Residents of the city of Zhangping traditionally prepare wind-dried ducks every winter. They first remove the birds' feathers, then gut them and then flatten them by inserting bamboo branches in their bellies. Next, they coat the ducks with ground pepper, salt, and other seasoning according to taste, and then hang them in an airy corridor to dry.

The wind-dried duck porridge is made of diced wind-dried duck meat, simmered with shredded winter bamboo shoots, sliced mushrooms, minced meat and garlic.