The Axing duck head roasting technique is a traditional skill project in the fourth batch of representative projects of the municipal intangible cultural heritage of Changzhou. Axing duck head is a famous stewed dish in Jiaze Town, Wujin District. It originated more than 100 years ago and is the highlight of the local Pan family stewed dish genealogy. It originated in Huangli, Wujin, and later spread to Jiaze. It is now an independent registered trademark. More than 100 years ago, Pan Sanyuan learned cooking from a teacher in northern Jiangsu since he was a child. He professionally studied stewed dish making techniques. After careful study, he invented and made duck heads into a favorite dish through related crafts. After that, this skill was passed on to his son Pan Shougen. Pan Shougen operated the Zhonglou Hotel in the joint venture of Huangli Town Company until his retirement. He was proficient in red case, white case, and cold case. The red case was even more skilled, and he became a famous "red case master", known as "Pan Guozi". During this period, he improved the duck head production process, making it a well-known delicacy among the surrounding villages and neighbors. Pan Axing, the son of Pan Shougen, was influenced by his family since childhood. When he started working at the age of 16, he was assigned to Jiaze Hotel and inherited his family business. Pan Axing and his wife Zhao Xiaodong, based on the original duck head production process, adapted to the tastes of modern people and made in-depth improvements. They named it after themselves and created a well-known food brand, Axing Duck Head, which attracted diners from all over the world. Axing Duck Head is red in color, bright in luster, dry and translucent, with a deep taste, fragrant but not greasy, suitable for all ages, and is a good gift for relatives and friends and for entertaining guests. The primary reason why Axing Duck Head is so popular is due to the high-quality raw materials. Its duck heads are all made of lean ducks from Inner Mongolia "Saifiya". This kind of duck head from the prairie is not only an ecological green product, but also has an excellent taste, which is incomparable to other varieties of duck heads. Secondly, the continuous improvement of processing technology is also a key element in creating the golden signboard of Axing Duck Head. Only by using carefully prepared brine to stew fresh duck heads for a sufficient time, and seasoning with a variety of Chinese medicines and spices, can such a fresh and refreshing cold dish be made. It takes 4 hours from soaking to cooking, and every step cannot be relaxed. No additives are used in the entire production process, which can be said to be a truly original ecological food. After the unremitting efforts and careful management of four generations of the Pan family, Axing Duck Head has gradually grown from an ordinary folk delicacy to an authentic delicacy famous in Changwu. In 2007, Axing Duck Head was rated as one of the eight major farmhouse specialties in Wujin in the "Mingdu Cup" by the Wujin Farmhouse Specialty Dishes Judging Committee. In 2009, "Jia Ze Axing" officially registered the trademark, and Axing Duck Head also won the Specialty Product Award for Tourism Local Products issued by the Jiangsu Provincial Tourism Bureau in the evaluation of the Second Tourism Products Expo. In 2018, "Axing Duck Head" was listed as a time-honored brand in Changzhou. At present, the Axing Duck Head production skills have been passed on to Pan Axing's son Panda and daughter Pan Nai, and the inheritance and management are in good condition. (No pictures available, please provide them.) (No pictures available, please provide them.)