Gongqing City Plate Duck [Jiangxi Gongqing City Specialty]

What is Gongqing City Duck? Authentic Jiangxi Gongqing City Specialty: Gongqing City Plate Duck

Content Summary:Do you want to know what Gongqing City Plate Duck is? This article is a detailed introduction toJiangxi Gongqingcheng specialty - Gongqingcheng salted duck. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gongqingcheng salted duck. The full text takes about 7 minutes to read, mainly including the basic introduction of Gongqingcheng salted duck and its nutritional value? What are the product characteristics of Gongqingcheng salted duck? How did the history of Gongqing City's salted duck come about? The awards and honors of Gongqingcheng salted duck, as well as the tasting and eating methods of Gongqingcheng salted duck

Introduction to Gongqingcheng Duck

The water of Poyang Lake nurtures pollution-free ducks. The duck, made with special techniques, has a delicious taste and is a well-known specialty of Gongqingcheng.

. The Gongqingcheng board duck is named after its tender and compact meat, rich aroma, and characteristics of being "dry, board, crispy, tender, and fragrant", resembling a board. Gongqingcheng salted duck is based on traditional craftsmanship, using local hybrid flower ducks as raw materials. It is processed through steps such as selecting ducks, slaughtering hooks, soaking and blanching, cutting feet and wings, pulling offal, rubbing salt, pickling, processing, and drying. Through continuous exploration and improvement of pickling techniques, a unique production process for Gongqingcheng salted duck has been developed

Gongqing duck is famous both at home and abroad for its tender meat, fat but not greasy, crispy bones, fresh taste, rich aroma, moderate saltiness, and rich nutrition

1. Sensory characteristics: Flat and peach shaped, with tight muscles, thin and tender skin, smooth and hairless surface, intact and undamaged epidermis, yellow white or milky white color, dry abdominal wall, and rose red muscle section

2. Physical and chemical indicators: moisture ≤ 35.0%, salt (as NaCl) ≤ 6.0%, protein ≥ 25%, fat ≤ 35.0%, acid value (as KOH) ≤ 1.6 mg/g

How did the history of Gongqingcheng duck come about

As a newcomer, Communist Youth League members who were contemplating their entrepreneurial direction turned their attention to Poyang Lake. Poyang Lake has abundant aquatic vegetation and a pleasant climate. The vast reed marshes are a paradise for wild rare birds to live in, making it the perfect place to raise ducks. After some discussion, the whole society reached a consensus on raising ducks and doing business with salted ducks, and then embarked on a new journey of entrepreneurship

Tasting and Eating Methods of Gongqingcheng Plate Duck

1. Soak in 50 ° C warm water for 30 minutes, place in a container (without adding water), put in a pot filled with water, steam raw until cooked, and eat

2. Cut off the tail root before steaming and release ginger slices. Season with chopped scallions and garlic

3. Use the same method as above for the consumption of 5 external accessories such as claws, wings, and lower collar ducks