由 wishyougoodhealth 
Roast Duck (kǎo yā) in Cantonese style is famous for its golden-brown crispy skin and juicy meat. Unlike Beijing roast duck, the Cantonese version often uses marinades of five-spice, soy sauce, and malt syrup to achieve a balanced sweetness and savory aroma. The tradition of roasting ducks dates back centuries, and it became a specialty in Guangzhou teahouses and banquets. Nutritionally, duck meat provides rich protein, iron, and B vitamins, although it is higher in fat compared to chicken. Skilled chefs control the roasting temperature to render fat while keeping the meat moist. The dish holds cultural importance as a centerpiece at family gatherings and celebrations, symbolizing joy and abundance. Roast Duck’s appeal extends worldwide, with many overseas Cantonese restaurants offering it as a signature dish. It embodies the artistry of Cantonese cooking, where attention to detail transforms simple ingredients into refined flavors. Whether enjoyed with rice, noodles, or by itself, Roast Duck reflects balance—crispy skin contrasting with tender flesh. For health-conscious diners, moderation allows one to enjoy this iconic dish as part of a balanced diet. It stands as a culinary tradition bridging past and present.
