Which Chinese duck is the best? After comparison, these 6 kinds of ducks are really good, how many have you eaten?
Poultry ingredients are the regular dishes on the table of Chinese people. Chicken has the highest appearance rate, followed by duck. In contrast, the duck meat is fat but not greasy, juicy and delicious.
All over the country, there is a habit of eating duck. There are many cooking techniques, different appearances and tastes, and they are full of strong local characteristics.
Hundreds of duck recipes, which ones are the best? Below, I will introduce 6 kinds of ducks that are very flavorful and popular. Let’s see how many you have eaten.
- Peking duck
"You are not a hero if you don't go to the Great Wall. It is a pity not to eat Peking duck." Peking duck is a famous Beijing delicacy at home and abroad. It was founded in the Ming Dynasty and was originally a court food.
Peking duck is divided into 2 genres: hanging oven roast duck and braised oven roast duck. The selected high-quality meat duck Peking duck (crammed duck) is roasted with fruit charcoal fire.
Peking duck is round and full in appearance, ruddy in color, and full of fruit and wood aroma. It has a fat but not greasy taste, crispy outside and tender inside, and mellow taste.
- Jiangsu Nanjing Salted Duck
The saltwater duck is most famous in Nanjing. Nanjing duck dishes are well-known at home and abroad, and the locals also love to eat ducks, so Nanjing is also known as the "Duck Capital".
Nanjing Salted Duck, also known as Osmanthus Duck and Jinling Salted Duck, has a history of more than 2,000 years and is a Chinese geographical indication product.
Nanjing Salted Duck is a low-temperature livestock and poultry product. After about one hour of low-temperature cooking, the duck has a distinctive taste. , Very delicious, fragrant, crisp and tender.
- Shanghai Babao Duck
Babao duck is a special delicacy in Shanghai, Jiangsu and other places. It is well-known at home and abroad. It is said that Babao duck is improved from Babao chicken.
Eight Treasure Duck is a boneless duck with its back open, stuffed with ham, scallops, wrist liver, mushrooms, shrimps, chestnuts, glutinous rice, diced chicken, green beans and other ingredients, put it into a large bowl, seal it and steam it.
Babao duck is plump and plump in appearance, beautiful in shape, moist and juicy, fragrant, tender and delicious in taste, rich in soup and delicious in taste.
- Ginger duck in Quanzhou, Fujian
Ginger duck originated in Quanzhou, Fujian, and is very good in southern Fujian, and later spread to other parts of China, and is very popular among people. Ginger duck is both a delicacy and a medicinal diet. It is nourishing but not greasy, warm but not dry. It is most suitable to eat ginger duck in spring.
When making, the duck should be blanched first to remove the fishy smell, then put into the pot and stir-fry with ginger slices to change color, then add spices, boiling water, rice wine, simmer in a pressure cooker, and collect the juice over high heat.
The ginger duck is rich in coke aroma, warm and delicious. The ginger slices remove the fishy smell of the duck meat, and the ginger slices are no longer spicy. It is absolutely amazing to eat with rice.
- Panned duck with Hunan sauce
Sauce plate duck is a famous Hunan dish and an outstanding representative of Hunan cuisine. It is popular in the north and south of the country.
Sauce plate duck is made of high-quality duck, soaked with more than 30 kinds of traditional Chinese medicine and more than 10 kinds of spices, and refined through more than ten processes such as air-drying and roasting.
The finished product of sauce pan duck is dark red in color, with crispy skin and flesh, refreshing taste, rich sauce aroma, long taste, endless aftertaste, fragrant, spicy, sweet, numb, salty, crispy and other characteristics.
- Sichuan Camphor Tea Duck
Zhangcha Duck is a popular duck recipe in Sichuan, and it is a famous dish at Sichuan cuisine banquets.
Legend has it that Ding Baozhen, a famous minister of the Qing Dynasty, sent a Chengdu native Huang Jinlin to serve the meal of the Empress Dowager Cixi. Huang Jinlin changed the smoked duck to use Sichuan camphor leaves and tea leaves, and the duck made was very popular with Cixi, and later this practice was brought back to Sichuan.
The practice of camphor tea duck is very elegant, and the smoking process is very important. After smoking with Sichuan camphor leaves or camphor sawdust, flower tea, etc., the special fragrance is very attractive, the duck skin is crispy and the meat is tender, and the color is dark red and oily.
In addition, Cantonese-style roast duck, white-cut duck, Guangxi lemon duck, Sichuan ginger duck, sweet-skin duck, and Yongzhou blood duck are also good.