Duck is one of the earliest domesticated poultry of human beings, and chicken, duck meat is also the most common poultry meat on the table, cooking methods are numerous, different places to make duck meat with a strong local color, it can be said that each has its own unique skills, whether it is a well-known Beijing roast duck, Nanjing brine duck, or a relatively "niche" Quanzhou ginger hen duck, Zhanjiang white cut duck, have their own firm embracers. There are 8 places in China where duck meat is very distinctive and is recognized as delicious, see how many kinds you have eaten?
<h1 class="pgc-h-arrow-right" data-track="2" >1, Shanghai Babao Duck</h1>
Eight treasure duck is a very well-known traditional dish in Shanghai, more popular in Suzhou and Hangzhou area, located in shanghai City God Temple in Shanghai old hotel made of eight treasure duck well-known at home and abroad, eight treasure duck in the duck stomach before steaming will put glutinous rice, chestnuts, dried scallops, ham, winter shoots, shiitake mushrooms and other 8 kinds of ingredients, through the tedious and delicate cooking process, eight treasure duck on the table after the full house, is the classic dish in Shanghai cuisine.
<h1 class="pgc-h-arrow-right" data-track="21" >2, Quanzhou ginger hen duck</h1>
Ginger hen duck originated in Quanzhou, Fujian, in Fujian Xiamen, Fuzhou and other places are very popular, is a very well-known local traditional dish, the use of a large number of old ginger with duck meat, the production of duck meat has a "medicinal food" effect, warm and not dry, the taste is fragrant, to these places to play can not miss the food.
<h1 class="pgc-h-arrow-right" data-track="22" >3, Changde sauce plate duck</h1>
Hunan Changde Wuling District sauce plate duck, is a national geographic landmark product, with Wuling District heritage of thousands of years of old brine made, sauce plate duck taste "fragrant, spicy, fresh, alcohol", view of the red light oil bright, smell of the sauce fragrant, taste spicy and refreshing, do a good sauce plate duck fat content is relatively low, eat thin and not chai, known as "Changde a must".
<h1 class="pgc-h-arrow-right" data-track="23" >4, Dongguan baisha oil duck</h1>
Baisha oil duck because of its origin in Dongguan Humen Town Baisha Village and named, the appearance looks like "air-dried duck", but the production process is still very elaborate, the production of good oil duck skin white meat lean taste fragrant, fat and not greasy, fragrant and vulgar, as early as the Qing Dynasty has been well-known at home and abroad, the output is not large sales but not small, not yet dried is booked out, want to buy authentic white sand oil duck is not too easy.
<h1 class="pgc-h-arrow-right" data-track="24" >5</h1>
Nanjing plate duck is very famous, also known as "pipa duck" "tribute duck", salt marinade and air-dried, divided into wax plate duck and spring plate duck two kinds, production technology has been more than 600 years, the meat is tender and tight, the food is crisp, fragrant aftertaste is endless, belongs to the more you eat more addictive to a local cuisine.
<h1 class="pgc-h-arrow-right" data-track="25" >6, Anhui Wuwei plate duck</h1>
Wuwei City, Wuhu City, Anhui Province, has a traditional emblem dish - Wuwei plate duck, with more than 4 pounds of hemp duck as raw materials in Chaohu Lake, smoked first and then brine, with a natural smoky aroma, also known as "Wuwei smoked duck", after doing a good job, full of sauce yellow, oil throughout, overflowing aroma, the local people entertain distinguished guests the best choice.
<h1 class="pgc-h-arrow-right" data-track="26" >7, Nanjing brine duck</h1>
Nanjing's brine duck from the appearance of similar to white cut chicken, the taste is very fresh, is the representative of Nanjing cuisine, golden autumn when the laurel blossoms, it is also the best time to eat Nanjing brine duck, duck skin white meat tender, fat but not greasy, fragrant and delicious, at this time the brine duck is called "osmanthus duck", Nanjing brine duck has a long history, as far as the Spring and Autumn Warring States period, Nanjing has a record of "Tsukiji duck", Jinling's brine duck is known as "Six Dynasties flavor, white door good products".
<h1 class="pgc-h-arrow-right" data-track="27" >8, Peking duck</h1>
A world-renowned cuisine, but also the most famous, the widest range of duck meat production methods, very many people have tasted the wonderful taste of Beijing roast duck, Beijing roast duck is divided into Quanjude as the representative of the "hanging oven roast duck", cheap square as the representative of the "oven roast duck" two genres, the use of duck varieties is a special variety called "stuffed duck", roasted with fruit charcoal, roasted with fruit charcoal, roast duck color ruddy, fat but not greasy, crisp outside and tender inside, has a great impact on people's taste buds, known as "the world's delicious".
<h1 class="pgc-h-arrow-right" data-track="28" >- Lao Jing said</h1>
Beijing roast duck actually originated in Nanjing, it is said that Taizu Zhu Yuanzhang loves to eat Nanjing plate duck, the cooks in the palace also tried their best to make new ways to make duck food to please Long Live Grandpa, hanging oven roast duck" and "stew oven roast duck" was invented in this period, and later Ming Chengzu moved to Beijing, and also took away the master of roast duck in Nanjing City, during the Jiajing period, roast duck was passed from the court to the folk, when the first roast duck shop in Beijing was in the "cheap shop" in the vegetable market Koumi City Hutong, the name at that time was "Jinling Sliced Duck", which was called "Jinling Sliced Duck". Later, Peking duck.
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