What is the specialty of roast duck in Cantonese cuisine?

"One Duck, Three Eats". It is a popular way of eating in Cantonese cuisine, the so-called "three to eat" is: separate meat skin, with lotus leaf cake and hollow cake; roast duck pine, that is, the meat on the leg of the duck chopped up and pine nuts stir-fried with imported lettuce leaves; casserole pot of duck soup. This "set" is very delicate, seemingly simple, but the grade in, the flavor is also in