Carrot and duck

Autumn weather is “dry” and adapted to its feeding principles is “blood drying,” so it is preferred to duck meat for the fall diet, which today is the youngest of the ducks – duck meat, its nutritional value is high, its protein content is high, its fibres are looser, its meat is tender, it is easily digestible, it is effective against foot ailments, neurological and multiple inflammations, it is also resistant to aging, and it protects people with heart diseases such as cardiac infarction. It is accompanied by red radish, which, as it is said, “October radish gin”, is nutritionally rich and contains a variety of minerals such as vitamins and calcium, phosphorus and iron, and thus has the function of treating night blindness, protecting respiratory tracts and promoting the growth of children. It's a simple, delicious, fast-food, fast-food dish; duck meat is a little pickled by a variety of ingredients, then it's made with red radish (cooked to seven or eight before the radish is cooked), i.e. nice and smooth, better to eat, and it's used for an extra bowl。