The word "duk" in this dish is not to be pronounced in its dictionary tones, but rather in a rounded, blasting sound, like the gurgling sound of a stew.
Spring bamboo shoots, the most crucial ingredient in the dish, are unique to the South because winters in the North are too cold for bamboo to survive the winter. In the south, it is only during the short period of time in the spring that you can taste this most precious seasonal ingredient. Therefore, the geographical limitation of the ingredients also led to the dish of pickled duk fresh, which became a delicacy unique to the South. But with the development of logistics, friends from all over the world can enjoy the delicious taste of spring bamboo shoots, such as stewed bamboo shoots, fried shrimp with spring bamboo shoots are more good flavor.
Every year in the spring, the family will always buy a lot of spring bamboo shoots to cook dishes, which pickled Duxin is a must-do dishes, salted meat, fresh meat and spring bamboo shoots the perfect blend of three, it seems to be the whole taste of spring are fused together. The salted meat here is different from the sun-dried meat in the north, nor is it the smoked and sauced meat, probably because of the continuous rain in the south, which makes it too late for the meat to dry out before it is cooked, but the product of this haste is in the pickled meat to bring out its full freshness, and it also becomes an indispensable ingredient of this delicious dish.
But every place seems to have its own flavor, and pickled dukkah is no exception. Some will add ham as the main ingredient, some will add chicken stew, but what remains unchanged is the flavor left by time.