The magnificent Tengwang Pavilion and the Ganjiang River that runs through the city
Ancient Nanchang, because of the history of the August 1st Uprising
Seems to add a bit of heroism!
There are many specialties in Nanchang
Delicious and nourishing crock pot soup, authentic rice noodle meat
The yuzhang crispy duck with rotten skin and rotten meat is even more appetizing!
People from Nanjing and Beijing are known to eat duck
As everyone knows, Nanchang people also have a lot of experience in making ducks
Nanchang was called Yuzhang in ancient times
Today's local kung fu dish Yuzhang crispy duck flavor essence
In the duck skin crispy meat rotten, first fried crispy crispy
Steam again until the meat is soft and rotten, steaming process
I also absorbed the taste of eye fish, bamboo shoots, and shiitake mushrooms, and it was delicious!
The ancient tradition of Yuzhang crispy duck
The production method of Yuzhang crispy duck is not simple, but every step is made according to the ancient method, kung fu dishes, every taste is the feedback of time, a thousand years ago, when Nanchang was still called Yuzhang, this duck has appeared on the table of the people of Yuzhang. First of all, the choice of duck is very important, in ancient times people will choose rice duck, that is, the duck that usually plays in the rice field, swims, catches insects, because the amount of activity is large enough, and natural food is used as food, so such duck meat is tight and chewy, will make people eat more and more fragrant, the more they eat the more they want to eat!
To make Yuzhang crispy duck, the first thing is to stuff the net duck belly with ginger pieces, green onions, star anise, spices and other spices, rub the skin surface with cooking wine and pepper salt repeatedly, marinate for half an hour, steam in the cage until five or six mature, take it out, smear it with cooking wine, soy sauce and dry it and fry it until the skin is crispy. After the first steaming, the duck is first soft and rotten, and then fried, which can lock the juice between the duck meat very well, and the mcDonald's mcmattle sauce chicken on fire may be the inspiration from the Yuzhang crispy duck.
Then the fried duck is removed from the bones, the knife is cut into diagonal strips, neatly placed in the button bowl, the skin is facing down, the ginger shredded, shiitake mushroom shredded, dried pepper shredded, winter shoot shredded, mesh shredded fish are added to the 50 grams of broth, soy sauce, salt and monosodium glutamate are added to the broth, and mixed into a marinade and poured into the bowl. Then steam the buttoned duck strips into the cage until they are drunk, pour out the original soup, and flip them in the middle of the plate. The original soup is drizzled with red oil, poured over the duck and peppered.
Yuzhang crispy duck can smell the crispy aroma from a distance, pick up a piece of duck, the entrance is crisp and tender, the juice is rich, both the elderly and children are very suitable for eating, the texture of the duck penetrates into the freshness of winter shoots, mushrooms and fish, refreshing and fresh, pure and rich, every bite is a kind of enjoyment on the tip of the tongue!
Yuzhang crispy duck a mouthful of crisp memories
Yuzhang crispy duck, a delicacy named after Nanchang, is not only a gift of history, but also a beautiful memory of Nanchang people from childhood to adulthood. I remember that in the past, the days were slow, waiting for a duck to grow up slowly, and the sun was red over and over again, as if she would never grow up, her mother would never grow old, and she could always lie with her mother and tell her that she wanted to eat crispy duck, and the next day there would be this dish on the table.
Perhaps many years later, Nanchang children grew up, their footprints all over Beijing, Nanjing, when seeing Beijing roast duck, Nanjing brine duck, may also think of the crisp Yuzhang crispy duck, the skin first fried and then steamed, QQ bullets, duck meat is tight but juicy, that trace of nostalgia floats up from the tip of the tongue.
If you want to taste the most primitive duck taste from Nanchang, then Yuzhang crispy duck you must not miss! The following big cousin recommends several good taste shops, and the friends who want to eat can try it.
Four-flavor house
Recommended dishes: Crispy duck, crab roasted rice cake
Recommended reason: good taste, good value for money
Eat shop
Recommended dishes: crispy duck, deep-sea fish tail
Recommended reason: the taste is good, the dining space is large
Dishes story
Recommended dishes: Jinggangshan bamboo shoot roast meat, Yuzhang crispy duck
Recommended reason: 11 years old Jiangxi cuisine
Gancai has a long history and glorious past, the historical records about Gancai, which can be verified at present, are first found in the "Book of Han" and the "Book of Later Han", and there are such expressions in the "YuzhangJi": "Rice soup fish", "Jia vegetable fine rice, good at tasting the eight directions". Two thousand years ago, Jiangxi cuisine has its own style system, and Yuzhang crispy duck is a typical representative of Gan cuisine, it can be said that coming to Nanchang has not tasted Yuzhang crispy duck, just like going to Beijing and not eating authentic roast duck, regret is very much, therefore, Yuzhang crispy duck, worth your try!
【Disclaimer】Some of the pictures come from the Internet, if there is infringement, please contact to delete!
Producer: Department of Culture and Tourism of Jiangxi Province
Finishing and editing: Hu Daijiang
Submission email: [email protected]