Chengdu City, there is a professional pickled and brined duck store named Rat hole Zhang duck, its reputation to say a little, forty years ago, rang half of Sichuan. The store to make camphor tea duck pick tender duck, with camphor leaves and jasmine tea burning camphor tea smoke produced by the end of smoked, and after pickling, steaming, deep-frying, brining and other processes made. The finished product is bright red in color, crispy skin and tender meat, fresh and fragrant, so its fame spreads far and wide at home and abroad. In 1954, the Sichuan chef Fan Junkang went to Geneva with Premier Zhou and served this dish as a banquet. Chaplin ate, to the world's rare flavor, but also Premier Zhou let him take one home with his family **** enjoy. Kong Daosheng, Zhang Deshan, Chen Zhigang and other famous Sichuan chefs, the fifties and sixties to the Czech Republic, North Korea to teach cooking techniques, have taught the camphor tea duck. Many foreign guests ate, praised, some time and time again to taste this dish, that the Sichuan camphor tea duck than the Beijing duck is better.

Rats hole of camphor tea duck has won the Ministry of Commerce "Golden Tripod Award", "Tianfu Food Expo Gold Medal" and "Chengdu Famous Snacks" title. Rat hole duck store owner surnamed Zhang, known as Zhang duck. But Zhang is a big surname, a big Chengdu, selling marinated duck hundreds of signs are countless, it is difficult to distinguish between the real and the fake. In order to show the difference, the old buyers will be Zhang Duckzi's place of sale added in front, called "rat hole Zhang Duckzi". At the end of the Qing Dynasty, there were two places in Chengdu called Rat Cave. One was an alleyway on Pepper Street outside the East Gate, which was called "Rat Cave" because of its narrow entrance and the chicken feather store inside. The other is a small alley at the intersection of Tidu East Street and the Department of Socks Street, because the alley is narrow and deep, there are teahouses, guest houses, hotels and jokingly called Rat Cave. Rat hole Zhang duck store owner called Zhang Guoliang, in 1928 with his father in front of the rat hole in Titus Street to sell roasted ducks. 1931 moved to the opposite side of the then "Jiangdong Bathroom" in front of the business, named "Fuk Luk Heen. The next year, his father last year, he took two brothers to support the business down. In business, strictly adhere to the "not afraid of people do not buy, only afraid of the goods are not true; not afraid of no one please, only afraid of the art is not fine" of the father's motto, and gradually find and summarize a set of experience, and abide by it to this day.

The processing should be fine. The blood is removed, and the hair is picked clean. The inner organs are taken out through small holes under the wings. The legs are inserted with bamboo sticks for flavor, and then boiled in a pot of boiling water and then taken out of the pot. Into the smoker to camphor leaves and jasmine tea smoke smoke. After coming out of the cage into the steam bar, and then deep-fried in a frying pan, so that it is brownish-red, removed from the slaughter into small pieces, plate plate into a duck shape, brush with sesame oil can be.

Eating method to pay attention to. Camphor tea duck on the table, generally should be equipped with green onion sauce plate, and lotus leaf cake with food. Lotus leaf cake for the flour steamed into a small cake, soft texture, taste light, color white, and camphor tea duck taste crispy, taste thick, color brown and red, and the lotus leaf cake to form a visual sense of touch and taste contrast, coupled with green onion sauce for dipping, it is frying can not be said. In addition, camphor tea duck also pay attention to hot food, now fried now eat, so that the camphor tea flavor is more intense, if then drink a cup of wine, Xu Xu mouth, that duck flavor is indeed with Lunjian.