Duck meat is a poultry food we often eat, and its annual consumption is second only to chicken. Although the nutritional value of duck meat is similar to that of chicken, the protein content is much higher than the livestock meats we often eat such as pigs, sheep and cattle, and the taste is very delicious. Because ducks live in water most of the time, many of the food they eat comes from aquatic animals and plants in rivers and lakes, so duck meat is sweet and cold, nutritious and nourishing, especially suitable for hot summer and autumn. That is to say, it is currently a hot summer three-volt day, eating duck meat is the most appropriate, which can not only supplement the excessive nutrient consumption in summer, but also remove various discomforts caused by summer heat to the human body.
Duck meat is cooked in a variety of ways, and there are countless delicious dishes made with duck, such as the common plate duck, roast duck, marinated duck, beer duck, duck broth, braised duck... Wait a minute. Today we will talk in detail about the "plate duck" in it, starting from the most famous and representative "four plate ducks" in China. The so-called plate duck, mainly produced in the southern region of Our country, belongs to a kind of pickled food, raw materials used for many years of adult duck, with strong aroma, tight and tender meat, salty and delicious, dry plate crisp characteristics, plate duck name is also derived.
Beer duck
<h1 class="pgc-h-arrow-right" data-track="16" > what are the four famous plate ducks in China? Which one in your opinion is more suitable for you? </h1>
The following four famous plate ducks are not selected by the people themselves, but have authoritative official evaluation results, because they are officially recognized by china's Ministry of Agriculture. The following is to unveil the mystery of the "four big plate ducks" for everyone.
First: Nanjing Plate Duck
Nanjing is located in China's Jiangnan water town, with natural geographical advantages, the duck grown here is delicious, fat, with it made of Nanjing plate duck belongs to a characteristic dish in jinling cuisine, ranked among the "three treasures" of Jiangsu, and enjoys the reputation of "Six Dynasties Flavor" and "Hundred Doors".
The history of nanjing plate duck
The production of Nanjing plate duck in China has been more than 600 years, as early as the Ming and Qing Dynasties, Nanjing plate duck has been famous at home and abroad, in Nanjing city can often hear "ancient academy, glass tower, dark color satin, salty plate duck." "Folk songs. During the Qing Dynasty, the Nanjing Plate Duck was a tribute to the imperial family, and it was also a "precious gift" given to each other by imperial court officials during mutual visits. It can be seen that the Nanjing plate duck not only has a long history, but also has an extraordinary status.
The craftsmanship and taste characteristics of Nanjing plate duck
Authentic Nanjing plate duck is dried with salt and brine, and it is very exquisite from the selection of ingredients to the production. Ducks must have the characteristics of body length, fatness, food for rice, full muscle, net weight of 3 to 4 pounds or more of healthy live duck, and the production of plate ducks must have the characteristics of white skin, red flesh, and crisp bones to be qualified.
When eating, most of the steaming or boiling methods are used, and the way of cooking is more complicated, to wash the plate duck with warm water and soak for more than 2 hours, and the ginger slices, green onions and fennel as accessories are stuffed into the belly of the plate duck, and simmer for about 40 minutes after the water is boiled. In fact, steaming is just as good to eat, and it is very simple, just slice the raw duck meat and steam it. In short, the Nanjing plate duck, which looks full in shape and fat and white in skin, tastes more compact and tender, salty and crisp, and has an endless aftertaste.
Second: Jiangxi Nan'an Plate Duck
Although there is only a one-word difference between Nan'an plate duck and Nanjing plate duck, they are the characteristic plate ducks of two different places. Nan'an plate duck belongs to the famous specialty of Nan'an Town, Dayu County, Jiangxi Province, using the famous Dayu County specialty "Dayu Ma Duck" after pickling, in China's Wax food market has a high reputation, can be called "The Treasure of Wax Flavor".
The shape and taste characteristics of Nan'an plate duck:
The appearance of the Nan'an plate duck looks white and beautiful and has different shapes, the overall body of the duck is flat, similar to the shape of a peach orchard, flat and dry, the ribs are "eight" shaped; the tail as a whole is semi-circular, while the tail oil is rich but not exposed, fat and thin and distinct, related to the shape of the knife, double dragon ball, lion mouth and double hook. The way of eating is mostly steamed, the pickled and dried plate duck is washed and steamed directly on the pot, eating fragrant, tender skin thin, tail oil plump, crisp bones, can be eaten with meat, lean meat sweet, fat meat is not greasy, called color, aroma, taste is complete, is a rare delicious dish and gifts on the table.
History of Nan'an Plate Duck:
Nan'an plate duck has a production history of more than 400 years in China, because it originated in Nan'an Province, so it was named "Nan'an plate duck". 100 years ago, Nan'an Ban duck has become famous, not only in China, but also exported to Hong Kong, Macao and southeast Asian countries.
Third: Fujian Jian'ou plate duck
Jian'ou ban duck is a famous dish in Jian'ou City, Fujian Province, enjoying the reputation of "Fujian Famous Local Specialties" and "Eight Fujian Cuisines", and has long been famous in the northern Fujian region and Wuyi Mountain. In addition to being a gift for locals to visit relatives and friends or a must-have dish for banquets, it is also favored by guests from all over the world and is one of the favorite items for Chinese and foreign tourists to buy.
The shape and taste characteristics of Jian'ou plate duck:
The overall appearance of the Jian'ou plate duck is flattened and turtle-shaped, and the color is yellow and shiny. The way of eating is also convenient and fast, usually after cleaning and cutting, frying, steaming or braising, the taste is very delicious, the meat is thick and tender, fat but not greasy, tender and delicious and unique flavor. If steaming and braised, don't forget to supplement it with the condiment of old wine, which can play a finishing role in the taste.
History of Jian'ou Plate Duck:
Jian'ou plate duck has the longest history among the four major plate ducks in China, and was used as a tribute when Yan Zheng, the king of Min, the King of The Ten Kingdoms of the Later Jin Dynasty, was proclaimed emperor. When Emperor Xiaozong of Song was in zhao, jian'ou ban duck was brought into the song court by song xiaozong and listed as a "Hanxi treasure". In the Qing Dynasty, Jian'ou Ban Duck was even more famous, from all kinds of officials to ordinary people, which can be called a household name and loved by people.
Unique selection and process of Jian'ou plate duck:
The reason why Jian'ou Plate Duck is famous is inseparable from its exquisite selection of materials and processing technology. The raw material used is not ordinary ducks, but "native ducks" that eat rice and are stocked in fields, lakes and streams outside. Because this duck has the characteristics of tender meat, strong toughness, no deformation when marinating, and the meat is tight and tender after marinating, fat and not greasy. At the same time, jian'ou plate duck will be made in September of the lunar calendar, and the following year's lunar calendar will not close until the second day of february, so the jian'ou plate duck is especially made in frost and snow weather with the best quality and taste.
Fourth: Jianchang Plate Duck
Jianchang plate duck belongs to the famous specialty of Dechang County, Sichuan Province, and enjoys the reputation of "National Geographical Protection Mark Product". Because the original name of xichang was "Jianchang", and at that time, this place was especially famous for the production of plate ducks, so it was called "Jianchang plate duck".
The shape and taste characteristics of Jianchang plate duck:
The authentic Jianchang plate duck looks like it has the characteristics of full overall appearance, rose red appearance color, bright skin color, thick dry flesh and tight flesh. And it has the characteristics of strong aroma, fat but not greasy, tender meat, fragrant, crisp and tender.
Jianchang plate duck selection and process characteristics:
Jianchang plate duck is not only famous for ducks, but also more distinctive is "Jianchang duck liver". Although the Su duck and the Min duck have long been famous in China, in terms of their duck liver, they are not as good as the Jianchang duck. The duck liver of Jianchang duck can weigh more than 8 pairs. In Jianchang, there has always been a saying of "one treasure steamed liver nine room incense", so Jianchang duck is also called "big liver duck". As the raw material of the high-grade Jianchang plate duck, its selection of materials is also extremely elaborate, and it is necessary to choose male ducks weighing more than 4 kilograms instead of female ducks. Therefore, even if there are thousands of authentic Jianchang plate ducks produced in Sichuan Dechang and Xichang every year, they still cannot meet the needs of market consumers, and the phenomenon of short supply often occurs. This shows how much people love Jianchang Plate Duck!
Well, the above is China's famous "four big plate ducks". After reading it, I wonder which of them you have eaten? Or rather, which of the four large plate ducks are you most willing to eat? Feel free to leave your opinion in the comments section.
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