LOCAL FOOD GUIDE

Jiaxing Soy-Sauce Duck 嘉兴酱鸭

Jiaxing Jiangya

Jiaxing Soy-Sauce Duck is featured among the local specialties of Zhejiang.

AI illustration: A white platter of sliced roast duck or goose with rich amber skin and visible meat cross sections.
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。

Jiaxing Soy-Sauce Duck (嘉兴酱鸭) is represented locally by Wenhu Duck (文虎酱鸭). A Nanhu District Archives (南湖区档案馆) account traces this named preparation to Wang Youbao’s (王有宝) cooked-food stall in Shaibang Village (晒浜村) in 1934, followed by her son Zhu Wenhu’s (朱文虎) duck business.

Soy sauce, salt, sugar and spices

The archives describe duck seasoned with soy sauce, salt, sugar and more than ten spices, using a process called three braisings and three coolings. Their description begins with washing and blanching the duck, then cooking it with stock and seasoning over moderate heat. The next braising stage uses specially made soy sauce, coarse sea salt, rock sugar and spices.

A reddish-brown finished duck

A later high-heat stage reduces the sauce. The finished duck is described as reddish brown, aromatic, savoury with sweetness, and tender while still holding its form.

AI illustration: Sliced cooked soy-cured duck with dark brown skin.
AI illustration · AI 示意图（菜式参考，非实拍） · 酱鸭 — 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 2026-09-30. Recipes and servings vary between kitchens.