On our home-cooked table, the poultry ingredients that appear the most, in addition to chicken, should be duck. The ancients also said that duck meat is beautiful, and even chickens like to eat it. Unlike the delicious and tender taste of chicken, duck meat as an aquatic animal has a heavier fishy taste and relatively rough meat, so the cooking technology requirements are higher.
If the cooking methods of chicken are various, and a single part can become a dish of its own, then the cooking method of duck meat is much more limited, and the common ones are roast duck, old duck soup, beer duck and so on. Of course, for the Chinese who "take food for the people", it is not difficult to make duck meat delicious.
In the folk, there are 6 duck dishes, which are very famous and very popular, and many people call it the "six famous ducks". So today, Lazy Meow will talk to everyone about the topic of duck meat, let's take a look, what are the "six famous ducks", where are the corresponding places, and is there your hometown?
<h1 class="pgc-h-arrow-right" data-track="10" >1, Brine Duck (Nanjing, Jiangsu).</h1>
Speaking of the most duck-eating city in the country, Jiangsu Nanjing must be on the list, and some people in the folk joke that no duck can get out of Nanjing Alive. As the "duck capital" of Nanjing, the most famous duck is the Nanjing saltwater duck, which has been popular since the Song Dynasty and has a history of more than 2,000 years.
In the streets and alleys of Nanjing, you can basically see the figure of saltwater duck. I think that brine duck is also the best way to reflect the original taste of duck meat. While removing the fishy smell, people can fully taste the fatty but not greasy taste of duck meat. The duck, which is slowly cooked at a low temperature, reduces the loss of water in the duck meat, and the meat is white and tender, and it is salty and delicious to eat.
<h1 class="pgc-h-arrow-right" data-track="13" >2, Babao Duck (Shanghai).</h1>
Babao duck is a very famous Shanghai dish, which has been rated as one of the top ten classic dishes in Shanghai as "Chinese cuisine". Among the many Shanghai restaurants that sell Eight Treasure Duck, the most famous is the old Shanghai City God Temple Hotel. It is said that the practice of the Eight Treasure Duck originated from the Eight Treasure Chicken. The duck's chest cavity is larger than that of the chicken, and the skin and flesh are thinner, so it is more suitable for this practice, and the Babao duck is more famous.
In the cooking process, the eight treasure duck needs to first open the back of the duck, fill it with ham, shrimp, chestnuts, scallops, peas and other fillings, and then buckle it in a large bowl and seal it with cellophane and steam it. In some high-end restaurants, the whole duck is also deboned to make the duck gourd-shaped. Of course, this is very demanding on cooking techniques. Steamed Babao duck, poured with shrimp and peas mixed with the original brine of steamed duck, that is called a fragrant.
<h1 class="pgc-h-arrow-right" data-track="14" >3, Ginger hen duck (Quanzhou, Fujian).</h1>
Ginger hen duck is a traditional cuisine originating from Quanzhou, Fujian Province, which is said to have been created by Wu Zhong, a famous physician of the Shang Dynasty, and was first a royal court meal, and later gradually spread to the people. In the cooking process, the ginger hen duck is selected from the authentic duck, and then served with ginger mother, rotten bamboo, cabbage, etc., first sautéed, and then slow simmered until the soup is fragrant.
After a long period of simmering, the duck is stewed to a salty and tender, and with a gentle poke with chopsticks, the bones and the duck meat will be separated. The steaming duck meat that has just come out of the pot, with the clear aroma of ginger, is very exciting to people's appetite. And the soup that is stewed and used to drizzle on the rice is really the rhythm of eating 3 bowls of rice at a time.
<h1 class="pgc-h-arrow-right" data-track="16" >4, Lemon Duck (Nanning, Guangxi).</h1>
Originating from the Wuming area of Nanning, Guangxi, lemon duck has been rated as one of the top ten classic dishes in Guangxi and is also one of the most famous guizhou dishes. It is said that lemon duck was first served as a dish for passers-by. In the early 1980s, there was a small restaurant in Nanning that provided dishes for drivers, including lemon duck, which gradually spread.
Lemon duck in the production process, the selection of ducks are mostly fatter native ducks, supplemented by Nanning characteristics of sour guests, sour buckwheat, sour ginger, sour peppers, mountain yellow peel and other ingredients, but also use 2-3 years of aged lemons. The finished lemon duck, the appearance is golden and attractive, the duck meat is crispy, sour and spicy, and it also has the aroma of lemon, which can be said to be very appetizing.
<h1 class="pgc-h-arrow-right" data-track="15" >5, white cut plus ji duck (Hainan Qionghai).</h1>
Jiaji duck is one of the four famous dishes in Hainan, and the common practices are white cut, plate duck, roast duck, of which white cut jiaji duck is the most famous. The duck selected by the white cut jiaji duck is a duck produced in Jiaji Town, Qionghai, Hainan. This duck is said to be a breed introduced from Malaysia by overseas Chinese more than 300 years ago, and it has the characteristics of solid meat, thin skin, soft bone and low fat.
White cut plus duck, also known as white chopped duck, is a practice that can fully highlight the original taste of duck meat. After the duck is dehaired and devisted, it is blanched in water, then slowly soaked until cooked, naturally cooled and chopped into pieces. Take a piece of duck meat and dip it in a sauce made with minced garlic, minced ginger, kumquat and duck broth.
<h1 class="pgc-h-arrow-right" data-track="11" >6, Peking Duck (Beijing).</h1>
When it comes to the ducks that our country is famous in the world, I think it is none other than Beijing roast duck. As early as the Southern and Northern Dynasties period, the work "Food Treasure Record" has been recorded, but at that time it was only a court food. Beijing roast duck is a variety of Peking duck, the meat is full, fat but not greasy, plus fruit charcoal fire roasted, the color is rosy, eating is crispy on the outside and tender on the inside.
Peking duck can also be divided into two kinds of roasting methods, one is the oven roast duck, is to first roast the stove, and then put the duck in, with the remaining temperature of the stove to cook the duck. There is also a hanging oven roast duck, which is roasted over an open flame, and the duck is constantly turned during the process to ensure that the heat is even. The former has a softer texture and the latter has a more crispy texture.
【Lazy Meow Experience】
Through the above sharing, I believe that everyone has a further understanding of these "six famous ducks". They are the saltwater duck in Nanjing, Jiangsu, the Babao duck in Shanghai, the ginger hen duck in Quanzhou, Fujian, the lemon duck in Nanning, Guangxi, the Jiaji duck in Qionghai, Hainan, and the Roast Duck in Beijing.
These "six famous ducks" have their own characteristics, which is a very famous duck dish in our country, and it is also unique in the selection of ingredients and cooking techniques. Friends who like to eat duck meat, may wish to look for these 6 duck dishes, are the treasures in duck meat, to use a word to describe, is "fragrant".
Talk about food in the vernacular, I am lazy meow, a friend who likes food, casually click to pay attention to Oh ~ ~