In the early 1930s, Mr. Lu Zuofu, a patriotic industrialist, founded Beibei Jianshan Restaurant, which has a Jinyun sweet duck dish in the town store. After cooking, the adult duck is bright and sweet. Times are changing, but Jinyun Sweet Duck, a landmark dish of Jinyun Mountain, has been passed down by word of mouth to this day.
In the early 1990s, a young man named Deng Yongliang, who studied under Zhang Gang (former chef of Jianshan Restaurant) mastered the concept of making Jinyun sweet duck in Shimen, and on the basis of it, boldly innovated and chose Jinyun Mountain's characteristic products Jinyun hemp duck, laotan pickled radish, spices, pickled peppers and more than ten flavors of Chinese medicinal materials and other natural raw ingredients to pour a whole bottle of beer into the soup "naked cooking" resolutely without any modern industrial condiments to retain the most authentic taste of food and then slowly stew on a low fire to become a fragrant "Deng's wine stuffed duck"
Time flies, and the years fly by. In 1990, Master Deng improved the century-old Jinyun sweet duck into a soaked beer duck. For Chef Deng at that time, cooking and brewing duck were just a means of making a living. Today, 30 years later, the spatula in Master Deng's hand has precipitated the pain and joy of the years, but the malt aroma of the familiar wine-made duck wafts in the kitchen, and the cooking skills and wine-made duck have long been integrated into his life.
Nowadays, "Deng's Wine-stuffed Duck" has been rated as "Intangible Cultural Heritage of Beibei District" by the Beibei People's Government, and this honor comes from love, from adhering to this love that has stood up for several years and has not fallen, and this persistence has trickled around the mountains for thousands of years and is inexhaustible.
Source of the article: Public account shell