In Zhanjiang, the local people boiled the duck, selected the duck once, and cooked the duck twice, and the taste was triple. The ducks selected are local fine-boned farm ducks, and feed ducks and big-boned ducks are never used. Cooking ducks requires slow cooking and soaking, and it can be cooked until it is 80% mature; Ginger and garlic are used as ingredients. Chicken and duck are cooked in boiling water with a little salt, and the cooked soup is cooked into fried rice (which is what we call duck rice). When the duck was cooked, Chinese herbal medicines such as star anise and sand enamel were put in, but because the dosage was just right, the duck was not ashamed, so it didn't feel like a medicinal material.

Ducks used for white cutting are not newly hatched ducklings, but each one weighs about six pounds. The practice of boiled duck itself has a strong flavor of duck meat, and there is another flavor as strong as it, but the two are never contradictory, on the contrary, it is more memorable, that is, everyone thinks that ordinary sauce service. There are three bowls in the shop, one is minced garlic, the other is Jiang Mo, and the other is soy sauce and a pot of oil. Ginger for chicken and garlic for duck.

First of all, sauce sauce, duck meat was originally cut in white, and the taste should be dipped, but the essence of this sauce sauce is peanut oil squeezed from Zhanjiang small peanut oil! Zhanjiang farm duck, boiled duck, served with authentic Zhanjiang peanut oil dipped in soy sauce. I don't feel greasy, but I find it exciting.

Then rice. Rice is not boiled in water, but cooked in duck soup. Cooked rice is soft and fragrant!

Here, eat a good duck slowly with ducks and rice and experience the happy feeling of tender meat and fragrant bones. I think this is the most touching and charming place of duck rice!