Duck necks are braised for hours in star anise, cinnamon, Sichuan peppercorns, dried chilies, and medicinal herbs. The meat is dark, rich, and falls off the bone. Eating duck neck is an art - working around vertebrae and tendons to extract every bit of meat.
Wuhan's duck neck tradition grew alongside the city's snack culture in the 1990s. Zhou Hei Ya made it famous nationally.