In the town of Nine Feet,
There is a saying circulating:
Those shiny and fragrant duck necks stretched out long,
A look up,
The whole of the Western Sichuan Plain was drooling.
In the town of Nine Feet, there are hundreds of people who make plate ducks. Walking into the town, a smell of plate duck pickling will come to your nose. The streets and alleys are full of dried ducks, some golden yellow, some yellowish. Here, you can see, in addition to the plate duck, may still be the plate duck. Walking through the nine-foot street is simply wandering in the world of plate ducks.
Nine-foot plate duck, with a long history and a long history, has been popular with diners at home and abroad since the Beginning of the Ming Dynasty's Zhengde Years. In 1986, Jiuzhi Town was praised by Sichuan Province as the "Hometown of Plate Duck", and the traditional production process of Nine Foot Plate Duck was also listed on the Chengdu Municipal Intangible Cultural Heritage Protection List.
The Sichuan duck series, which is farmed with nine feet of unique underground spring water, uses the earth duck as raw material to slaughter and dehair live ducks, and then uses the local clear spring water to rinse repeatedly to remove bruises and dirt. Dried duck with salt, spice maceration, smoked and air-dried.
The brine duck is more skilled, and the duck is dried and then baked. The baking process is particularly critical. Smoked with sawn wood, peanut shells and cypress sprouts are added, and the aroma slowly melts into its fleshy texture, making the plate duck skin crisp and tender. The baking time can not be one step earlier, nor one step later, it all depends on experience.
The dried and roasted duck is finally cooked in a marinade made of more than 20 kinds of ingredients such as soy sauce, ginger, tangerine peel, peppercorns, sugar, star anise, etc., and a nine-foot duck with yellow and red, attractive color and fragrant aroma is ready.
Nine-foot plate duck making process
Sectioning
The duck is repeatedly rinsed and soaked with spring water, and when it is completely cooled, the duck is cut to clean its internal organs and soft throat.
Saline
Soak the salt and spices in water, spread evenly over the duck, sprinkle the appropriate amount of salt on each part, and then put it into a special clay pot for salting.
Bracing to dry
After the duck has been salted for seven or eight hours, it is braced on a stick and allowed to dry and smoke.
Halogenation
Finally, the smoked duck is boiled in a secret marinade for more than an hour.
The unique geographical climate and regional culture have bred a unique cuisine, and the wisdom of the locals has also been integrated into it. Liang Lao Er Plate Duck is exactly like this, its founder Liang Zizhong is also a non-hereditary inheritor of the nine-foot plate duck making process, how to make and how to eat the plate duck? "Elder Liang" has never been in a hurry, and his head is the Tao.
Liang Zizhong, 54, is a native of Jiuzhi Town. When he was 16 years old, he had just graduated from junior high school and followed his father into the nine-foot pickle shop to work.
After Liang Zizhong entered the nine-foot pickling shop, he learned from killing ducks, and then went to the market to receive goods and select ducks... He threw himself into the whole process of making the nine-foot plate duck. This is done for nine years.
In 1992, the nine-foot pickle shop disintegrated, and Liang Zizhong thought of opening his own store, so he became the first plate duck self-employed household in Jiuzhi Town.
Under the leadership of Liang Zizhong, there are currently more than 50 plate duck shops in Jiuzhi Town, and Jiuzhi people have also boldly tried to continuously break through innovations on the basis of traditional production and produce more plate duck specialty products.
Since it is a traditional dish in Pengzhou,
The nine-foot plate duck is by no means a duck without a story,
Of course, its origin cannot be underestimated.
Nine feet of fertile soil, fresh air, superior natural conditions, especially rich in water resources, the town has a total of springs, weirs nearly a hundred, spring water sweet and clear, rich in minerals and trace elements, ducks long-term swimming and playing in the water, to the water cordyceps, plankton as food, its meat is thin and tender, has a high nutritional value. The unique spring water breeds the tender Sichuan duck, which is based on this hemp duck that grows in the underground spring water.
During the Zhengde period of the Ming Dynasty, many merchants from Guangdong, Fujian, Hunan, Hubei and other places did business near nine feet. They live and thrive here, and they also bring Hakka food culture into the local area, which provides the atmosphere for the birth of the nine-foot plate duck. Good natural conditions and relaxed cultural environment provide conditions for the inheritance and development of the nine-foot plate duck. At that time, the industrious and intelligent nine-foot people began to study and repeatedly try to make nine-foot plate ducks.
Unlike the luxurious high-end route of northern roast duck, the nine-foot plate duck is a thoroughly civilian food. Street food stalls, roasted wax shops, and plate ducks hanging in the window are the most familiar street scenes for Pengzhou people.
The skin of the plate duck is dark brown, the meat is date red, it tastes salty and sweet, the tendons are chewy, and the lips and teeth are fragrant after eating, which makes people taste endless and tireless for a long time. The first thing you feel is the smell of a refreshing sauce in the entrance of a good plate duck, the tender flesh is constantly rubbing between the lips and teeth, and the aroma of the plate duck gradually thickens.
If there are guests visiting at home, slaughtering an extra nine-foot plate duck is the hospitality of Pengzhou people.
Nine feet of time is mellow in the smell of fragrance, and the tradition continues here for generations. The nine-foot plate duck has endured more than 500 years of ups and downs and has endured for a long time. Plain ingredients, after a pair of hands and delicate thoughts to light up the daily life, warm each other, come to Pengzhou, the food is to meet.
Food sensing world for kushakunin,
I also peeked into the food.
500 years of intangible cultural heritage, enough taste ~
Number of issues: 2177 issues
Text: Tasting Pengzhou Pengzhou TV Nine Feet Tongue Tip Wei Yue
Photo: Qiao Gang, Zhang Hong, Daniel Zhang Xu Fei, Wen Dejun, Nine feet on the tip of the tongue, tasting Pengzhou Pengzhou TV Station
Video: Liu Wen Ouyang Tingfeng
Editor: Wei Yue Editor:Long Yang Editor:Ye Tao
Written in the heart at the end of the article
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Organizer: Publicity Department of Pengzhou Municipal Party Committee
Editor-in-Chief: Wang Yuyan
Deputy Editor-in-Chief: Ye Tao, Feng Yanli
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Editors: Sun Xiaojie, Liu Daixuan, Deng Ruyue, Wei Yue
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