Chinese Preserved Duck (Lap Ap / 腊鸭)
Guangdong Province — Cantonese winter preservation tradition
Air-dried preserved duck — salt-cured, flavoured with soy, five-spice, and sugar, then hung to dry in cool dry winter air for 2–4 weeks. A seasonal Cantonese tradition practised from late November through January when cool winds provide ideal drying conditions. Used in clay pot rice, congee, or steamed over rice. Different from Peking Duck — this is a preserved, not freshly roasted, preparation.