Most of the times, this dish is served with all the ingredients sticking out from the the bottom of the duck. It is definitely delicious but visually not appealing. Hence I have decided to photograph the traditional Cantonese dish with a more graphic feel. We have decided to display the EIGHT significant ingredients of the dishes outwardly on separate dishes instead of stuffing and mixing it all up in the interior of the duck. After all, these are the real imperial ingredients that make the dish.