There are two main raw materials for Yongchun White Duck Soup:

First, Yongchun Muscovy Duck. Second, white duck soup is an authoritarian seasoning. Here I first introduce Yongchun Muscovy Duck.

The duck used in Yongchun White Duck Soup is not our ordinary domestic duck, but muscovy duck, and the locals call it Dabai duck. The so-called "Muscovy Duck", also known as Humpty Dumpling Duck, Foreign Duck, Musk Duck, Muscovy Duck comes in white, black and black and white variegated colors. "Yongchun white duck soup" should choose pure white muscovy duck, and it is better to have a large body, preferably more than 1 kg.

Let's talk about the soup ingredients of white duck soup. The soup ingredients of Yongchun white duck soup are the secret recipe of this dish. There are ready-made soup ingredients of white duck soup in the market. Generally, a small bag is just enough for a duck to make soup. Looking at the ingredients in the soup, we will find that there are Angelica sinensis, Lycium barbarum, Codonopsis pilosula, Ligusticum chuanxiong, Radix Rehmanniae Preparata, Radix Paeoniae Alba, Amomum villosum, Fructus Amomi, etc., and there is also a powder packed in a small bag. The specific composition of the powder is unknown. According to Yongchun's friend, all the famous names of the soup are in the powder in this small bag. This magical little bag also adds many mysterious colors to this delicious food.

Let's talk about the specific method of this dish: first, wash the white duck, gut it, put it in an electric cooker (note: it is best to use an electric sand pot for stewing traditional Chinese medicine in the market), and add pure water or mineral water (note: don't put it in local tap water). Turn on the electricity and start the duck stew. Stew it with high fire first, and when the water boils, add the soup material of white duck soup (note: the soup material can be wrapped in gauze and put in). After adding the soup, stew it for about ten minutes with high fire, and then simmer it slowly. After simmering for two hours, open the lid and skim off the oil slick and sundries on the soup with a spoon. At this time, you will find that the soup has begun to become turbid and smelly. Cover it again and simmer for about five hours. When you open the lid five hours later, you will find that the soup has become very clear from the previous turbidity, as if it were nothing. At this time, the soup is stewed and can be eaten with a little salt.

According to Compendium of Materia Medica by Li Shizhen, a famous medical scientist in Ming Dynasty, white duck is the best, and it is the best medicine and food. It has the effects of tonifying deficiency, dispelling cold, promoting diuresis and promoting urination. Shigu White Duck Soup is a "muscovy duck with red face" raised by local farmers. It has a big head and a short neck, and a strong body. It is combined with more than 1 kinds of carefully synthesized adjuvants such as angelica, prepared rehmannia root and old paper. Besides, it is carefully cooked by knife and heat. It is delicious and rich in nutrition. It has the effects of nourishing yin and tonifying kidney, strengthening the body, restoring physical strength and beautifying the face. If you eat Shigu White Duck Soup frequently, you will receive unexpected results. Some overseas Chinese don't like big fish and big meat feasts when they return home, but they prefer white rice with white duck soup with stone drums, which is economical and time-saving, full and good, and has won the favor of all parties. Really: Shigu white duck soup, delicious and nutritious; Eating often strengthens the body, and the delicious food is famous.

When eating white duck soup, it is best to have two bottles of Zhejiang Huadiao wine. Pour the Huadiao wine into the kettle and add five or six pieces of plum. Boil it with strong fire and drink it while it is hot. The delicious white duck soup and the fragrant Huadiao wine really make people drunk.

When you carefully taste the white duck soup, you will find that it has a unique taste, a faint scent in its delicacy, a long aftertaste, and a kind of richness in its clearness, so that you can't feel whether the soup is clear or rich. When you have no time to think, you have been intoxicated by the soup, as if you were listening to a song of "Spring Snow" in the deep bamboo forest, and you are leaning down with brilliance, and listening to distant and seemingly singing on the beach where the moon is crowded. You will put all your troubles behind you and enjoy a good life.