Luoding-"wok" duck is the first famous dish in western Guangdong with duck as its ingredient.

why do you use double quotation marks for "wok"? Because in my impression, there is no specific or accurate word to record the name of this dish, the villagers transliterated it in Cantonese and wrote it in homophonic words, which are called "Woya" and "Pot Duck", but I think it is more appropriate to use "wok". First of all, the pot used by local people for cooking is pronounced "wok" in Cantonese, which is more appropriate than "nest" and "pot"; Secondly, the cooking utensils of this dish must use the "iron wok" of the firewood stove to make its flavor, which is what Cantonese often call "wok gas".

Closer to home, the success of delicious food comes from high-quality ingredients, and "wok" duck is no exception. The best way to make "wok" duck is to raise wild-range Ma duck, commonly known as local duck, which is 4-6 months old and weighs about 4 kg. Local ducks are free-range and have a wide range of activities. They are fed with natural grains, with compact meat quality, balanced fat distribution and rich muscle protein, especially those raised in rice fields. Located in the East Asian monsoon region, Nanyue is one of the areas with the richest light, heat and water resources in China. The unique climate and environment make rice harvest twice a year. Before and after Qingming and beginning of autumn, rice seedlings were inserted, and hairy ducklings were splashing in the green, eating insects and weeds in rice fields and growing with rice. Rice was harvested before and after the summer heat and beginning of winter, and the grown native ducks were eating the rice scattered in the fields, which became more and more fat. At this time, it was the most suitable time to become a dish.

"wok" duck has different practices in different local towns or villages. I have eaten at least two kinds. One is the unique skill handed down by my old mother. The method is to cook the whole duck first, then add soy sauce to another pan, heat it, fry the cooked duck until it is slightly golden yellow, and then pick it up and put it on a plate. The other is that I was touched by my brother's light. LS and I had the cheek to visit friends and eat with him. His best friend for many years personally cooked this special dish. This friend's cooking method was slightly different from his mother's. Specifically, the whole washed duck was first touched with salt, then fried in a hot iron pan until it was slightly golden, and fresh water was added for seasoning. After the fire was boiled, it was slowly stewed to collect juice, and after cooling, it was cut into pieces and put on a plate. The two different cooking methods of "wok" duck have slightly different flavors. The first one is dry and fragrant with little juice, and the second one is rich in gravy. Although one is to cook before frying, and the other is to fry before stewing, the steps of obtaining "wok" gas are different, but the delicious cooking will lead to the same goal.

there are two ways to eat "wok" duck. Because the process of cooking has been delicious, you can eat it directly when serving, but the locals prefer to dip it in the oil dish made of perilla or Bichi. The fragrance of these two herbs is very well matched with duck meat. Pick up a piece of "wok" duck and dip it in the oil dish and send it to the import. In an instant, the sweetness of duck meat fills the whole mouth with the unique fragrance of vanilla, and the taste is endless, which satisfies the homesick stomach and soothes the homesick heart? .