[dubious – discuss] Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding.

Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily household dish.

[1][2] The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck.

Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried.

[3] The duck is consumed wrapped in clam-shaped buns called gua bao.