Panel duck, a famous dish in southern China, is also a specialty of Jiangsu, Fujian, Jiangxi, Hunan, Anhui and other provinces. Plate duck to old duck as raw material cured food, divided into wax plate duck and spring plate duck two kinds. Because its meat is tender and compact, rich flavor, "dry, board, crispy, rotten, fragrant", like a board, so the name board duck. Without further ado, here's a look at China's best 10 board duck, locals as delicious, foreign diners praise!
1, Nanjing duck
Nanjing duck is commonly known as "Pipa duck", also known as "official gift duck" and "tribute duck", known as the "North duck South duck" of the name of a traditional dish in Nanjing, Nanjing duck is cured with salt brine air-dried and made of two kinds of waxed duck and spring duck. Because of its tender and compact meat, like a board, so the name of the duck, for the Jinling people love to eat the dishes, and therefore has "six dynasties flavor", "hundred good" reputation. Plate duck color and flavor. The appearance of full, fat skin white, tender and compact meat, eat crispy, fragrant aftertaste.
2, Suichuan duck
"Suichuan duck" is a major traditional specialty of Suichuan County, Ji'an City, Jiangxi Province, there are hundreds of years of processing history, the use of one of China's three famous ducks as raw materials, pickling, baking, sunshine based on the traditional technology, combined with modern scientific methods of processing, its shape such as the moon piano, color, smell and taste of good shape, known as "the king of preserved flavors," and is deeply favored by the majority of consumers! Favor, to the Jinggang Mountains, to the Suichuan, you can not help but eat "duck feast", especially can not help but eat eight children duck. 1999 Suichuan County by the State Ministry of Agriculture, the Chinese Agricultural Society of Specialty Economics Committee named "China's hometown of duck".
3, WUWEI plate duck
WUWEI plate duck is a traditional specialty of WUWEI City, Anhui Province, was created in the Qing Dynasty. It is made from Chaohu duck with about 30 kinds of traditional Chinese medicines and seasonings such as star anise, peppercorns, cloves, cumin, etc. It is smoked first and then brined. Plate duck is the business card of Wuwei County, Anhui Province. In WUWEI, do countless duck, famous mostly in the city, south of the city Ma family, east of the city Yan family, can be called women and children know the old, brine ingredients and smoked fire, are the ancestral secret, never show people. Wuwei people do not have to taste with their mouths, see the color and smell the aroma, you can determine the quality of good and bad, outsiders in this regard will never understand. So Wuwei people send duck to outsiders, often to explain is "Ma family" or "Yan family", to show the authenticity, but despite this, outsiders still do not understand the mystery. As for the Wuwei people go out to do duck, even if not authentic, as long as the hang "Wuwei duck" signboard, must be famous.
4, Jianou plate duck
Jianou plate duck is a traditional specialty of Fujian Jianou. Because of its shape, color, aroma, taste, fine workmanship, unique flavor, easy to eat, in the Qing Dynasty has long been famous, favored by consumers in the north and south, in the eighties that is China Food Corporation income "poultry and traditional poultry products" book, included in the national traditional preserved poultry products in the ranks of the famous duck, (Fujian) Jianou duck with (Jiangsu) Nanjing duck, (Sichuan) Jianchang duck, (Jiangxi) Nanan duck Together known as "China's four great ducks".
5, Nanan duck
Nanan duck is a famous traditional specialty of Ganzhou City, Jiangxi Province, Nanan duck has a long history, more than 500 years ago, and won the Panama World Expo Gold Medal in 1911. Nan'an duck is a local famous product of Jiangxi Province. It is beautiful in appearance, white in color, thin skin and tender meat, full of tail oil, crispy and chewy bone, fragrant and delicious, and attractive to the appetite. Become the domestic and foreign markets in the preserved flavor treasures. As early as in the Qing Dynasty (1850), Nan'an Province (i.e., the area around Fangya Mine, Nan'an Town, Dayu County) had duck production. At that time, it was processed by one family with the name of "soaking and pickling". In order to improve the quality of processing and export value, "bubble pickle" in the color, aroma, taste, type of continuous exploration, summing up the experience of the production process reform, pay attention to the fattening of ducks, and auxiliary board shaping, etc., so that the body of the duck to become a peach round, flat and dry, and thus the name: "plate duck".
6, Jianchang duck
Jianchang duck, Dechang County, Sichuan Province, a specialty, Jianchang duck is ecological free-range filling after fertilization of Jianchang duck as raw materials, through the traditional process of curing air-dried and become. Its shape is full, body dry skin bright, thick, tight rose-red, tender meat, rich flavor, not fat and not greasy. Jianchang duck has hundreds of years of processing history. According to Yuan and Ming historical records, Xichang was originally named Jianchang, known for producing duck, so the name Jianchang duck.
7. Gao tai duck
Gao tai duck, a specialty of Anhui Province, is produced in the Wangjiaba flood storage area. It is made from locally-raised, pollution-free ducks, hand-operated, and naturally air-dried by sunlight and night dew. Gao-tai duck is a duck specialty of Anhui Province, produced in Gao-tai Township of Funan County on the bank of the Huai River, which is a national flood storage area with a special geographic location, a lot of low-lying land, rivers and ditches, superior natural conditions and abundant labor resources. It is a natural pasture for agriculture, animal husbandry and fishery. The four distinct seasons, clean air and natural resources are the best place to produce pollution-free agricultural products. The most famous product is the "Gao-tai Duck" produced by the Gao-tai Duck Factory in Funan County.
8. Shadi Duck
Shadi Duck is a traditional specialty of Gan County, Ganzhou, Jiangxi Province, which belongs to Hakka cuisine. Gan County, "China's hometown of duck", its "Shadi" brand of duck using traditional techniques and modern technology combined with processing, known as "color, aroma, taste, type" are excellent, known as the king of preserved meat, exported to Hong Kong and Southeast Asia and other places. Shadi duck is one of the most precious foodstuffs used by the Hakka people in Gan County to treat their precious guests with great hospitality.
9. Shifang City Duck
Shifang City Duck is a famous snack in Sichuan Province, and is also a famous local delicacy and traditional product of Shifang City, with a history of more than 100 years. The history of duck production reaches as far back as the Yu Teal Dynasty of the ancient Shu Kingdom, and the history of gastronomy can be traced back to the Palace of the Marquis of Yong in the Western Han Dynasty and the Palace Banquet of the King of Shu in the 5th Dynasty. In the ancient book "Wang Jia Shang Recipe", Su Dongpo, a great writer and gourmet of Northern Song Dynasty, has recorded that he steamed honey wine from Mianzhu and took duck from Shifang City as an accompaniment to swim in the Yangtze River to make a Red Cliff Fugue. After that, the duck became a national favorite in Sichuan.
10, Shaxian duck Fujian Shaxian duck Department of traditional products, a long history. Song Dynasty Chancellor Li Gang banished to Shaxian, Shaxian duck as Fujian Shaxian plate duck poultry meat of the best. The product is made from half-fan ducks raised by farmers, with excellent meat quality, rich nutrition and exquisite materials. Fujian Shaxian duck originated from one of the most famous ducks in China, Jian'ou duck, the Department of Shaxian specifically to learn the art of Jian'ou, but there is another development, at present, in the spicy flavor of the duck even more than the Jian'ou duck. The finished product is like a flat plate, yellow color, meat flavor, salty and light, fragrant and not greasy, do not have to add any condiments, steam for ten minutes through the boiling water can be eaten.