Duck dishes are used all over China, such as Beijing roast duck, Henan Bianjing roast duck, Sichuan Zhangcha roast duck and so on. But when it comes to people from all provinces, only Jiangsu Province, where people are famous for eating ducks. There are dozens of cuisines made of ducks, and the number of ducks consumed in a year is as high as 6,543.8 billion, with an average of more than 300,000 ducks eaten every day.
1, crispy duck
Crispy duck is a traditional dish in Jiangsu, which is available in Jiangsu. The duck is salted with seasoning, steamed in a cage until cooked, and finally fried. The color is red and bright, and the taste is crisp. Add chopped green onion, sweet noodle sauce and tomato sauce, and the taste is richer. This dish pays attention to craft modeling, raw material collocation, beautiful modeling, soft color, set loose foam, crisp, soft and tender, delicious in one, deeply welcomed by guests from all over the world. This dish was later made into Sichuan cuisine, and its taste changed, which is more suitable for the taste of Sichuanese.
2, salted duck
Salted duck is a famous specialty in Nanjing, which belongs to Jinling cuisine and is one of the representatives of Jinling cuisine. Also called osmanthus duck. As early as the Spring and Autumn Period and the Warring States Period, there was a record of "building land to raise ducks" in Nanjing. According to the "Emperor Wu Ji", "Wu Wang built a city, and ducks were raised in the city for hundreds of miles a week." It shows that as early as the Spring and Autumn Period and the Warring States Period, Nanjing had the tradition of "building land to raise ducks". Nanjing is famous for its love of ducks, variety, quantity and wide spread, ranking first in the country. Therefore, Nanjing has the reputation of "Jinling duck dishes are the best in the world".
3. Jiang duck
Sauced duck is one of the famous dishes with traditional flavor in Jiangnan area. Named for its yellow and black color, it has the characteristics of freshness, fragrance, crispness and tenderness. Sauced duck also has the functions of clearing away heat and toxic materials, nourishing yin and reducing fire, stopping dysentery and nourishing. According to legend, during the period of King Zhao of Chu, there was a chef named Shi Jiu in the court of Chu. His skill was superb and his cooking was exquisite, which won the favor of King Zhao of Chu and foreign guests. It was he who invented the delicious dish of duck in sauce, which has been passed down to this day.
4. Nanjing salted duck
Nanjing salted duck, one of the three treasures in Jiangsu, enjoys a good reputation at home and abroad, and its production technology has a history of more than 600 years. It is a favorite dish of Jinling people, so it has the reputation of "flavor of the Six Dynasties" and "the best in the world". According to Qi Chunqiu quoted by Wu Jun in The Story of Xuanwu Lake, "salted duck began in the Six Dynasties, when the two armies confronted each other and the war was fierce. They had no time to care about food, so they cooked the duck with rice and wrapped it in lotus leaves, thinking it was military food, so they called it "duck wrapped in lotus leaves." This is the earliest Nanjing salted duck.
5. Jinling Roast Duck
Jinling Roast Duck is a delicious dish, with Nanjiao Duck as the main raw material and cabbage leaves and peppers as the auxiliary materials. Food is baked mainly by adding ingredients to the fire. Although it is not as famous as Beijing roast duck, it has a unique taste. It is characterized by golden skin, bright oil, crisp taste, crisp and tender duck meat, fragrant mouth, and equal color, fragrance and taste. It is a famous food in "Duck Capital" Nanjing.
6. Old duck soup
Old duck soup is a traditional famous dish with Jiangsu characteristics. The main raw materials are live old duck and refined salt. The soup is clear, fragrant and delicious, and the duck oil is Huang Liang, and the meat is crispy and delicious. It is a popular consumption soup pot food which integrates food health, traditional nourishing and folk dietotherapy. Generally speaking, ducks are over one year old, and sour radishes are also very delicate. The number of sour radishes depends on the size of ducks, and the brewing time varies with the size of radishes. Because they are the main seasoning materials of this dish, the requirements will be higher.
7. Three sets of ducks
Three sets of ducks are traditional dishes in Yangzhou and Gaoyou, Jiangsu Province. Wild ducks are the main ingredients, and the cooking skills of three sets of ducks are mainly stews, which are salty and delicious. "Three sets of ducks" are tender, the wild ducks are fragrant, and the pigeons are crispy and delicious. Some people praised this dish for its charm of "getting off the horse when you smell the fragrance, but stopping when you know the taste". Gaoyou duck was rich in Yangzhou and Gaoyou in ancient times, and now it is specially raised in Yangzhou and Gaoyou. Gaoyou is also called Gaoyou Duck, which is one of the three famous ducks in China, because it has the widest breeding range and the most advanced technology. Yangzhou is rich in lake ducks, which are very fat and delicious, and are high-quality raw materials for making duck dishes such as "Nanjing salted duck" and "salted duck".
8. Mother tanker duck Mother tanker duck is a traditional dish in Suzhou and Wuxi, Jiangsu Province, belonging to Jiangsu cuisine. /kloc-More than 0/00 years ago, there were many cruise ships in Taihu Lake, and all the boatmen cooked food for tourists. The boatman stewed the whole duck in a clay pot. Original flavor, rich soup, crisp and unbreakable meat, deeply loved by boatmen. Because there was no official name for this dish at that time, tourists called it "boat duck". Later, the chef in Suzhou improved the production, changed the original bone duck into pig bone duck, added Sichuan winter vegetables, shallots, shredded pork and other ingredients to the duck belly, and changed it to Suzhou's famous mother oil to taste better, so it was named "mother tanker duck".
9.babao duck
Babel duck is a traditional famous dish in Suzhou, which belongs to Shanghai cuisine and Jiangsu cuisine. Shanghai Chenghuangmiao Shanghai Old Hotel is the best one, so it is well-known at home and abroad as a must-see for gourmets. Babao duck is a duck with bones, stuffed with ingredients, buckled in a big bowl, sealed with cellophane and steamed. The duck shape is full and full, and the original juice is outstanding. When you come out of the cage, pour shrimp and green beans prepared with steamed duck original brine, and the house is full of fragrance.
10, drunken duck
Zuixian duck is a special food in Jiangsu province, which is made of dozens of Chinese medicines carefully selected, scientifically formulated and pickled regularly at low temperature and high pressure. Its aroma is delicious, crisp outside and tender inside, crisp and refreshing. After eating, it has many functions, such as helping digestion, invigorating spleen and appetizing, strengthening tendons and bones, beauty beauty, and resisting aging.
Compendium of Materia Medica calls "fairy bird" the first of all birds, which is called "duck" for short. It is composed of "A" and "bird" and is called the first-class bird. Eating it can clear away heat and toxic materials, tonify deficiency and qi, dispel wind and moisten lung. No wonder people in Jiangsu like eating ducks so much, which shows the benefits of duck meat.