What are China's four famous ducks, and which one do you like to eat?

Since ancient times, chicken, duck, fish, and meat have been the centerpiece dishes for Chinese people, and in our daily lives, the meat everyone eats most is also chicken, duck, fish, and meat. And when it comes to duck meat, which has a distinctive aroma, I believe many friends first think of the very famous Beijing Roast Duck. In fact, China has "four famous ducks," so besides Beijing Roast Duck, which of the others have you eaten?

1. Beijing Roast Duck

The fame of Beijing Roast Duck is not only familiar to Chinese people; even foreigners who come to China must have a bite of "Beijing Duck" before they feel their trip is complete.

It is said that 1000 years ago during the Jin and Yuan periods, nobles and royalty loved hunting, and by chance they captured a pure white breed of wild duck whose meat was delicious and not greasy, and it has since been domesticated to this day. This duck breed became the "designated breed" for Beijing Roast Duck.

Because it was originally served to nobles, Beijing Roast Duck is all about refinement; a single duck involves careful attention to how many slices and how many cuts are made.

Authentic Beijing Roast Duck has a layer of golden oil between the meat and the skin, which is a sign of roasting to a certain level of mastery; with one cut, every slice has both fat and lean, and wrapping the delicate duck meat in a thin pancake with a little sauce is simply too delicious; the process of eating is also a kind of enjoyment.

Beijing Roast Duck is divided into two major schools: "hung-oven roast duck" and "closed-oven roast duck." The renowned "Quanjude" is the representative of hung-oven roast duck, while "Bianyifang" is the representative of closed-oven roast duck.

2. Shanghai Eight-Treasure Duck

Authentic Eight-Treasure Duck uses plump and strong young grass ducks; after splitting open the duck and removing the innards, ingredients are stuffed in with great effort. For example, shiitake mushrooms, winter bamboo shoots, diced ham, shrimp, green peas, glutinous rice, dried scallops, and more, then it is inverted into a large bowl, wrapped on the outside with cellophane, and the duck stuffed full of fresh ingredients is steamed for several hours, then finished with a unique sauce; both the texture and the flavor are excellent.

3. Nanjing Salted Duck

"Jinling duck dishes are the finest under heaven," and Jinling here refers to Nanjing. It is said that in Nanjing there are 100 ways to eat duck, with steamed duck, braised duck, whole-duck banquets, and more, all available; whatever flavor you want can be made for you, so it has been given the fine title of "Duck Capital."

Among so many kinds of duck, the most famous is salted duck. At first bite, you may feel the salted duck has little flavor, but after savoring it slowly, you will appreciate its elegant, lingering fresh fragrance; one bite is absolutely unforgettable.

Because salted duck is boiled duck, it is not greasy at all. However, although it looks like a very light ingredient, it tastes quite rich, completely different from roast duck and steamed duck; it is an entirely new taste-bud experience.

4. Sichuan Camphor Tea Duck

Camphor Tea Duck belongs to the category of smoked duck, and its preparation is elaborate and the requirements are very strict.

First, a male duck from autumn is selected, with thick meat and abundant fat, then the whole duck is coated and marinated with seasonings such as dried tangerine peel and Shaoxing wine, then smoked and roasted using fine camphor leaves and scented tea, after which it is sent to a steamer to steam for several hours, and finally it must be deep-fried in oil. Because the duck goes through 4 processes of marinating, smoking, steaming, and frying, it is also called "four-prepared camphor tea duck."

The camphor tea duck made with such time and effort has a firm and intact body, with a tempting dark red skin; when the duck belly is opened, the scalding steam carries the fragrance of camphor wood, tea leaves, and duck meat, and one bite combines crispness and tender freshness, making it impossible to stop. It is said that even Empress Dowager Cixi, who was picky about food, was especially fond of camphor tea duck.

The above is an introduction to China's four famous ducks. Of course, China's famous ducks are not limited to the four above. In addition, Hunan sauce-board duck, Fujian ginger mother duck, Yangzhou three-piece duck, Guilin lotus leaf duck, Pingxiang lotus blood duck, and others are also very famous. Among the four famous ducks above, which one do you like to eat?

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