Fujian people like to eat duck
Just like Cantonese people like to eat chicken
Like it for no reason
But there is a folk saying
That is, the duck nourishes the yin and warms up, and the chicken moves the fire
Anyway
Smoked duck, marinated duck, sauce duck...
All are excellent appetizers for Fujian people
Duck noodles are also a great favorite of Fujian people
If a duck is born on the land of Ba min
Then the end of its life will be brilliant
Fuzhou Minqing fragrant rotten duck
Fragrant duck uses red rotten as an accessory combined with folk traditional recipe plus original duck, natural fragrance, bad red and bright color, fine and tough meat, delicious and refreshing, delicious and nourishing. Cooking dishes with red rotten as an ingredient is a major feature of Fujian cuisine, and I believe that many Fuzhou people will love this method and taste.
Xiamen winter pink duck
Winter duck is a specialty dish in Xiamen, Fujian Province. Refreshing, or sticky, lined with a delicious soup, makes the tongue enjoy the pole. It is boiled with dozens of traditional Chinese medicine spices into a marinade, the whole duck is marinated to taste, and then smoked with spices, the flavored smoked duck meat is accompanied by a special boiled broth, crystal clear winter powder, and when eating, add a little black vinegar and coriander, the taste is better.
Quanzhou ginger hen duck
Originating in Quanzhou, this dish is popular in southern Fujian and Taiwan, and is one of the most popular snacks in the local area. The same dish, in different areas of southern Fujian, there are also differences in practice, Quanzhou's ginger hen duck is similar to a soup pot, will add a large number of medicinal materials, similar to medicinal food, Xiamen's ginger hen duck with simple ingredients, the finished product is dry and fragrant, a wet and a dry, each into a faction.
Cooked duck meat (local specialty red-faced duck), old ginger (Hokkien ginger mother), rice wine, carrot oil, Chinese medicine herb packets, together boiled on the customer's table gas stove or charcoal fire, after eating the whole body warm, quite popular.
Yongchun stone drum white duck soup
Stone drum white duck soup, with Yongchun stone drum "rural hukou" white duck as raw material, duck head red crown, white feathers, short neck, palm yellow, body strong, the shape of the duck is not duck, like a goose not goose, red face flat mouth, can fly water, called like a bird, has a very high meat, medicinal value.
The meat is extremely fresh and tender, smooth and delicious, and the medicinal health value is very high. White duck soup with more than a dozen Chinese herbs is rich in nutrients, rich and delicious, fat but not greasy, and is famous.
Zhangzhou duck noodles
The soup base of duck noodles is a broth that is first boiled from duck bones and filtered, and then composed of duck blood and brine shoots, the soup containing duck blood, the sweet and crispy asparagus, and the combination of beads. Add a little fried dried beans, like the lotus flowers dotted on the pond, and then add alkali noodles or rice noodles, add your favorite duck parts, duck breast, duck intestines, duck hearts, duck liver, duck legs, duck neck, etc., winter vegetables are also excellent accessories for duck noodles, light acid, heavy sweet and thin crunchy taste, can force everyone's saliva flood.
Peaceful Namsan katsu saltwater duck
Nansheng saltwater duck is a famous dish with a full color and fragrance, and is a famous souvenir of Pinghe County. Nansheng saltwater duck has a set of unique and fine processing technology, saltwater duck eating method is simple, wash when eating, steamed in water, if you sprinkle some red wine with heat, then the fragrance is fragrant, the flavor is more beautiful.
Nanping Glossy braised duck
Braised duck color is attractive, said to be braised but not too greasy feeling, the taste is slightly spicy, salty and moderate, the duck aroma is well set off. The heat is very good, the duck meat is soft but not rotten, and the delicious soup penetrates into it. Sprinkle a handful of coriander on the noodles, which is even more mouth-watering to watch. Nanping luster is delicious and worth a try.
Build a duck
Jian'ou plate duck is a traditional specialty product of Jian'ou, with an annual output of more than 3 million pieces, it is a long-established plate duck in northern Fujian, known as "eight Fujian cuisine". Because of its fine production, easy to eat, unique flavor, the production of Jian'ou plate duck is extremely elaborate, the duck source used to make plate duck must be stocked in the field stream, because of its good meat quality, toughness, in the process of curing is not easy to deform, after making the meat thick and tender, fat but not greasy.
Sanming smoked duck
Sanming smoked culture has a long history, and sanming natives have a hundred years of history of entertaining guests with smoked duck as a top dish. There is even a saying that "how delicious the smoked duck is, how warm the reception is".
Smoked with traditional sauce brine and a hundred years of smoking technology, carefully selected the best natural original duck, the production of smoked taste, not only the meat is strong but not rotten, the taste is thick and not heavy, the color is fresh and not mixed, but also to ensure the real juice taste of raw materials, fragrant into the bone marrow, endlessly evocative.
Sand County Plate Duck
As the hometown of Chinese snacks, Shaxian Ban duck, an inconspicuous local cuisine, confirms the annual customs of autumn harvest and winter harvest and wax making in rural China.
At the end of each lunar year, every household must make a plate duck for the Spring Festival home hospitality, the taste is fragrant, spicy, real, hard and golden, is the local signature dish for hundreds of years, the entrance is fragrant, chewy, endless aftertaste.
Dragon Rock Mint Stir-fried Duck Gong
Mint is a necessity in summer recipes, Longyan people are more fond of mint, mint fried beans, mint fried lotus root, etc. are common dishes on the table of Longyan people. Today Xiaobian teaches you to make a famous dish of Longyan - mint fried duck gong, this dish is the longyan people in the summer to eat supper, drink must order delicious.
Duck meat is suitable for people with heat and fire in the body, coupled with the cool and detoxifying effect of mint, it is fragrant and refreshing to eat, and it is best to eat in the summer.
Duck claws under the ocean
Xiayang pickled duck claw is a traditional Hakka famous food in Xiayang Town, Yongding County, Longyan, Fujian Province. The taste is slightly sour, a little spicy, crisp and refreshing, sour and spicy aftertaste, crisp and fragrant and smooth food, the open lid is full of aroma, very suitable for the public casual dinner. Try it, the good taste is really unforgettable.
Zhangping wind duck
In Zhangping, the wind duck is a superior product for farmers to entertain guests during the new month. Whichever family comes to the guest, the housewife will excitedly fork a wind duck in the corridor aisle, use a sharp kitchen knife to chop the wind duck into large and small pieces, and stir-fry it in a hot pot with smoke, and immediately there is a house full of wind duck smell overflowing.
The meat in the wind duck bone is the aroma of brine, coupled with the unique aroma of the sunshine, so that the people who pour wine and drink are unconsciously drunk in the salty aroma, floating like immortals.
Steamed tender duck with Ningde artemisia
Artemisia annua is a plant of the Asteraceae family, artemisia annua, duck has the effect of tonifying qi yin, and stomach digestion; detoxifying sores; and dispelling wind and communication. This famous dish of Ningde has also been featured in "China on the Tip of the Tongue", accompanied by a cup of mellow Pingnan old wine, which is a good appetizer in autumn!
Which duck do you think has a more brilliant life?
Come and vote for it!
Source: Straits New Media
Synthesized from Fujian Tourism, Straits Network, Fuzhou Beiji, Minqing Online, etc
Editor: Li Yi
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