A deboned duck weighing 3 kg is stuffed with 10 salted egg yolks, chestnuts, barley, lotus seeds, mushrooms and lily buds. It is then steam-braised for more than two hours, until the stuffing become soft and rich in the flavour of the yolks.
The dish was once a top choice for wedding banquets during the 1950s because the golden yolks and lotus seeds symbolise fertility and lily buds a happy union. However, the demanding preparation, both in terms of skills and time, has led the dish to be available only in the private dinners of discerning gourmands today.
Conqueror's Braised Duck (经典霸王鸭)