Neck of duck, also known as pickled duck neck or soy sauce duck neck, belongs to the category of soy-coated food (mainly including preserved duck leg, pickled duck wing, pickled duck neck, pickled duck foot, pickled duck tongue, pickled beef, preserved fish, preserved dried sausage, and preserved lotus root), with its earliest origin dating back to the Dongting Lake region in Changde during the Qing Dynasty. It has been passed on through Hunan Province to Sichuan and Hubei provinces, and is now popular throughout China.Soy-coated food is made by soaking in various spices, then drying and roasting processes. The finished product has a deep red color and is characterized by its fragrant, spicy, sweet, numbing, salty, crispy, and tender qualities, making it an excellent accompaniment to alcohol.
