It is said that salted duck was first introduced to Hunan from Thailand, and then to Changde. On the basis of absorbing the essence of the original craft and according to Changde people's own tastes, the clever Changde people introduced a series of salted ducks such as qianzi, delicious snake and soybean, which were soaked in special brine and had endless aftertaste.
Sensory characteristics:
(1) appearance: the whole body is red and shiny, and the color is dark red or sauce brown. The pallet is formed completely, flat and soft, and has a sense of texture.
(2) Taste: The sauce is rich, spicy and refreshing, with crispy skin and tight meat, not greasy or fishy, and very chewy.
Raw materials:
(1) breed: native duck.
(2) Conditions of origin: The natural wetlands, lakes, rivers and other biological resources within the scope of origin are rich, such as rice, fish and shrimp, snails, aquatic plants, insects, etc., especially freshwater snails.
(3) Raw duck: Adult female duck, healthy, with bright fur, raised or semi-raised for 370-700 days, and live weight 1400g ~ 1600g.