"Spring River Plumbing Duck Prophet", in Sichuan Pengzhou Jiuzhi Town produced a special delicacy, its aroma drifted throughout the country, fame has long been throughout the country, and oil, bright, fresh, fragrant, people can't stop. This delicacy in the house always emits a seductive aroma, the meat is lean and not chai, can be torn by hand, can also be eaten in pieces, the taste of sauce and marinade penetrates deep into its flesh, and every bite can have a taste. Moreover, the skills of making it have also been incorporated into the "Intangible Cultural Heritage" project. This is the famous nine-foot plate duck.
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Nine-foot plate duck actually has a classification: brine duck and wind-blown duck, brine duck is considered cooked food, can be eaten directly, wind-blown duck is raw food, need to be heated. However, the two materials and materials are the same, basically selected the local unique local duck as raw materials, after processing and made. The brine duck is made by adding various spices and then brineing it; the wind-blown duck is salted, spiced and then smoked and dried. Both are full of flavor, the oil is bright and moist, tender and delicious, and when eaten in the mouth, the aroma is lingering.
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In the nine-foot town with nearly 100 springs, many springs nourish the beautiful mountain forests here, and the spring water flows in the same direction, irrigating and nourishing the things here. Here, ducks that drink river water and eat food from the fields are famous, and the ducks here are even more famous for being made into plate ducks. There is a deep history behind that shiny and fresh fragrance.
According to relevant information, during the Ming Dynasty, it was once an important town for trade and trade, and merchants from the surrounding Hunan, Hubei, Guangdong, Fujian and other identities frequently appeared, and then they were stationed here and gradually multiplied. Among them, the Hakka people from Guangdong and Fujian settled here, and in order to eat the flavors of their hometown, they brought some of their own food culture to Jiuzhi Town.
In the past, in Jiuzhi Town, the surrounding farmers have always had the preference of raising ducks, because after the outsiders lived here, they took ducks to try the food through the observation and imitation of the taste and habits of the foreigners' diet, because preservation was a big problem in the past, and the meat consumption period could be extended by pickling and smoking, so the plate duck was made. Accidentally hit by mistake, this plate of duck actually tasted good, was tasted good, then taken outside by the merchant at that time, and soon it was on fire.
After all, the local duck is also very famous, so it is constantly improved and upgraded to gradually form a unique style and flavor. It has been passed down to this day, and the incense has been wafting for more than 500 years. From ancient times to the present, its fame has not faded, and it is deeply loved by people from all over you and different regions.
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In the local area, there are at least more than a hundred stores that make plate ducks, and walking in the streets and alleys can be seen almost everywhere hanging plate ducks, all of which are shiny in color, red and yellow, and the focus is on the aroma, which can be said to be left with saliva when stepping into the town. No wonder there is a saying that has been circulating in the local area: "Those shiny and fragrant duck necks are stretched out long, and when you look up, the whole Sichuan Plain is drooling." "This duck is so powerful, how did it happen?"
Skilled local ducks are selected for the ground, slaughtered and cleaned, and washed with running water until there is no trace of blood. After draining the water, the spice powder and salt are applied to the inside and outside of the whole duck, and then placed in the clay pot of the pickled duck for salting. Under the cold winter moon, it usually takes nearly a week, during which the duck body needs to be turned over every other day.
After the flavor enters the body, it is taken out and propped open with the help of a bamboo pole, showing a flat shape. It sounds very simple, but in fact, it takes some effort and experience to be able to shape this way, because only by breaking the joints of the duck wings and duck feet can this shape be formed. This form is also prepared for the subsequent process.
The shaped duck blank is hung and placed in a ventilated place for drying, and when half of the moisture is still in the body, it needs to be shaped here, and the excess meat exposed on the body is trimmed with a knife to give it a beautiful oval shape. Finally, it is smoked, and the locals will choose peanut shells, tea leaves and other materials with special aromas as fuel to give them a special flavor. In fact, after this step is completed, the nine-foot plate duck is basically completed. However, in order to facilitate the instant eating, it will be one more step: brine, the smoked duck blank is put into the brine with seasoning for brine, and after the brine is cooked, it is dried to make an authentic nine-foot plate duck.
After various processes, the nine-foot plate duck is bright and fresh, tender and delicious, sweet and sweet, and has a long fragrance.