Ginger duck originated in Quanzhou, Fujian, and later spread to other parts of China and even overseas. It is a famous traditional snack of Han nationality in Fujian. It can not only replenish qi and blood, but also nourish yin and reduce fire with duck meat. Medicinal diet in delicious food is nourishing but not greasy, warm but not dry, suitable for autumn and winter.

Because the beauty of ginger duck lies in the supplement of qi and blood, and the effect of nourishing yin and reducing fire of duck meat makes this medicated diet nourishing but not greasy, warm but not dry. The medicinal diet effect of removing fishy smell from old ginger is also the main reason why people generally like it. Ginger duck is a delicious tonic in winter. In the cold winter, after eating ginger duck, the whole body warmed up immediately after driving away the cold.

Efficacy of ginger duck:

1, with attractive food color, tangy aroma, delicious taste and rich nutrition, among which ginger slices have unique taste;

2, summer heat and dampness in spring and summer, lung dryness in autumn and winter, nourishing the stomach and strengthening the spleen, relaxing muscles and promoting blood circulation, dispelling cold and resolving phlegm and other effects.

3, salted duck, all lead with claws, in southern Fujian, often do "bye bye" (worship) before eating.

Ginger duck, as a traditional food in Quanzhou, has been thoroughly integrated into the food culture of Quanzhou and even Fujian and Taiwan. Ginger duck, as a favorite dish, has become a beautiful landscape on the table.

According to two books, China Pharmacopoeia and China Pharmacopoeia, ginger duck was originally an imperial dish, which was created by Wu Zhong, a famous doctor in Shang Dynasty, and later spread among the people, so it became a famous dish. Radix Rehmanniae Preparata, Radix Angelicae Sinensis and Radix Paeoniae Rubra have the functions of enriching blood and activating blood, Fructus Lycii has the function of nourishing liver and kidney, Radix Codonopsis and Radix Astragali have the function of invigorating qi, and old duck has the function of nourishing yin and reducing fire.

Composition:

For a whole duck, muscovy duck is selected as the top grade, or semi-muscovy duck or ordinary vegetable duck is selected; Accessories: ginger, that is, fresh ginger, sliced for use; Seasoning: sesame oil, sorghum wine, salt, sugar, etc.

Exercise:

1. First, the whole duck is marinated with seasoning;

2. Put the whole duck and ginger into a clay casserole with a cover;

3. Bury the casserole in the sand pile of an open iron pot and heat it, or put it directly on the fire;

4, ducks in the same casserole, after cooking, frying, burning, smoking, stewing, braised and other cooking processes;

5. Master the appropriate salinity, sweetness, chromaticity, fragrance, maturity and freshness;

6. Cut the whole salted duck into small pieces before eating, so that the salt on the duck's back and the soup at the bottom of the casserole are fully mixed with the duck meat.

Ginger duck has the characteristics of nourishing but not greasy, warm but not dry and fragrant, and has become the first choice for winter tonic in Fujian and Taiwan. After eating ginger duck, the whole body was warm and cold, and it was deeply loved by people in Fujian and Taiwan.

Conclusion Duck meat has always been a good material for nourishing stomach and kidney, and it is also a common dish on the table. Whether it is beer duck or all kinds of duck meat, they all have different tastes. Ginger duck, as a special product in the south, can't be missed.