1. Turn the back of Yiliang Roast Duck upwards, pull out the skeleton from the neck downwards, and cut off the duck neck;
2. Put Yiliang roast duck horizontally on the chopping block and cut it into duck slices with the width of 1-2cm;
3. Cut off the duck legs and claws at the crotch, cut the duck legs into two sections and cut the duck claws into three sections;
4. Cut off the wings near the breast and cut them all into pieces. Yiliang Roast Duck is a classic local traditional dish in yiliang county, Kunming, Yunnan.