It can be traced back to the late Qing Dynasty. It was around 1880, and Tang Zazi, a poor man in Shunqing City, began to pickle ducks to support his family. In the 30 years of the Republic of China, Yin Min, the former Laojun Township of Nanchong County, came to Nanchong City (now Shunqing District) to marinate ducks at the Liuhe Spring Hotel in Zhongdukou. He is unique in mastering the recipe of cooking and curing drugs, so he became a famous braised duck.
1957, Nanchong braised duck won the first place in the exhibition and appraisal of braised duck, goose and rabbit in the whole province. Therefore, Chongqing Queen Restaurant made a special trip to Nanchong to hire technicians to teach technology. 1962, Zhu De, He Long, Luo Ruiqing and other central leading comrades visited Nanchong and tasted Shunqing braised duck, which was highly praised.
The production of Shunqing braised duck is roughly divided into three processes: one is to kill the duck feathers, remove the internal organs and put them in a pot for a little cooking; The second is to put the cooked duck into a brine pot (brine is made of many kinds of traditional Chinese medicines and seasonings) and marinate it with fire; The third is to boil the vegetable oil, fry the salted duck in the oil pan and take it out at the right time.
Very distinctive. Marinated and fried, it tastes crispy and delicious.