A bit back, on the fushing thread someone wrote that they (he or she yeah but anyway) liked the tea-smoked duck but that it wasn't authentic Sichuan.
Yes it is. Tea and camphor smoked duck is a szechwanese specialty (note how I weave back and forth from pinyin to non-p.y. fun yes?). Below is a link to a website based in Chengdu, for WEST CHINA.
Actually it's to their dining page with recipes and a list of typcial Chuan-tsai (or Shucai for you purists) dishes.
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