Babel gourd duck is a famous traditional dish in Suzhou. According to the Southern Festival as usual recorded by Emperor Qianlong during his southern tour in the first month of the 3th year, it was the most widely known traditional dish in Suzhou at that time, and both Tiaoding Collection and Tongqiao Yibo Record were in Qing Dynasty. Jiangsu province is the origin of this dish, and then various special dishes such as Jiangsu cuisine, Anhui cuisine and Sichuan cuisine have established their own unique cooking methods in the course of its evolution. The main point of this dish is to remove the bones of the duck by the whole duck bone removal method, and to keep the duck skin from breaking. Eight kinds of stuffing are brewed in the abdominal cavity of duck (the stuffing of different specialties is different) and made into fenugreek shape accurately. The beef is tender, the stuffing is glutinous and the fire is evacuated, and the taste is salty and mellow.

practice; After deboning the ducklings which have been basically produced and processed, keep the shape detailed, clean and spare, cut the sea cucumber, squid, tendon, oyster mushroom, bamboo shoot and sausage into small snowflake slices, blanch them in hot water, steam the scallops and break them into small pieces, and steam the lotus seeds; Soak the steamed rice until it is half cooked, drain the water, take a pot, add all kinds of seasonings, add salt, chicken essence, rice wine, ginger foam, big oil and egg white, and mix to make eight-treasure stuffing < P >. Drag the duck wings from the abdominal cavity, fill in the half stuffing, put the duck neck in half, tie the mouth with sand cloth, and pinch it from the wings. The thin part of the waist is buckled with sand cloth, tied, and the formed fenugreek duck is slightly soaked in a hot water pot, and then it is fished up and drained. Melt maltose, evenly spread it on the duck's body, add cooking oil, heat it to 8%, put the money into the eight-treasure duck, fry it until the persimmon is light yellow, remove the sand cloth

Put the duck in a waist plate, add 4 grams of onion, ginger foam, salt, 1 gram of chicken essence, cooking wine and soy sauce, steam it in a cage until crisp and rotten, and then remove the onion and ginger. Pour the sauce into the pot, boil it, hook it into the water, add the bright oil, and pour it on the duck.