Zhaoming duck and dried-bamboo pot 昭明笋干老鸭暖锅
Zhaoming duck and dried-bamboo pot is featured among the local specialties of Hangzhou.
Mature duck and dried bamboo shoots are slowly cooked into a rich broth. Try this Lin'an specialty as a shared pot after a mountain outing.
How it is made
Mature duck and rehydrated dried bamboo shoots are slowly cooked in a warming pot of broth. The long cooking softens the duck while drawing the dried shoots' flavor into the liquid.
Flavour & texture
The broth is rich and savory, with tender duck and firmer, fibrous bamboo shoots providing contrasting bites.
Local roots & traditions
This named Zhaoming preparation appears in Lin'an's local food repertoire, where mountain ingredients such as dried bamboo shoots complement poultry.
How to order Zhaoming duck and dried-bamboo pot
Confirm the pot size and whether the duck is bone-in before ordering for a group.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
West Lake fish in vinegar sauce 西湖醋鱼 →
Freshwater fish is gently poached and covered with a thickened vinegar-and-sugar sauce. Kitchens differ in the fish used and in how sharply they balance the sweet and sour elements. The fish should remain tender beneath a glossy, assertive sauce. It has no fried crust, so the flesh and sauce provide the main contrast.
Hangzhou soy-cured duck 杭州酱鸭 →
Duck is seasoned through a soy-based curing process, then prepared for eating and cut into pieces. Drying and cooking methods vary between traditional makers and restaurant versions. The meat is firm and concentrated in flavor, with a dark surface and a salty, gently sweet soy aroma rather than a fresh roast taste.
Questions before you order
What name should I show when ordering?
Show 昭明笋干老鸭暖锅 for Zhaoming duck and dried-bamboo pot. Confirm the pot size and whether the duck is bone-in before ordering for a group.
Sources & reading
Recipes and servings vary between kitchens.