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Winner of the 2008 Roast Duck Master “Expert Panel” top prize, this kitchen’s reputation is no fluke. Roasted to a golden hue, the duck skin releases an irresistible aroma; slices of the meat—whether enjoyed on their own or with scallion and crisp skin—whet the appetite, while the duck quickly stir-fried over high heat keeps fingers returning for more. Recommended dish: Wanxiang Three-Way Roast Duck.