Jiaji duck is produced in Jiaji Town, Qionghai City, Hainan, and is one of the four famous dishes in Hainan.

According to legend, the Jiaji duck is a fine breed duck introduced from Malaysia by overseas Chinese more than 300 years ago, so it is called "Muscovy duck".

Its appearance is different from the local meadow duck and Peking duck.

It has a flat shape, a red crown, yellow legs, and black and white feathers.

Because the method of raising Muscovy ducks in Jiaji area is different from other places, they have large breasts, thin skin, soft bones, tender meat, less fat, fat but not greasy food, and high nutritional value. Therefore, people raise ducks in Jiaji area.

Muscovy ducks are called Jiaji ducks.

According to measurements, Jiaji duck meat contains 34% protein, which is higher than that of chicken, pig, and beef. The fat content is about 12%, which is 8% less than that of Peking duck, and less than that of geese and grass ducks; while the breast and legs

Muscles account for about 60% of the total meat. It is a fat and meaty, high-protein, low-fat, healthy delicacy rich in amino acids and multiple vitamins. It can replenish deficiency and warm the stomach, strengthen muscles and bones, and promote blood circulation and qi.

Folks regard Jiaji duck as a tonic food for deficiency and fatigue. Stewing it with Cordyceps has a greater nourishing effect. For example, if it is eaten with duck porridge with glutinous rice, it has the effects of nourishing the stomach, nourishing blood, and promoting fluid production.

When it comes to enjoying Jiaji Duck, we also pay special attention to the condiments: use rolling duck soup, add minced garlic and ginger, squeeze in sour orange juice, add refined salt, sugar, and chili sauce to make it.

So how are these mouth-watering Jiaji ducks fed?

The Jiaji stuffed duck in Qionghai City is the most outstanding. Its characteristic is that the ducklings are fed small freshwater fish, shrimps, earthworms, and cockroaches from an early age. When they are about 70 days old, they start to stuff the duck with fertilizer, that is, "filling the duck" with rice.

, rice bran, bean cake, etc. are kneaded into a ball and stuffed into his mouth three times a day.

After more than 20 days of fattening, the duck's beak and feet turn white, the fat penetrates into the muscles, and the meat is fat and tender. Jiaji ducks fed in this way are called "authentic Jiaji ducks".

Generally, Jiaji duck can be eaten in three ways: white cut, salted duck, and roast duck, but the "white cut" best reflects the original flavor and is the most famous.

There are many cooking methods for Jiaji duck, but "white cut" (also known as "white cut") best reflects the original flavor and is therefore the most famous.

Ingredients: One Jiaji duck (weighing about 2 to 3 kilograms), 25 grams of ginger, 25 grams of garlic, and appropriate amount of salt.

Preparation: 1. Cut the neck of the live duck and bleed it, add appropriate amount of salt, ginger and garlic (beat it into pieces), and heat the water until the duck is only cooked (make sure the duck body is elastic, use chopsticks to shape it into a whole duck shape and serve it on the table). 3. Condiments:

Use rolled duck instead) Add refined salt, sugar, and chili sauce to mix.

Use acid and hot water to remove hair, cut open the lower abdomen, take out the internal organs, scald the duck in water at 80°C, then poke the upper end of the duck leg into the meat without bleeding. Use the water to cook the soup, add minced garlic and ginger, and squeeze in

Sour orange juice (not salty, sweet or spicy.), wash with water and dry. 2. Boil water over high heat, add to slow fire and simmer, keep the water temperature slightly boiling but not too boiling, pick up, wait for natural cooling and then cut into pieces.

When there is sour orange juice on the plate, rice vinegar or vinegar essence can be used to dilute it. Features: white skin and thick flesh, attractive aroma, condiments to enhance the taste, refreshing, crisp and smooth, intriguing.