Eight Treasure Duck in Shanghai during the End of Heat

The traditional Chinese calendar divides the year into 24 solar terms. The End of Heat (Chinese: 处暑), the 14th solar term, begins this year on Aug 22 and ends on Sept 6.

As the End of Heat approaches, most regions in China begin to bid farewell to summer and welcome the early signs of autumn. However, in southern China, the heat often lingers, making autumn feel a little delayed. This period also marks the busy harvest season for farmers.

One of the most cherished culinary traditions during this time is the consumption of duck, which is believed to have a "cool" nature according to traditional Chinese medicine.
Various recipes for preparing duck abound, including roast duck, duck cooked with lemon, smoked duck with walnut dressing, and sautéed duck with ginger shoots. This tradition of enjoying duck during the End of Heat remains popular across China.

Among the standout dishes is babaoya, or Eight Treasure Duck, a celebrated specialty in many Shanghai restaurants with historical significance as a dish once served in the imperial palace during the Qing Dynasty (1644–1911).
The name "Eight Treasure Duck" comes from the eight ingredients used to stuff the duck:

To prepare this dish, chefs debone the duck and fill it with the mixture before placing it in a large bowl, sealing it with cooking paper, and steaming it in a wok. The result is a plump, flavorful duck served with a rich sauce.
When served, the duck is often garnished with shrimp and green peas, ensuring that each bite is tender and bursting with flavor.
(Sources: chinadaily.com.cn, "shhplyj" WeChat account)
Source: Intl Services Shanghai