Lotus Blood Duck [Jiangxi Lotus Specialty]

What is Lotus Blood Duck? Authentic Jiangxi Lotus Specialty: Lotus Blood Duck

Content Summary:Do you want to know what Lotus Blood Duck is? This article is a specialized article that provides a detailed introduction to the lotus blood duck, a special product of Jiangxi province. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on the lotus blood duck. The full text takes about 16 minutes to read, mainly including the basic introduction of lotus blood duck and its nutritional value? What are the product features of Lotus Blood Duck? How did the history of the Lotus Blood Duck come about? The production method of Lotus Blood Duck, the awards and honors of Lotus Blood Duck, and the tasting and eating methods of Lotus Blood Duck

Basic Introduction to Lotus Blood Duck

Blood Duck is locally called Duck Cub Village, and is a common dish for worship, hospitality, and festivals during summer and autumn. According to different seasons, regions, and ingredients, it is divided into Hehua duck, earthworm duck, autumn duck, Longxi wine duck, and Shangxi salt duck. Ducks are cool in nature and are best eaten in summer and autumn

During the Southern Tang Dynasty, Pengyi from Jizhou, who was attached to Ma Yin, retreated from Lianhua to Hunan. His descendants became the chieftains of Xiangxi and occupied the region for hundreds of years. They migrated into the caste system and developed into a large clan. Their agricultural customs blended with the local culture, and even today, there are blood ducks in Xiangxi

In the late Ming and early Qing dynasties, the Lotus Fan family opened a duck hatching shop in Xiangtan, Hunan. Some members of the Lotus White Horse and Mao families studied under apprentices in Xiangtan, and their duck hatching skills returned to the outskirts of the county. As a result, Lotus had three duck hatching shops

In the late Qing Dynasty, Emperor Zhu Yifan presented this dish to the Qing court and it was included in the palace menu. In the summer of 1959, arranged by Liu Junxiu, a newcomer from Yongxin (serving in the Provincial Party Committee Secretariat), Li Guifa, a chef from the Lotus Guesthouse, was sent to Nanchang and Lushan with ducks to make lotus local dishes for the old comrades in Jinggangshan. At that time, during the Lushan Conference, Li Guifa worked in Nanchang and Lushan for a year, and the old comrades included Mao Zedong, He Zizhen, Zeng Zhi, and others. During the 2004 Yichun National Agricultural Games, senior chef Li Guohua brought his own lotus duck and special seasonings to perform for national leaders in Pingxiang

The fat content in duck meat is moderate, about 7.5% higher than chicken and lower than pork, and is evenly distributed throughout the body tissues. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, therefore, they have a low melting point of about 35 ℃ and are easy to digest

It is said that there is a person named Liu Delin in the Huotou Army, who comes from a hotel chef background and is skilled in stir frying dishes. Today, serving a drink to welcome Prime Minister Wen is quite significant, and he feels a bit nervous. Hurriedly stir fried a few dishes. It was time to stir fry the duck, so he put the chopped duck into the pot. Due to panic, he poured the unfinished blood wine into the pot as spicy sauce. By the time he realized it was too late, there was no remedy. He was afraid that pouring blood wine would not taste good, so he carefully stir fried it. Suddenly, he smelled a spicy aroma. Upon closer inspection, he saw that the dish was in a paste like, purple red color. After tasting it, it tasted even more delicious than usual. Liu Delin was overjoyed and thought to himself, "This is the first time we've cooked such delicious and delicious dishes today." As he took the dish out, Prime Minister Wen tasted it and couldn't help but praise it. He asked, "What kind of dish is this?" Liu Delin thought for a moment and replied, "Let's call it Blood Duck." Prime Minister Wen stood up solemnly and said, "Today, all the heroes will gather together to discuss the great cause of benefiting the country. We will drink blood wine, eat blood duck, and swear to fight the enemy to the end!" The mountains shook and the earth shook. On that day, the army set out to recapture Yongxin and other counties, and its momentum was greatly shaken, and its reputation was far and wide

Not only did Mao Zedong and the others never forget this dish, but Lotus Man was even more so. During the seventh and eighth months of the lunar calendar, there are many sacrificial festivals in rural areas. No matter how poor the family is, killing a duckling is still necessary. Rumor goes: On July 7th, kill some chickens and ducks. Kill a newly grown duck cub weighing five to six pounds, prepare yellow wine, tea oil, bright red chili, and sometimes add some luffa, green beans, and fresh eggplant, and cook carefully. The adults and children paid their respects to the gods, and after offering their ancestors, the elderly ate duck kidneys, the children ate duck legs, and the adults had a pot of small wine for a delicious meal. You can't eat this duck in other places. It has to be the crispy barking duck growing in Lianhua Mountain, the clear and bright tea oil produced in Lianhua Mountain, the mellow perfume wine made in Lianhua Mountain, the natural cool well water of Lianhua, and the craft of fried red pepper in Lianhua Village. When you eat it, the duck is fat but not greasy, the skin is thin and delicious, and even the bone can be eaten together. The taste is really unique. After it was rumored that the Han people in Jiangxi invented the method of stir frying blood duck, it spread to Yongzhou in Hunan, Quanzhou in Guangxi, Ningyuan and other places with the Chinese immigration history of "filling Hubei and Hunan with Hubei" (here "Hubei" referred to Hunan and Hubei in the Qing Dynasty, but before that, it was a combination of Jinghu South Road, Jinghu North Road and Guangnan West Road). As a result, the method of stir frying blood duck was introduced to Yongzhou in Hunan, Quanzhou in Guangxi, Ningyuan and other places, giving rise to practices such as Yongzhou blood duck, Quanzhou blood duck, and Ningyuan blood duck. But I still think that the blood duck of lotus is the authentic one

Method of making lotus blood duck

Lotus duck - for those weighing less than 1 kilogram, the taste and texture will be much worse if they are larger

A bowl of fresh duck blood, 15g of dried peppers, 6g of garlic, 6g of ginger, 30g of cooking wine, scallions, oil, salt, monosodium glutamate, pepper powder, and sesame oil

Fresh red pepper (there is a very small red pepper on the market, the same size as Hainan red pepper, with a particularly spicy taste and better effect), ginger, garlic, and aged glutinous rice wine

1. Slash the duck, put a little aged glutinous rice wine and salt in the blood bowl, and mix the blood evenly for about one to two minutes to prevent it from solidifying

2. Wash the duck and chop it into small pieces (friends with fast knives should not chop it into minced meat sauce) for later use

3. Cut the chili into diced pieces of the same size as the duck. Ginger and garlic are the same. How many ducks are usually served with the same amount of ingredients. The ratio of chili, ginger, and garlic is 2:1:1

4. Put tea oil in a red pot, fry the duck, dry the water, and add a little aged glutinous rice wine and soy sauce Then pour water, the best amount of water to just submerge the duck. Add salt and cover the pot. When a little water is left (about 70% cooked), add chili, ginger, and garlic Pour in the duck blood before cooking, stir fry and serve on a plate

Listed in the Olympic menu in 2008

In 2008, Lotus Blood Duck was broadcasted as a taste of Gan on Jiangxi TV and CCTV-2

Successfully applied for provincial-level intangible cultural heritage in 2009

Tasting and Eating Methods of Lotus Blood Duck

Main Ingredients

Lotus Duck - Less than 1 kg

Auxiliary Ingredients

One bowl of fresh duck blood, 15g/kg dried pepper, 6g garlic, 6g ginger, 30g cooking wine, scallions, oil, salt, monosodium glutamate, pepper powder, and sesame oil

Fresh red pepper (there is a very small red pepper on the market, the same size as Hainan red pepper, with a particularly spicy taste and better effect), ginger, garlic, and aged glutinous rice wine

Production process

1. Slash the duck, put a little aged glutinous rice wine and salt in the blood bowl, and mix the blood evenly for about one to two minutes to prevent it from solidifying

2. Wash the duck and chop it into small pieces (friends with fast knives should not chop it into meat sauce) for later use

3. Cut the chili into diced pieces of the same size as the duck. Ginger and garlic are the same. How many ducks are usually served with the same amount of ingredients. The ratio of chili, ginger, and garlic is 2:1:1<4. Put tea oil into a red pot, fry the duck, dry the water, and add a little aged glutinous rice wine and soy sauce

5. Then pour water, the best amount of water to just submerge the duck. Add salt and cover the pot. When a little water is left (about 70% cooked), add chili, ginger, and garlic. Before starting the pot, pour in duck blood, stir fry, and serve on a plate