Duck meat, prized for its rich flavor and high nutritional value, is commonly used in many types of cuisine around the world. In China, duck is used in a variety of dishes and is part of the country's many regional menu styles. But perhaps the two most famous Chinese duck dishes in the world are Peking duck and Zhangcha duck, both of which involve roasting, a method used more commonly in the West than in China.

In regional and home cooking, duck is typically either steamed, stir-fried, stewed or boiled, and recipes can call for all parts of the duck, such as tongue, gizzard, heart, liver, blood and bones. The variety of things you can do with duck is easily seen upon opening a menu in any restaurant specialized in Peking duck.

The popularity of duck in Chinese cuisine can be explained by its functionality according to the principles of Chinese dietetics, which have long been interwoven into Chinese culinary culture and are practiced on a day-to-day basis. As viewed by Chinese nutritional theory, which follows a holistic concept of yin and yang, food items are categorized by their thermal nature, flavor and influence on the body.

Duck is generally considered sweet, and of neutral energetic quality; and depending on how it is cooked, it may have either a mild warming or cooling effect on the body.

The common reference book Compendium of Materia Medica describes duck as "humor [bodily fluid] generating and a supplement for yin energy, mainly used to counterbalance symptoms caused by yin deficiency and internal fire (such as dry cough, headache, constipation and phlegm production)."

Duck can generate cooling energy when used in soup dishes, and it is good for patients suffering from internal fire and yin deficiency. However, roast duck is considered to be heat inducing, and therefore could worsen yin deficiency.

Spring is generally associated with growth, movement and expansion. Food items that are rich in qi (life force or life energy) are fitting for this season.

However, eating a lot of these foods tends to induce a surplus of yang in the body, which is not suitable for people already affected by external climatic factors such as dryness and wind, both of which are properties of yang.

Duck on the other hand is believed to generate strength, invigorate the stomach/spleen system and counter dryness by stimulating the production of bodily fluids.

Since this ingredient is so beneficial this time of year, we have included below two classic duck recipes that have a cooling effect.

For those who don't want to sweat in the kitchen, we've also made recommendations for readers based in three of China's biggest cities.

Shanghai

Babao duck (literal translation: eight-fortune duck), known for its rich, complex flavor, is prepared by steaming a duck stuffed with ham, winter bamboo, mushrooms and scallops; and before serving, it's sautéed in a soy-based sauce flavored with shrimp and green beans. For a taste of this legendary dish, head to the restaurant inside the Shanghai Classical Hotel.

Guangzhou

Using duck as an ingredient is practically an art form in Cantonese cuisine. From head to foot, almost every part of the body is taken onto the stove and made into a delectable, memorable dish, and the most popular dishes rarely have any duck meat at all. For a classic array of duck-based recipes like duck intestine, duck blood, rice sautéed with duck juice, and duck blood soup, grab a table at Jiuding Ya or Liyuan.

Beijing

Chances are, if you've asked around for a good place for Peking duck, you've been told about Quanjude, Dadong, Yawang and Bianyifang. But for those looking to branch out a bit, Quanyaji may be right up your alley. Mainly serving Cantonese cuisine, but with a slight spin of fusion, Quanyaji carries quite an innovative menu and prices tend toward the higher end of the scale. According to dianpin.com, dinner at Quanyaji runs about 300 yuan ($47.4) per person. 

Slow-cooked duck soup:

Function: Yin supplement and cooling

Target symptoms: Headache, dry cough and constipation resulting from internal fire/yin humor deficit

Ingredients:

-3 liters water

-1 slim duck, intestines, head and feet removed

-500g water chestnuts

-50g chrysanthemum tea

-50g lotus leaves

Directions:

1. Quarter duck and separate into several smaller pieces, retaining bone. (You can ask your butcher to do this.)

2. Boil the duck in a large pot for about 30 minutes.

3. Place the water chestnuts, chrysanthemum tea and lotus leaves in a kitchen-safe cloth bag or large tea infuser and add it to the soup, cooking another 30 minutes.

4. Reduce heat and skim off the fat.

5. Season to taste before serving.

Function: Spleen qi supplement and cooling

Target symptoms: Dry mouth and throat, nausea and low appetite resulting from internal fire of the spleen.

Ingredients:

-3.5 liters water

-1 mature duck, intestines, head and feet removed

-100g lotus root

-50g wood ear mushrooms

Spices to taste:

-Star anise

-Sichuan pepper

-Cinnamon

-Dry ginger

Directions:

1. Quarter duck and separate into several smaller pieces, retaining bone. (You can also ask your butcher to chop it up when you buy it.)

2. Boil the duck in a large pot for about 30 minutes.

3. Add lotus and wood ear mushrooms, cooking 30 minutes more.

4. Reduce heat and add seasoning.