Which duck in China is the best? After comparison, these 6 kinds of ducks are really good. How many kinds have you eaten?
Poultry ingredients are a regular dish on the table of ordinary Chinese people. Chicken has the highest appearance rate, followed by duck. In contrast, duck meat is fat but not greasy, juicy and delicious.
There is a habit of eating duck all over the country. There are many cooking methods, and the appearance and taste are different, all of which are full of strong local characteristics.
Hundreds of duck recipes, which ones are the best? Below, I will introduce 6 kinds of very flavorful and popular ducks. How many kinds have you eaten?
- Peking duck
"If you don't go to the Great Wall, you are not a hero. It's a pity if you don't eat Peking duck." Peking duck is a Beijing delicacy that is well-known at home and abroad. It was founded in the Ming Dynasty and was originally a royal food.
Peking duck is divided into two schools: hanging oven roast duck and stewed oven roast duck. The selected high-quality meat duck Peking duck (stuffed duck) is roasted with fruit wood charcoal fire.
Beijing Roast Duck has a round and plump appearance, ruddy color, and overflowing fruity aroma. It tastes fat but not greasy, crispy on the outside and tender on the inside, and has a mellow taste.
- Jiangsu Nanjing Salted Duck
Salted duck is most famous in Nanjing. Nanjing duck dishes are well-known at home and abroad, and the locals love ducks very much, so Nanjing has been dubbed the "Duck Capital".
Nanjing Salted Duck is also called Osmanthus Duck and Jinling Salted Duck. It has a history of more than 2,000 years and is a Chinese geographical indication product.
Nanjing salted duck is a kind of low-temperature livestock and poultry product. After about an hour of low-temperature cooking, the taste of the duck is different. , Very delicious, fragrant, crisp and tender.
- Shanghai Eight Treasure Duck
Babao duck is a special delicacy in Shanghai, Jiangsu and other places. It is famous both at home and abroad. It is said that Babao duck is improved from Babao chicken.
Eight-treasure duck is to open the back of the duck with bones, fill it 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.
The Babao Duck has a plump appearance, beautiful dishes, moist and juicy, full of fragrance, tender and delicious meat, rich and rich soup, and delicious taste.
- Fujian Quanzhou Ginger Duck
Ginger duck originated in Quanzhou, Fujian, and it is very popular in southern Fujian. Later, it spread to other parts of China and is very popular among people. Ginger duck is not only a delicacy, but also a medicinal food. 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 to remove the fishy smell, then put into the pot and stir-fry with ginger slices to change the color, then add spices, boiling water, and rice wine, put it in a pressure cooker and simmer, and the juice will be collected on high heat.
Ginger Duck has a strong burnt 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 delicious when served with rice.
- Hunan Sauce Salted Duck
Salted Duck is a famous Hunan dish and an outstanding representative of Hunan cuisine. It is popular all over the country. It is a delicious food and gift.
The salted duck is made of high-quality duck, soaked with more than 30 kinds of traditional Chinese medicines and more than 10 kinds of spices, and refined through more than ten processes such as air-drying and roasting.
The finished duck in soy sauce is deep red in color, crispy in skin and meat, chewy and refreshing, rich in sauce, long in taste, endless in aftertaste, fragrant, spicy, sweet, hemp, salty, crispy and other characteristics.
- Sichuan Camphor Tea Duck
Camphor tea duck is a very popular duck recipe in Sichuan, and it is a famous dish in Sichuan banquets.
According to legend, Ding Baozhen, a famous minister of the Qing Dynasty, sent Huang Jinlin, a native of Chengdu, to serve the Empress Dowager Cixi's meal. Huang Jinlin changed the ingredients of the smoked duck to Sichuan camphor leaves and tea leaves. The duck he made was very popular with Empress Dowager Cixi. Later, this method was brought back to Sichuan.
The method of camphor tea duck is very elegant, and the smoking process is very important. After being smoked with Sichuan camphor tree leaves, camphor wood chips, scented tea, etc., the special fragrance is very attractive. The skin of the duck is crispy and tender, and the color is deep red and oily.
In addition, Cantonese-style roast duck, white-cut duck, Guangxi lemon duck, Sichuan ginger duck, sweet-skinned duck, and Yongzhou blood duck are also good.