The native duck, which grew up in the rice fields in the deep mountains of Lin 'an, Hangzhou, has thin skin and tight meat because of the natural and free growing environment, and the meat is oily and not greasy, with its own slightly sweet taste. With wild bacteria donated by Dashan, it uses the ancient cooking method of sea salt, clay pot and yellow mud sealed and simmered for four hours, so that the two ingredients extract each other's essence, and the soup is mellow and attractive, making people's appetite open.