Braised Duck with Soy Sauce (Jiàng Bāo Yā)

A whole duck is marinated with spices and then braised in a potent mixture of soy sauce, sugar, Shaoxing wine, and aromatics for a long time. The braising liquid, or master sauce, is key and is often reused and enhanced over time. The duck is simmered until the meat is fork-tender and the skin is stained a deep, appetizing mahogany brown. The flavor penetrates deeply into the meat, which becomes incredibly savory with a noticeable sweet and aromatic undertone from the spices. It can be served hot or cold. When cold, the flavors concentrate, and the fat congeals, making it a famous delicacy.