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Duck meat is rich in protein, fat, vitamins and trace elements needed by the human body. It has the effects of replenishing deficiency, nourishing the five internal organs, nourishing the stomach and promoting fluid production, clearing away heat and strengthening the spleen. People choose to eat duck meat because duck meat is cooling in nature, nourishing and not irritating. Carrots are known as carotene banks. Carotene can be converted into vitamin A in the body. Vitamin A has the effect of protecting eyes and skin. The carotene in carrots is fat-soluble, and burning it with duck is more conducive to the body's absorption of carotene. Therefore, the nutritional combination of roasted duck with carrots is comprehensive and reasonable, and it is delicious and rich in texture. The taste of the whole dish is: the duck meat is delicious, slightly spicy, salty, and sweet. The carrots are sweet and slightly salty, and the aroma of the duck meat is even sweeter and more delicious. The addition of carrots makes the whole dish brighter in color, making it a delicious dish with both color and flavor.
