Lei Guan Plate Duck [Anhui Lai'an Specialty]

What is Lei Guan Ban Duck? Authentic Anhui Lai'an specialty: Lei Guan Plate Duck

Summary:Do you want to know what Lei Guan Plate Duck is? This article is a detailed introduction to the special product of Lai'an, Anhui Province - Lei Guan Plate Duck. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information about Lei Guan Plate Duck. The full text takes about 5 minutes to read, mainly including the basic introduction of Lei Guan Plate Duck and its nutritional value? What are the product features of Lei Guan's salted duck? How did the history of Lei Guan's salted duck come about? The production method of Lei Guan duck and the awards and honors of Lei Guan duck

Basic Introduction to Lei Guan Plate Duck

Lei Guan Plate Duck is made from locally sourced duck or lean meat Cherry Valley duck, which is finely crafted through aging, traditional recipe, and modern technology. The process can be summarized as "stir frying with salt, marinating with clear brine, drying until dry, and steaming well". Only in this way can the duck be made with "white skin, red meat, and green bones". It is said that during the reign of Emperor Tongzhi of the Qing Dynasty, there was a man named Xie Fuxing in Leiguan Town. He used aged brine and a secret recipe passed down from his ancestors to make the meat of the salted duck, which was tender and tight. It tasted crispy and smooth, and was highly praised by the government. It was famous in more than ten counties and cities on both sides of the Yangtze River, so Leiguan salted duck was also known as "Xie Fuxing" salted duck at that time

What is the nutritional value of Lei Guan plate duck

After cutting the cooked Lei Guan plate duck into plates, there are four sentences describing it: "It is as thin as a square cake, tender enough not to be chewed, salty and light according to taste, and oil comes out in one bite."

How does the history of Lei Guan plate duck come about

The production method of Lei Guan plate duck

The method of steaming and cooking plate duck is very particular. Before cooking, rinse the surface layer with warm water and soak it in warm water until the duck meat becomes soft again. When cooking, add a small amount of crushed ginger, scallions, and two pieces of fennel to the water, and insert one piece of fennel, one piece of scallion, and several slices of ginger into the duck's stomach through the opening under the wings. Then, insert a hollow bamboo tube with a slope of about 4 centimeters into half of the duck's anus to facilitate the flow of soup inside and outside during cooking. First, warm up the cold water in the pot and put the duck in; Fill your stomach with water from the pot, soak for two minutes, then lift the duck neck to let the water in your stomach flow through the bamboo tube. Then fill the pot with water, cover it with a lid, raise the water temperature to 90 degrees, and soak for 15 minutes. The second time, empty the duck's belly and fill it with water from the pot. Then, turn the duck over and simmer over high heat for 20 minutes. Bring the water to a boil and let it cool for 10 minutes before serving

Awards and honors of Lei Guan plate duck

In 1997, the "Lei Guan brand" plate duck was rated as a high-quality product of township enterprises in Anhui Province.

. In 1998, it was awarded the title of "Anhui Famous Brand Agricultural Product"