— Wan'an Town, Located in the northern part of Silla District, Wan'an Town belongs to the subtropical monsoon climate zone with obvious continental nature, and the highest point in the territory, the south peak, is 1753.2 meters above sea level, which is the second highest point of the Silla District Mountain. After autumn and winter, the villagers of Meicun, Songyang, Zhuguan, Wuzhai and Wucun in Wan'an, with rice as the main breeding of local good breeding ducks, local traditional crafts and scientific recipes, using supplementary mountain springs, morning frost, cold wind, warm sun and pure air, gave birth to a delicacy---- Wan'an wind duck.
Wan'an wind duck has a long history of making ducks, with a history of nearly 100 years, using the most primitive craftsmanship and the most primitive methods of the mountain people.
First take the raw duck to remove the internal organs, feet and claws;
Then rub with vinegar (Wan'an special rice vinegar) and safe iodized salt;
Prop up the duck chamber with bamboo chips;
Finally hanging on a bamboo pole to let the wind blow and sun for about ten days.
After the local flavor food with golden red color and mellow taste---- Wan'an wind duck becomes.
Cooked Wan'an wind duck, easy to preserve, no need to add preservatives or preservatives, in a cool, dry place can be stored for several months. And cooking is simple, before cooking, the whole wind duck should be placed in a pot with water, turned over (if you do not like too salty, you can change the water many times). After cooking, remove, cut into small pieces, or steam until cooked, or add winter shoots (a little onion garlic or pepper) and stir-fry until cooked.
Wan'an Wind Duck benefits from the unique local natural conditions and geographical environment, and is a gift from nature to Wan'an.
Photo/Text: Wu Xinhua
Editor-in-charge: Yu Lizhen
Producer: Wu Qing'an