I heard that the duck-loving demons are coming, run!
Since the ducks' legs are located behind the body, they walk in a swaying gait and a cute posture. The image comes from the Internet
Wind and Earth
Among poultry, the status of chickens and ducks can be described as unshakable.
Autumn has arrived, and the duck lovers clap their hands and applaud,
Autumn ducks are fat and sweet and cool,
It can nourish the five internal organs and remove autumn dryness.
In a few days it will be the Mid-Yuan Festival,
Many parts of the country choose to eat duck.
Why?
It turns out that "duck" and "pressure" are harmonious, and eating duck is to suppress ghosts.
FengWujun decided to quickly eat a duck to suppress the shock.
So the question is, where is the best duck in China?
Based on the recommendations of fans from all over the world, we have selected 10 duck dishes.
Similarly, if your favorite duck delicacy is not selected, you are welcome to rehabilitate it in the comments section.
Ducks are about the same as cattle and sheep are to Inner Mongolia. Nanjing people are addicted to ducks, to the point of "no ducks, no seats". Li Ge wrote in "The Duck of Nanjing": "The relationship between Nanjing people and ducks is very deep, and when three or two friends get together, or an ordinary family banquet, they will chop ducks, serve some vegetarian dishes, stew a meat soup, and become a table." ”
A few days ago, a popular article joked that in Nanjing, no duck can swim across the Yangtze River.
The duck appetite of the Nanjing people is actually a reasonable thing. In ancient times, there was a "Spring River Plumbing Duck Prophet", close to the Yangtze River in Nanjing, since ancient times, it has produced ducks with fat and white color and tender flesh. Therefore, the use of duck to make dishes has always been popular in Nanjing, so there is a saying that "Jinling duck is the world".
After the Ming Dynasty established the capital Jinling, the "Jinling Saltwater Duck" we now know officially debuted. Brine ducks can be made all year round, especially in autumn, when the rice is fragrant, and the osmanthus blossoms are in full bloom, commonly known as the osmanthus duck, with its "osmanthus fragrance in the meat".
Take the seasonal "osmanthus duck" as raw material, marinate with salt and brine, take it out and hang it in a cool place to dry, and add water to cook it when eating. Guan Zhi's skin is white and oily, the flesh is tender and red, the food is light and salty, and the aromatic, fresh and tender are all complete, which makes people eat for a long time.
When it comes to Beijing cuisine, the first thing that many friends think of is Peking duck. After the founding of New China, Peking duck can be described as world-famous. It is said that Premier Zhou greatly appreciated and paid attention to this dish before his death, and invited foreign guests to feast on him to taste roast duck.
The technique of Peking duck has undergone two changes: "stewing oven" and "hanging oven".
The "oven" method first came from cheap shops, which is to heat the hearth with straw, put in the duck, close the stove door, and cook the duck at residual temperature. The duck from the oven is crispy on the outside, tender and juicy on the inside, and tender in meat. Cheap Fang has been established for more than 600 years, so the history of Cheap Fang is far older than Quanjude.
The "hanging oven baking method" comes from the Qing Palace "Bao Ha Bureau". The "hanging oven roast duck" technique has been gradually improved from generation to generation, and the specific process can be subdivided into nineteen steps. The duck skin is crispy and the meat is slightly dry.
Ginger hen duck originated in Quanzhou, "ginger hen duck" can be described as a medicinal food in the cuisine, especially suitable for autumn and winter supplements, nourishing but not greasy, warm but not dry, autumn and winter after eating the whole body warm. Ginger hen duck later spread to Taiwan, and gradually became a hot pot recipe that has been inherited to this day.
The red-faced duck is slaughtered and washed, sliced with ginger, simmered in a lid clay casserole with rice wine, accompanied by peppercorns, star anise, cinnamon, cloves, grass fruits and other tonics, and when the aroma of ginger fills the house, the duck is cooked.
Ginger female duck food color is tempting, meat crispy juicy, old ginger in addition to fishy warm-up, duck meat is nourishing but not greasy, warm but not dry after eating the whole body warm, qi and blood double supplement.
According to legend, Jiaji duck is a fine breed of duck introduced from Malaysia by overseas Chinese more than 300 years ago, so it is called "Fan Duck", which was first bred and bred in Jiaji Town, Qionghai City, and is most famous for the Fan Duck raised by a household surnamed Ding in the town.
His duckling method is quite particular: first feed the ducklings freshwater fish shrimp or earthworms, and about two months later, when the ducklings first rise in feathers, they are kept in small captivity, narrowing their range of activities, and feeding them with rice, rice bran and kneading into small balls, and growing into meat ducks after 20 days.
The duck meat of these ducks is thick, with a thin layer of fat between the white and smooth and crispy flesh, which is fat and not greasy, and is particularly luscious.
There are many ways to cook Jiaji duck, but the white cut best reflects the original taste, so it is the most famous.
Eating at the home of a fellow in Yongzhou, there will be this dish on the table - Yongzhou blood duck, which can be described as a characteristic traditional dish in Yongzhou, Hunan.
Legend has it that this dish originated in the early days of the Taiping Rebellion, when Hong Xiuquan, the leader of the Taiping Army, led his generals to capture Yongzhou City, and the local people also went to the army to cook with the cooks in order to comfort the rebel army. However, when the duck was killed and plucked, the fine hairs on the duck could not be pulled clean. In order to hide their eyes, they poured raw duck blood into the duck meat and continued to stir-fry into a paste, so that the fine hairs on the duck pieces were naturally invisible. As a result, the practice of Yongzhou blood duck spread.
Put the duck meat cut into a lot of small dishes in the pot, stir-fry over high heat, and when the duck is cooked, you can put in the prepared ginger, beans, peppers, etc. and continue to stir-fry. Almost out of the pot, you can put the duck blood, while pouring and frying a minute or two, stir- and wait for the duck blood to cook is black purple or sauce red, you can get out of the pot.
The treatment of this duck blood is the most important, when killing the duck, the duck blood is left in the bowl, stirred for 5 minutes to prevent agglomeration, so that when the pot is out, the duck blood and the duck meat are glued and blended to maintain the delicious taste.
Yiliang roast duck is also called Yiliang roast duck. It can be described as a unique traditional and delicious dish in Yunnan, with a history of more than 600 years.
It is characterized by the use of Yiliang local Dianma duck as raw material, and when baked, it is fueled by pine wool knots. When it burns out, turn the duck over at the right time and apply honey water to the skin.
The duck roasted in this way has a yellow and crispy skin, a bright and oily color, a crisp and soft meat, and a sweet and tender bone.
Lemon duck is a special dish in the Wuming area of Nanning, Guangxi. Nanning's climate is similar to that of Southeast Asia, and it is influenced by the flavor of Southeast Asian cuisine, so lemon is often used as a seasoning.
Cut the slaughtered and washed duck into chunks, sauté them in a pot until six minutes cooked, add shredded sour peppers, sour lemons, sour plums, ginger and garlic paste, simmer together until eight minutes cooked, then add salt, simmer and drizzle with sesame oil.
The duck meat is sour and spicy, crisp and fleshy, the sour aroma of lemon is permeated with the sweetness of plums, and the slightly spicy taste hides the delicacy of duck meat. Eating in spring and autumn can be described as a fairly good "moisturizing tonic", suitable for all ages.
Camphor tea duck, known for its special aroma of camphor wood and tea leaves. It is said that this dish is Cixi's favorite. However, this dish is time-consuming and labor-intensive, and it must go through four processes of pickling, smoking, steaming and frying to make an authentic "four-made camphor tea duck".
The fat and tender male ducks listed in autumn are first coated with tangerine peel, Shaoxing wine and other marinades, then slowly smoked with camphor wood and tea leaves, steamed in a steamer basket, and then fried the duck skin until crispy.
The prepared camphor tea duck is not only attractive red and yellow, crispy on the outside and tender on the inside, but also has a special aroma of camphor wood and tea leaves. After the entrance, the aroma of wine gradually emanates with chewing, and the meat is rich in aroma, so it is no wonder that Cixi said that it was good to eat it.
Wuwei smoked duck, also known as Wuwei plate duck, is a famous dish in Anhui Province, which is well-known at home and abroad.
According to the Wuwei County Chronicle, "Folk wedding feasts mostly use geese and then change to ducks", and this custom is still passed down in the local area.
It is rumored that in the thirty-ninth year of the Qianlong Dynasty, the chefs of Wuwei County in Anhui Province used the unique method of smoking first and then brine to cook duck, and the dishes were golden and shiny, the sebum was thick, the meat was tender and fragrant, so the whole county was famous.
The "Wuwei County Xiaozhi" written during the Republic of China also mentions: "Wuwei plate duck (after brine and baked with wood chips to make brown) is fat and tender, has a unique flavor, and is well-known nearby."
Babao duck is a traditional Han chinese dish in Shanghai. Because the duck chest cavity is larger than the chicken, the skin is thin, not only easy to incorporate a variety of ingredients, but also easier to steam, so the practice of the Eight Treasure Duck is quite respected.
Babao duck is to cut the duck open, fill the belly with duck, shiitake mushrooms, winter shoots, diced ham, shrimp, Shaoxing wine, soy sauce, sugar, green beans and other ingredients, buckle in a large bowl, basket and cook for several hours, and then pour the prepared brine when out of the basket.
The food is rich in flavor and full of rich mouths. This dish can be described as a perfect blend of meat and vegetables, which can not only strengthen the spleen and appetizer, but also nourish the yin and supplement the deficiency.
After watching so many delicious ducks, Fengwujun is already hungry, not much to say, I am going to eat duck!
Which duck delicacy you support more, welcome to leave a message, which calls.
Illustration/Lu Jia
Editor/Woodland Stay
Want to see more beautiful articles, pay attention to the WeChat public account "authentic wind objects" (id: didaofengwu)