main dish.
How it is made
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.
Flavour & texture
The dish combines rich duck, a softer mixed filling and a gentle leaf aroma, with juices retained inside the wrapping.
Local roots & traditions
Lotus-leaf duck is part of Guilin's traditional shared-dish repertoire, requiring more preparation than a simple chopped duck plate.
How to order Guilin lotus-leaf duck
Ask about the filling and advance ordering, and have staff open the hot wrapping at the table.
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.
Ginkgo and duck soup 白果炖老鸭 →
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. The soup is savory and rounded, with tender duck and firm, slightly waxy ginkgo nuts that bring a distinctive mild bitterness.
Questions before you order
What name should I show when ordering?
Show 桂林荷叶鸭 for Guilin lotus-leaf duck. Ask about the filling and advance ordering, and have staff open the hot wrapping at the table.
Sources & reading
Recipes and servings vary between kitchens.