Cherry Duck is an excellent breed cultivated by Cherry Valley Company in Lincolnshire, England for many years, also known as "Fast Duck" and "Super Duck" produced by Xinrun Group. Cherry duck appearance is very similar to the Peking duck, the whole body feathers white, head large, forehead wide, high nose ridge, beak orange, slightly concave slightly shorter than the Peking duck; neck flat and short, strong wings, close to the trunk; back wide and long, from the shoulder to the tail slightly sloping, chest wide and meat; legs thick and short orange-red, located in the back of the trunk.

Basic introduction Chinese name: cherry duck Latin name: Cerasus pseudocerasus G. Don Alias: duck binomial: Cerasus pseudocerasus Boundary: Animalia Phylum: Vertebrata Subphylum: Vertebrata Omnipoda: Ornithurus Subphylum: Ornithurus Subphylum: Ornithurus Asteroideae Order: Geese Family: Ducks Family: Ducks Subfamily: Ducks Ethnicity: Ducks Distribution area: In addition to Tibet, Xinjiang, outside the breeding habits, economic value, breeding technology, ecological brine duck folding, habits of life Cherry duck is both cold and relatively heat-resistant, can be raised in the water can also be dry pasture, like to inhabit in a dry place, can be mated on land. Cherry Valley duck temperament tame, not good at flying, easy to group, good ***, easy to manage large groups. Economic value Cherry duck from just born ducklings to finished ducks need about 46 days, is the world famous lean duck. It has the advantages of fast growth, high lean meat rate, high net meat rate and high feed conversion rate, as well as strong disease resistance. Breeding technology Feed formula 1, duckling period (1 ~ 25 days old) feed formula: corn 50%, rapeseed cake 20%, 10% broken rice, 10% bran, fish meal 7.5%, bone meal 1%, shellac 1%, salt 0.5%. 2, in the duck period (26 ~ 45 days old): corn 50%, canola cake 5%, broken rice 10%, wheat 17%, bran 12%, fish meal 4.5%, bone meal 1%, shellac 1%, salt 0.5%. 3, fattening period (7 ~ 15 days before sale): corn 35%, 30% rice bran, 26.5% coarse flour, soybean 5%, shellfish meal 2%, bone meal 1%, salt 0.5%, later remove soybean, reduce 5% rice bran, increase corn 10%. Feeding method When ducklings shell, 24 hours should be timely water, the method is to put a piece of plastic film on the ground, sprinkle some boiling water or one ten thousandth of hygromycin aqueous solution, let the ducklings free to drink water, at the same time, the pre-prepared feed mixed with water and wet sprinkled in the plastic film to let it feed, start less sprinkled, the side of the call to eat the side of the sprinkled, guiding ducks to recognize the food and look for food. 1 ~ 3 days of age every hour to feed once, required to eat within a short period of time. After 4 days of age, the feed is less and more frequent, prompting ducks to feed freely day and night, while drinking water should be clean and sufficient. Ducks in the period is the fastest stage of weight gain, to feed regularly, let it eat well, and increase the amount of exercise, so that the development of healthy. Fattening period is mainly to improve the amount of food ducks, with artificial feeding the best, will be mixed with suitable warm water into soft and hard feed, hand rubbed into finger-sized particles, with artificial filling irrigation, fill 3 ~ 4 times a day, each time the amount of filling according to the ducks digestive capacity, fill appropriate, reduce the amount of movement. Eco-saltwater duck folding Nanjing saltwater duck began in the Tang Dynasty, Xing in the Song Dynasty, flourished in the Ming and Qing Dynasties, the development of contemporary, Song Dynasty, there is a "Jinling duck food 甲天下", Ming Dynasty, "Ancient Academy, glazed towers, metaphysical satin, saltwater duck In the Ming Dynasty, "Ancient Academy, Liuli Tower, Metaphysical Satin, Salt-water Duck" was the ballad, and the salt-water duck was famous with Guozijian, Da Bian'en Temple, and Yunjin; in the Qing Dynasty, the salt-water duck, Suzhou embroidery, and balsamic vinegar were known as the three treasures of Jiangsu Province; in 1910, the Salt-water Duck made by Shen A De (great-grandfather of the founder of paddy music duck, Shen Xinjun) in the Chunhua Building of Huzhou, which is a part of the South China Sea Association of Persuasive Societies (a former student of the Expo), received the gold medal. "


Shin Run Eco Saltwater Duck is a specialty duck made by Shin Shin Jun, the founder of Shen Xin Jun. Xinrun Eco-Saltwater Duck is made from healthy grass ducks grown in a natural, ecological environment, and is carefully handmade by Shen Xinjun, the 9th generation of the Shen family, who adopts a century-old ancestral recipe and 18 unique techniques. Xinrun Eco-Saltwater Duck brings you a culinary experience, a symbol of taste, and a cultural heritage, which has been passed down for thousands of years in and around the walls of the city of Nanjing, the authentic taste of Nanjing. Characteristics: White skin, red meat, moist and oily. The duck is fat and salty when the fragrance of osmanthus floats. Ingredients 1 net duck (about 1500 grams), 12 peppercorns, 2 star anise, 5 grams of ginger, 2 green onions, 85 grams of refined salt. Production methods 1. will be young net duck to remove the small wings and feet, in the right wing under the ribs to open a 6-centimeter-long small mouth, take out the viscera, pull out the esophagus and trachea, dredging ***, soaked in water to wash and drain. 2. frying pan on the fire, put fine salt, pepper grains stir-fried and poured out for use. 3. Put the duck on the board, take 50 grams of pepper salt from the knife mouth into the duck belly shake well. Another 25 grams of pepper grain salt rubbed all over the duck body, and then the remaining pepper grain salt from the knife mouth and beak into the duck, into the jar marinade (1-2 hours in summer, 4 hours in winter), take out and put into the brine within the marinade (2 hours in summer, 4 hours in winter), and then hang in the ventilated place to dry, with a 6-centimeter-long bamboo tube inserted into the duck *** within the ginger 2 grams, 1 green onion, star anise 1 from the right wing knife mouth into the duck's abdomen. The right wing is inserted into the duck's abdomen at the incision. 4. soup pot with water, ginger 3 grams, onion 1 root, anise 1 boil, the duck head down into the soup pot, so that all the duck submerged in the soup, burned to the edge of the pot bubbles, warmed up over low heat for 20 minutes, the duck out of the control of the soup inside the abdomen, and then warmed up in the pot for 15 minutes, take out the draining, draw out the bamboo tube, cooled and cut into strips into the plate that is.