Yunnan is located on a plateau, with a mountainous area accounting for more than 80% of the province, and there are many mountains, not water towns. However, Yunnan not only has many mountains, but also many rivers and lakes, which constitute the characteristics of mountains and mountains, intertwined water systems, deep river valleys, and lakes. Since there are so many lakes and the small hemp ducks in Yunnan are abundant, there are naturally many ducks to eat. Coupled with the large number of ethnic minorities in Yunnan, the way of eating duck by various ethnic groups is different, so that Yunnan, which is not a water town, also loves to eat duck.
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<h1 class="pgc-h-arrow-right" data-track="18" > there are three well-known duck flavors in Spring City Kunming: Yiliang roast duck, Kunyang brine duck, and Yingjianglou knife duck</h1>
Yiliang roast duck is from the "duck capital" Nanjing, the legend is the famous roast duck master "Li roast duck", brought from Nanjing, is now the twenty-eighth generation, and also founded the "Dianyi" roast duck brand. It is made of local yunnan duck as raw material, roasted finely, with unique flavor, suitable fat and lean, crispy skin, tender and delicious meat. It is a very popular food of many Kunming people. Qian Mu and his nephew Qian Weichang are particularly fond of Yiliang roast duck. It is said that Beijing Quanjude has branches all over the country, but it is untenable in Kunming, and the reason is that there is an Yiliang roast duck.
Kunyang Prefecture in Kunming is the hometown of the great eunuch Zheng He, and legend has it that Zheng He brought the saltwater duck in Nanjing to his hometown. Kunyang people according to the practice of brine duck, to improve, and then add a variety of local Chinese herbal medicine in Yunnan, carefully halogenated, its selection of materials strict, exquisite materials, proper ratio, brine out of the duck, color and flavor, bone fragrant meat crisp, thin skin meat lean, fat and not greasy, with a unique local flavor, and gradually formed the famous Kunyang brine duck in Yunnan.
There is also a small knife duck in Kunming, which comes from a long-established brand. Yingjiang Building is a cattle restaurant opened by Ma Yuncheng, a Hui ethnic group, in 1929 at the bridgehead outside the Dadongmen Gate in Kunming. Sell meals during the day and rice noodles at night. The most famous is the small knife duck, which is a famous dish of the Dian family, the duck body is only the size of a human fist, with a long thin neck and duck head, like a long bronze knife, so it is called a small knife duck. It is still open in Shuncheng Street, and it is not clear whether the breed of ducks has changed, or what is the reason, the current knife ducks are the previous two large.
<h1 class="pgc-h-arrow-right" data-track="30" When > the Qing Dynasty, there were two kinds of plate ducks in Yunnan Province, one south and one north, and Zhao Yi, a Qing Dynasty, recorded: Lu Liang and Baoshan plate ducks. </h1>
Qujing Luliang's plate duck, Lu Liang's county chronicle once recorded that Luliang County began to raise ducks from the Qing Dynasty, until the founding of the country, the scale is getting larger and larger, and now the annual number of ducks raised reaches more than 300,000, and 200,000 are processed into plate ducks for sale. Luliang's duck is unique, with moderate salt, tender meat, rich nutrition and delicious taste, and people take plate duck or steam it or cook it. Used to serve wine, the taste is very "plated".
In yongchang town, Baoshan City, in southern Yunnan, the plate duck became an export product early in the last years of the Qing Dynasty. Exported to Myanmar, Southeast Asia and other places. Yongchang plate duck has color, fragrance, taste, shape, beauty and other qualities. The form is beautiful, the color is white and delicious, the meat is crisp and tender, and the taste is fragrant, which can be called the best in the plate duck.
<h1 class="pgc-h-arrow-right" data-track="34" > in the production of ducks, Yunnan people are local materials, original, the most famous are three kinds: green pine roast duck, bamboo duck, cordyceps whole duck. </h1>
Yuxi's green pine roast duck is such a typical preparation method, using local green pine needles to roast, so that the duck has a pine fragrance. Yang Zhuxi, a Qing dynasty man, once wrote a poem praising the roast duck of Qingsong, and his poem Yun: "Duck eggs can teach the valley to be held, and hundreds of billions of Guangdong capital is born." The red clay stove is wrapped in burnt, and the giant chew is chewed. It shows that the green pine roast duck is also a kind of duck roasted in the dark furnace, and the duck meat tastes tender and fragrant, fresh but not greasy, soft but not sticky. Even the bones are crispy and raw, and the juices are sweet and delicious.
Bamboo duck, from Luxi County in the Red River, is the method used by the local Hui people to make ducks. The first is to kill and wash the live duck, salted it, and then use bamboo weaving, the duck is woven into a bamboo basket, then boiled in water, cooked completely after cooking, take off the bamboo woven and chop into small pieces, add the fried soybean sauce, and become a delicious duck with its own bamboo flavor.
In the Yulong Snow Mountain of Lijiang, there is a precious cordyceps that has the effect of replenishing blood and qi, nourishing lungs and kidneys, and warming the disease, and the Naxi people choose local ducks and add cordyceps to make a delicious medicinal diet, cordyceps whole duck. Duck meat is cold, can nourish the yin of the five viscera, cordyceps is warm, replenish the weakness and improve the essence. Such a delicious and healthy whole duck of cordyceps is really a rare and good dish.
<h1 class="pgc-h-arrow-right" data-track="36" > Yunnan, because it is located in the southwest border, there are some ways to eat duck with more ethnic characteristics, such as Achang duck, hair duck egg, Honghe dry pot duck. </h1>
At the mouth of the Red River in Yunnan, across the river from Vietnam, the locals eat a kind of duck egg, also known as duck egg, that is, the duck egg that has not hatched, that is, the duck egg that grows to half, is not specially cooked, but cooks it and eats the meat and eggs in the shell. Incubation to 13-14 days is best eaten. However, because the degree of growth in the eggshell cannot be known, "feathers" may sometimes be eaten. Therefore, to eat in the Red River, we must pay attention to a "wild" word, which can be described as wild taste, wild fun, wild love.
In the Red River, there is also a famous Red River dry pot dry duck. Dry duck, also known as the duck. Yunnan, Guizhou, Guangxi are distributed, the duck species has more muscle, tender meat, made into a dry pot duck, dry, fragrant, hemp, spicy taste, so that anyone who loves to eat heavy taste will not refuse the delicious taste of this dry pot dry duck.
Achang duck, when you hear the name, is related to the Achang ethnic group, the number of Achang ethnic group is very small, only tens of thousands of people, mainly living in Dehong, Yunnan.
Achang duck, also known as fire duck, is a large and meaty, and in the hands of Achang compatriots with superb cooking skills, it can be regarded as the best ingredient. After braising, the ingredients are added to the pot to form a delicacy. However, the secret lies in the pickling of sour shoots, which is only in the hands of a small number of Achan people.
The duck meat is tender and fat, rich in nutrients, and can replenish the necessary proteins, vitamins and minerals in time. At the same time, duck meat is cold and cold, especially suitable for people who are on fire, so duck meat is preferred for autumn diet therapy. In Shanghai, Nanjing and other places, eating duck meat in autumn has become a food tradition. However, in Yunnan, which is not a water town, Yunnan people love to eat ducks.
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