Shuidong salted duck (a specialty of Youxi, Fujian)

Introduction to Shuidong Duck

Duck is a cured food made from ducks, divided into two types: cured duck and spring duck. Due to its tender and tight flesh, rich aroma, and characteristics of being "dry, flat, crispy, tender, and fragrant", resembling a board, it is named "board duck"

What is the nutritional value of Shuidong duckThe fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis, and various inflammations, as well as anti-aging. Duck meat contains abundant niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction

What are the product features of Shuidong salted duck

Youxi Shuidong Plate Duck has a unique flavor, a long history, beautiful color, a refreshing fragrance, and is suitable for all ages. It is a high protein, low-fat food

How did the history of Shuidong duck come about

There are multiple townships producing Youxi salted duck, among which the salted duck from Shuidong Village in Chengguan Town and Wenfeng Village in Xicheng Town are more famous. Therefore, it is called Shuidong duck or Wenfeng duck

The method of making Shuidong salted duck

The method of making Shuidong salted duck is to kill the half muscovy duck, cut off the duck claws and wing tips, cut open the duck belly, marinate it with soy sauce, monosodium glutamate, white sugar, five spice, chili powder, etc. for 2 hours, then use bamboo paste to bow open the duck body, use bamboo sticks to fix the duck body into a flat surface, and then put an iron frame on a charcoal pot. Place the duck on both sides of the iron frame and bake it. While baking, brush the sauce made of the above seasonings and sesame oil on the duck body until it turns a sauce red color and is cooked thoroughly

How to distinguish the authenticity of Shuidong salted duck

A good duck has a flat round shape, with hard legs, a dry body, smooth and wrinkle free skin, white or milky white color, dry abdominal walls, with external frost, protruding sternum and chest, and exposed cervical spine. Muscle contraction, tight and smooth cut surface, rose red in color, with the inherent scent of duck. When boiling water, the meat broth becomes fragrant, with large areas of fat on the liquid surface, tender and delicious meat, and a strong mouthfeel. Poor quality duck has a pale red or yellow body surface, with a small amount of oil seeping out, moist abdominal cavity, and visible mold spots. The muscle section is dark red in color, with a loose and dull texture. The subcutaneous and intra-abdominal fat has a crackling smell, and the abdominal cavity has a fishy or moldy odor. After boiling, the meat soup has a poor umami taste and a mild halal flavor. If the whole body of the duck is dark red or purple, it is mostly processed from sick or dead ducks, and the color, aroma, and taste are extremely poor, making it unsuitable for consumption