Abstract
Kunyang Red-Stewed Duck is a specialty in Jinning, Yunnan Province, China, and has won the title of intangible cultural heritage. It is one of the most representative products in Yunnan. Due to the different geographical conditions, food culture, and local customs in Jinning, Yunnan, Kunyang Red-Stewed Duck has a unique style in Yunnan specialties, enjoys a high reputation, and is deeply loved by Kunyang Red-Stewed Duck lovers.
![Kunyang Red-Stewed Duck [Yunnan Jinning Specialty]](https://i.gtylx.com/i.png)
What is Kunyang Red-Stewed Duck? Authentic Jinning specialty in Yunnan: Kunyang Red-Stewed Duck? This article is a special article that introduces in detail the specialty of Jinning, Yunnan Province -- Kunyang Red-Stewed Duck. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Red-Stewed Duck in Kunyang. The reading time of the full text is about 6 minutes, mainly including the basic introduction of Red-Stewed Duck in Kunyang, and what is the nutritional value of Red-Stewed Duck in Kunyang? What are the characteristics of Kunyang Red-Stewed Duck? How did the history of Kunyang Red-Stewed Duck come from? The production method of Kunyang Red-Stewed Duck, etcBasic Introduction of Kunyang Red-Stewed Duck. Kunyang Red-Stewed Duck is a unique delicacy created by Zheng He, a great navigator and Jinning native, who learned from the production technology of Nanjing salted duck. Jinning County is close to the south bank of Dianchi Lake, and was the capital of ancient Yunnan. Kunyang Red-Stewed Duck is made of local duck with Chinese herbal medicine and other secret recipes. It is mellow and meaningful, and it is a masterpiece of all kinds of braised meat products. At present, Maolin Red-Stewed Duck and Caiqin Red-Stewed Duck in Kunyang are more representativeWhat is the nutritional value of Kunyang Red-Stewed Duck3. Duck meat contains about 16%~25% protein, which is much higher than animal meat. Duck meat has moderate fat content, about 7.5%, which is lower than pork. Its fatty acids include unsaturated fatty acids and short chain saturated fatty acids, with a low melting point and relatively high digestion and absorptionWhat are the characteristics of Kunyang Red-Stewed Duck<33
How did the history of Kunyang Red-Stewed Duck come fromHow to make Kunyang Red-Stewed Duck. Live ducks are all selected from Dianchi Ma ducks weighing over 1.5 kilograms, which are strong, fat, and tender, especially the male ducks with shiny green heads and fur are the most ideal. After slaughter, it needs to go through more than 10 processes such as blanching, washing, tearing, rinsing, emptying, pickling, sun drying, and braising
3. Duck meat contains about 16%~25% protein, which is much higher than animal meat. Duck meat has moderate fat content, about 7.5%, which is lower than pork. Its fatty acids include unsaturated fatty acids and short chain saturated fatty acids, with a low melting point and relatively high digestion and absorptionWhat are the characteristics of Kunyang Red-Stewed Duck<33
How did the history of Kunyang Red-Stewed Duck come fromHow to make Kunyang Red-Stewed Duck. Live ducks are all selected from Dianchi Ma ducks weighing over 1.5 kilograms, which are strong, fat, and tender, especially the male ducks with shiny green heads and fur are the most ideal. After slaughter, it needs to go through more than 10 processes such as blanching, washing, tearing, rinsing, emptying, pickling, sun drying, and braising
How to make Kunyang Red-Stewed Duck. Live ducks are all selected from Dianchi Ma ducks weighing over 1.5 kilograms, which are strong, fat, and tender, especially the male ducks with shiny green heads and fur are the most ideal. After slaughter, it needs to go through more than 10 processes such as blanching, washing, tearing, rinsing, emptying, pickling, sun drying, and braising
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