Although a classic from Jiangsu (江苏), the dish is also commonly found in Shanghai (上海). 
 
The duck is braised for two hours until the meat is soft enough to slip off the bone, and then air-dried in preparation for deep frying. Crispy on the outside and tender inside, the fried duck is smashed with the blade of a cleaver and served flat, calling to mind the Javanese ayam penyet. 
 
Best to be enjoyed with one’s hands!