Hunan Daily all-media reporter Lei Hongtao correspondent Huang Jianping
On October 29th, in the back kitchen of Wuxi Hotel in Yanyu Hongjiang Block, Hongjiang Ancient Shopping Mall, Huaihua, Chef Liu Jianxing carefully cooked blood duck for guests. With the three main flavors of duck meat, sweet sauce and blood dumplings descending from the pot in turn, a dish of Hongjiang bloody duck with strong aroma, full flavor, golden color and crispy texture came out of the pot.
Out of the pot and plate, the aroma is overflowing. It looks brownish red and shiny in color, and the sauce tastes mellow and salty and slightly spicy, which makes the population tongue fresh and has a long aftertaste. Because of its long history, unique ingredients and pure taste, Hongjiang blood duck enjoys the reputation of "the first dish in Western Hunan Province". The thousand-year-old city has a collection of treasures, and the lips and teeth are famous.
"Coming to Hongjiang Ancient Mall without eating Hongjiang blood duck is equal to coming in vain." Hongjiang blood duck is the home dish of Hongjiang District citizens. The ingredients are very exquisite, and the duck meat is selected from the local hemp duck with a growth period of about 70 days to ensure that the meat quality is both flavorful and tender. "To stir-fry this dish, you must also use duck blood and Hongjiang sweet sauce, so that the blood duck can be crispy and soft." Liu Jianxing introduced that duck blood is made of duck blood and glutinous rice, and after frying, it is crispy on the outside and glutinous inside. The duck blood and duck meat are stir-fried together, with chili ginger slices and Hongjiang's unique sweet sauce, resulting in this delicious dish.
The Hongjiang sweet sauce used in this dish is only produced in Hongjiang and has a history of 100 years. It is made of natural fermentation and sunburn, with pure sauce, brown red luster, mellow aroma, salty and slightly spicy characteristics, is a pure natural green food. It is the soul recipe of Hongjiang bloody duck, and it is also a good product for cooking chicken, goose and pork beef.
"I have eaten a lot of ducks, but the Hongjiang blood duck has a unique taste and is instantly stunning." The Deng Weilin family, who came to Hongjiang Ancient Mall to play, gave a thumbs up after tasting the Hongjiang blood duck for the first time.
Perhaps because of the exquisite eating customs of the merchants, the Hongjiang people are quite particular about eating and have feelings, a Hongjiang blood duck, passed down from generations in the ancient city. In Hongjiang District, Hongjiang Blood Duck is firmly in the headlines of hotel and restaurant menus, and each household also has its own stir-frying experience. It not only embodies the wisdom and sweat of the people of Hongjiang, but also carries the emotions and memories of the ancient shopping mall.
In recent years, Hongjiang District has taken the tourism development of Hongjiang Ancient Mall as the core, carefully excavated the characteristic food culture of Hongjiang, and promoted the integration and development of Hongjiang cuisine and cultural tourism. The Hongjiang special cuisine represented by the Hongjiang blood duck has effectively promoted the development of tourism and enhanced the popularity of Hongjiang Ancient Mall.
Source: Hunan Online
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