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Guide:
In the autumn and winter, there are several more delicacies on the shelves of major supermarkets, one is smoked bacon and the other is plate duck. In our hometown there is a dish particularly famous, plate duck stewed yam, local plate duck plus wild yam, stewed in a large pot, soup color milk white, eat in the mouth salty and delicious, indeed autumn and winter, a rare delicacy.
Duck, both north and south are more popular, such as Beijing's roast duck, Nanjing's saltwater duck, Suzhou's Babao duck and so on. But today to tell you about the duck is a little special, it belongs to the category of wax goods, if it is a duck from a famous origin, the price is not cheap hundreds, but if it is a very ordinary duck, it is about forty or fifty dollars, it is a plate duck.
China's four major plate ducks, which can be called the "ceiling" of the plate duck industry, are bought to stew a pot, delicious and nourishing. Do you know which four big plate ducks are? If we don't know, we can continue to look down.
Fourth: Jian'ou plate duck
From Jian'ou, Fujian, this plate duck has already appeared in the Qing Dynasty. It is made by traditional handicraft, selected fresh live duck by hand, pickled for 24 hours, began to be sunburned, made of good plate duck, cooking is relatively simple.
Washed and cut into pieces, added to the old wine steamed, or braised, unique flavor, tender and delicious, is a delicacy for guests. Jian'ou's plate duck, because the raw materials are relatively special, coupled with the breeding environment is better, so the meat quality is tough, after curing, can achieve thick and tender meat, fat and not greasy.
Third: Nanjing Plate Duck
Nanjing plate duck is commonly known as "commonly known as "pipa duck", in the local "official ceremony board duck" and "tribute duck" reputation, the production method of this plate duck, in fact, and the difference between the Jian'ou plate duck is not very big, but also by salt brine pickling and air drying, dried after the duck, very plate, fat skin white, eat very salty and fragrant.
If you use 5 words to describe the Nanjing plate duck, it is "dry, plate, crisp, rotten, fragrant". However, the current Nanjing plate duck, which is already rare, has been replaced by new varieties derived, such as osmanthus duck and brine duck, but now people are more impressed.
Second: Jianchang Plate Duck
From Dechang County, Sichuan, it is recorded in the "Xichang County Chronicle": "The duck is an ancient famous bird, the male has beautiful feathers, and the female is second,...... For the crown of his province, although the famous Su duck and Fujian duck, it is not as good as the so-called jian duck and liver building. If the duck meat is salted and made into a plate duck, it is indescribably beautiful." In the Yuan and Ming dynasties, Jianchang Ban Duck was very famous.
Jianchang plate duck, is made of local specialties, large liver duck pickled, after the traditional process of pickling, and then after air drying, the appearance is full, the meat is tender, the flavor is rich in the mouth is not fat and not greasy, and there is also a "treasure steamed liver nine rooms fragrant" in the local area, it can be seen that jianchang plate duck, or quite delicious.
First: Nan'an Plate Duck
As a Jiangxi specialty, I eat more, it originated in Nan'an Province, so it was named Nan'an Plate Duck, although it is only hundreds of years old, but it is called "the king of Wax Flavor" by the outside world. Nan'an plate duck is made of Nan'an hemp duck, stocked for more than 90 days, slaughtered by hand, and then salted and dried.
Authentic Nan'an plate duck, thin skin tender meat, full tail oil, its bones crisp and chewable, is really hormone-free, zero additive good plate duck. Good mountains and good water out of good duck, Nan'an plate duck can be steamed, can also be fried or simmered soup, the duck made is fresh and fragrant, making people endlessly evocative.
Who is the "ceiling" of the plate duck world and the "four big plate ducks" in China? Now that you understand, which one do you prefer to eat? Welcome to leave a message to discuss.
[This article is original by "Small Talk About Food Carving", and shall not be deleted or misappropriated without permission, and infringement shall be investigated】