Amongst the most popular Chinese dishes in Britain is crispy aromatic duck but like General Tso's chicken in the USA and dim sims in Australia, it isn't a dish that would be easily recognisable in China. So how did the crispy aromatic duck that the British know and love come into being? The crispy aromatic duck served in Britain has its roots in a dish from Sichuan that shares the same Chinese name, xiang su ya 香酥鴨. Both dishes are prepared in the same way with the duck marinated with herbs and spices, before being steamed until tender, cooled, and finally deep-fried before serving.