How do hotels sell green ecological wild ducks?

You have to know the characteristics of your duck, I mean the taste, and then ask the chef to design one or several dishes according to the taste of your duck and the taste of the local people, and then find some models of other cities. The picture is profit temptation. The price can't come down at once. You can use a small amount first and make it for him for a few days. And you have to think of advertising words and hotel sales words for him. If you want to sell, you have to think of him first, think of his heart.