Together, we will compose a "Yi wei". Jiangmen Municipal Human Resources and Social Security Bureau combined with the characteristics of Wuyi local cuisine, organized culinary teachers, industry associations, catering institutions, celebrity chefs and experts from various urban colleges and universities to collect and sort out the recipes for the production of Wuyi local flavor dishes in accordance with the "Guidelines for the Development and Evaluation of the Framework for the Development and Evaluation of "Cantonese Cuisine Masters" Cooking Skill Standards" and local traditional food culture, and extensively discussed and compiled the "Wuyi Flavor Cuisine Production Process" textbook, aiming to publicize and promote the food culture of Wuyi region. According to the different regional characteristics of Wuyi area, the book includes a total of 30 dishes of Du Nguyen Liang Melon Feast, Xinhui Tangerine Peel Feast and Sweet Water Radish Feast, and collects 36 local flavor dim sums and 51 local flavor dishes in the four cities and three districts under the jurisdiction of Jiangmen. The "Wuyi Renshe" WeChat public account will continue to push the above dishes for everyone.
Introduction to the dishes
Ten Years Of Tangerine Peel Stewed Water Duck is made by using the authentic Xinhui Ten Year Orange Peel and using the stew method of cooking with water duck as a side ingredient. The orange peel is preferably produced by the New Club in Guangdong, and is specially called "Guangchen Pi" in historical trade, which is different from the production of other provinces. Xinhui tangerine peel emits a fragrant fragrance, which is its unique quality. Because Xinhui tangerine peel has a high medicinal value and is a traditional spice and seasoning, it has always enjoyed a high reputation.
The soup is clear, golden in color and fragrant in smell
Food (distribution) dose
Main and accessories: 50 grams of ten-year-old tangerine peel, 10 grams of cordyceps, 1 light water duck (about 500 grams), 200 grams of lean meat, 10 grams of ginger slices
Seasoning: 6 g of refined salt, 5 g of chicken powder
Cooking process
1 Wash the duck, cut the lean meat into 3 cm cubes, wash them, and put them together in a stew bowl.
2 Soak the tangerine peel in water and place it in a stew bowl along with cordgrass and ginger slices.
3 Boil 1500g of water, add salt and chicken powder to taste and add to the stew cup and cover.
4 Place the stew cup in the steaming cabinet and simmer for 3 hours.
Technically critical
1 Tangerine peel should be selected from authentic Xinhui ten-year tangerine peel, and the tangerine peel should be soaked in clear water.
2 Stew for 3 hours.
Expansion of the menu
The preparation method of tangerine peel stewed old pigeon and tangerine pichuan shell stewed chicken is similar to this dish.