LOCAL FOOD GUIDE

Spiced Braised Duck Necks 鸭脖

Yabo

Spiced Braised Duck Necks is featured among the local specialties of Hubei.

AI illustration: A plate of cooked thin curled organ-meat strips with sliced peppers and scallions.
AI illustration · AI 示意图（仅供参考，非实拍）AI-generated visual reference; not a restaurant photograph. AI 示意图，仅供参考，非实拍。

Spiced Braised Duck Necks (鸭脖) are closely associated with Wuhan (武汉), particularly its Jingwu Road (精武路) tradition. Guangzhou Daily (广州日报) describes the street’s characteristic aroma as spicy with a light sweetness.

How it is made

In a February 2011 interview, Jingwu Road seller Ding Lao’er (丁老二) described using chillies from places including Fujian (福建) and Sichuan (四川), together with dried citrus peel, star anise, codonopsis root, tsaoko cardamom, cinnamon bark and costus root. These and other aromatics simmer for nearly two hours to make the braising liquor. Local duck necks then cook in it for another two hours. The same interview notes that individual shops have their own formulas.

Where it comes from

A longtime Jingwu Road resident surnamed Zhao (赵) recalled the street becoming associated with duck necks in the late 1980s. Football supporters visiting the nearby Xinhua Road Stadium (新华路体育场) in 1997 helped sustain its late-night eating scene. Guangzhou Daily also links wider recognition to the 2002 film Life Show (生活秀), adapted from Wuhan writer Chi Li’s (池莉) work.

AI illustration: Short sections of spiced braised duck neck.
AI illustration · AI 示意图（菜式参考，非实拍） · 卤鸭脖 — A general serving example; recipes and presentation vary.

China Revealed · Last updated 2026-10-07

Sources & reading

Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.