Baisha oily duck is carefully made. After feeding it for ten days in autumn, butcher it and then salt it for a night. Next morning, wash it with cold and warm water in turns, and then expose it to the sun for three days. After that, hang it for air-drying. Generally speaking, Baisha oily duck, characterized by white skin and thick meat, is fat but not greasy, but unforgettably delicious. It sells very well in Hongkong and Southeast Asia.