Cold duck time According to the Chinese culinary worldview, duck is "cold," so you have to stew it with ginger or alcohol in order for it to have the functions of "dispelling wind and eradicating cold" and "relaxing the tendons, muscles, and meridians, and accelerating the flow of blood."
一隻鴨五瓶酒在中國人的飲食觀裡，鴨子性涼，因此必需加老薑與酒一起燉煮，才更能發揮它驅風祛寒、舒筋通血的功效。