'Duck Promotion' with Chef Xion Yong will be held at the Golden Dragon Restaurant of Taj Airport Garden till September 30. Ancient Chinese culture imparted a great deal of importance to the usage of healthy ingredients and methods of cooking.

In those times, the humble Duck was considered as food for the royalty mostly due to its many healthy characteristics that have not received the mention it deserves. It has been prepared since the Yuan Dynasty and one of the main dishes on the imperial court menus. Today it is considered one of China's national food, while being famous and delicious too.

Duck has more proteins and vitamins than even Beef & Pork, its easily digestible, it's believed to cure many ailments, help prevent heart ailments and even prevent ageing.

Chef Xiong Yong hails from Chengdu situated in the Sichuan province of China, and has gained his skills from the Sichuan School of Cuisine, and is well versed in Cantonese cuisine as well. He has mastered some of those ancient recipes in all its authenticity. Some of the dishes from his repertoire include Sizzling Duck with chilli oyster sauce, Fragrant Duck with ginger garlic black bean sauce, Spicy Duck liver skewers with dried red chilli and many many more.