Changzhou Straw Duck [Jiangsu Changzhou Specialty]

What is Changzhou straw duck? Authentic Jiangsu Changzhou Specialty: Changzhou Straw Duck

Summary:Do you want to know what Changzhou Straw Duck is? This article is a detailed introduction to the special product of Changzhou, Jiangsu Province - Changzhou Straw Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Changzhou Straw Duck. The full reading time is about 5 minutes, mainly including the basic introduction of Changzhou Straw Duck

Basic Introduction of Changzhou Straw Duck

Straw Duck is a traditional rural dish with unique characteristics in the Changwu area, and its cooking techniques can be traced back to the Jiajing period of the Ming Dynasty.

. When Tang Jingchuan, a famous anti Japanese general, returned home victorious, his father and fellow villagers personally felt his glory and offered traditional farmhouse made rice straw ducks (braised ducks made from rice straw in the fields) to express their feelings. Later, this dish was brought to the court through the Jingchuan River of the Tang Dynasty, and further improved by the imperial kitchen, resulting in more sophisticated cooking techniques. Over time, the cooking technique of the palace straw duck was passed down to the people of southern Jiangsu and passed down from generation to generation in Changzhou

The cooking of Changzhou straw duck requires more than 10 processes, and the production techniques and skills are particularly exquisite. During its development and dissemination, it has also undergone constant changes, revealing some historical changes

Cooking process: First, place the chopped pig trotters together with the whole duck in a pot and rinse with hot water for about 2-3 minutes. After natural draining, saturate the block shaped pig trotters and fill them into the duck belly. Install the disk separately. Then use 5-8 strands of cleaned straw to wrap around the duck belly in an orderly manner along the duck spine from the neck root. Then start heating the pot, while putting fennel, cinnamon, fragrant leaves, and dried chili together in a bowl; At this point, you can control the heat to a low level, then pour in oil, boiling pot, and water. Pour the spices from the bowl into the pot, then place the already cooked duck in the pot and simmer over high heat for 30 minutes. At this point, the cooking technique for Changzhou straw duck involves adding ginger, cooking wine, high oil, pepper powder, monosodium glutamate, salt, and other ingredients in equal amounts to the pot, and then simmering on low heat for about 2 hours. After simmering over low heat, slowly remove the straw duck from the pot and place it on a plate. Then, mix soy sauce, sugar, and high oil in a pot over the stove to make a sweet sauce in proportion and pour it over the straw duck. Finally, garnish with cilantro and sprinkle some cauliflower. The finished straw duck has a brownish red color, a fragrant aroma, a fresh and fragrant taste, and excellent color, aroma, and taste

There is a tradition of making straw ducks in the Jiangsu, Zhejiang, and Shanghai regions, but the production process of straw ducks in Changzhou is the most refined. In Changzhou, the palace straw ducks made by Tangqiao Laoge Catering Co., Ltd. are the most popular and favored by citizens. The program "Serve You" on CCTV 2 once introduced the palace straw duck made by the old man from Tangqiao, Changzhou. This famous dish is now included in the "Jiangsu Famous Cuisine Encyclopedia"