The "Provincial Huangxiang Bad Duck Making Technique" was included in the fifth batch of intangible cultural heritage in Fuzhou. Photo by Ma Hanquan
Fuzhou, September 8 (Xinhua) -- In the southwest of Minqing County, Fuzhou City, Fujian Province, 42 kilometers from the county seat, there is a provincial town surrounded by mountains. Ancient buildings such as Helong Bridge and Niangzhai Ancient Castle here are well-known. In fact, in addition to the ancient architecture, there is also a delicacy that has been passed down for more than 800 years - xiangxiang duck, and the "provincial huangxiang bad duck making technology" has been listed in the fifth batch of intangible cultural heritage in Fuzhou.
Recently, in Qianfeng Village, Huang Town, Minqing County, luo meihua, the representative inheritor of the "provincial huangxiang bad duck making technology", Luo Meihua was busy making fragrant duck, and the aroma came to the nose.
The duck is delicious, but the process is not simple. Photo by Ma Hanquan
The Roche family has been making ducks for hundreds of years, and Luo Meihua is the fifteenth generation of heirs. Luo Meihua said that the most important first level of fragrant duck is the ingredient pan duck. In order to ensure that the ingredients are good, she breeds ducks at her own base, with a cycle of about 150 days. "There is a little secret, the duck should be hungry for a few days before processing into a rotten duck, so that the rotten duck is eaten, thin but not greasy, fragrant, crisp, chewy, tough, full of meat flavor, endless aftertaste."
The duck is delicious, but the process is not simple. Luo Meihua's husband, Chen Xixiu, told reporters that making bad ducks is more difficult, there are 13 processes, and it takes four or five hours to make a pot of bad ducks.
According to research, around the time of the Song Dynasty, the provincial Huangxiang bad duck was born in a restaurant near Helong Bridge. As soon as the duck appeared, it was widely popular with the locals. Later, every household of the ancestors of the province Huang had the custom of making bad ducks. Then, the bad duck process and recipe were gradually perfected and became a famous dish in Mindi.
The aroma of the well-made duck comes to the nose. Photo by Ma Hanquan
During the Southern Song Dynasty, Zhu Xi traveled to study in Minqing, and occasionally got a fragrant duck in the Wenyou Association, praising its unique bad incense. Inherited to this day, in 2018, the "Provincial Huangxiang Bad Duck Making Technique" was included in the fifth batch of intangible cultural heritage representative projects in Fuzhou. Chen Xixiu said that the provincial Huangxiang bad duck is quite popular, and consumers inside and outside the province are full of praise for our taste.
In recent years, with the implementation of the rural revitalization strategy, Qianfeng Village has become a well-known "net red punch card village" in Minqing County, and tourists around Fuzhou will come to taste the fragrant duck. Chen Xixiu said that the next step is to prepare the construction of a studio, so that tourists can visit and understand the whole process of "provincial Huangxiang bad duck making technology" and protect and inherit this delicacy on the tip of the tongue.
Fragrant duck claws are quite popular. Photo by Ma Hanquan
Huang Qinshuang, secretary of the party branch and director of the village committee of Qianfeng Village, also said that it is their vision to protect, inherit and develop traditional skills well, so that the ancient intangible cultural heritage can be rejuvenated and lead the villagers to get rich together. Nowadays, the popularity of the duck is being continuously improved through rural tourism, and at the same time, the villagers are mobilized to participate in the production of the duck and promote the revitalization of the countryside. (End)
Source: China News Network