Shangjiang Duck Neck [Specialty of Changsha, Hunan]

What is Shangjiang Duck Neck? Authentic Hunan Changsha specialty: Shangjiang Duck Neck

Summary:Do you want to know what Shangjiang Duck Neck is? This article is a detailed introduction toHunan Changsha specialty - Shangjiang Duck Neck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shangjiang Duck Neck. The full text takes about 6 minutes to read, mainly including the basic introduction of Shangjiang Duck Neck and its nutritional value? What are the product features of Shangjiang Duck Neck? The production method of Shangjiang duck neck, etc

Basic Introduction to Shangjiang Duck Neck

Shangjiang Duck Neck is named after its unique triple sauce production: based on the inheritance of China's millennium old sauce production technology, it uses selected high-quality duck as raw material, and through the process of initial sauce flavor, complex sauce roasting, and three sauce blending, "finely crafted" to create a new classic of sauce duck with unique flavor

Ducks have the effects of clearing heat and detoxifying, nourishing yin and reducing fire, stopping bleeding and dysentery, and nourishing the body. In addition to supplementing various essential nutrients for the human body, they can also eliminate summer heat, promote health and strengthen the body. They contain more B vitamins and vitamin E than other meats, which can effectively resist neuropathy and various inflammations, as well as anti-aging

In the production process of sauce duck neck, dozens of traditional Chinese medicinal herbs are added, and the duck meat itself is rich in vitamin B and vitamin E, as well as high protein, which can be locked in through baking, cooling and other sauce making methods. In addition to the effects of nourishing qi and deficiency, lowering blood lipids, anti-aging, and beauty, it can be called a "highly nutritious snack"

After being marinated first, its flesh color is jujube red, fragrant and oily, with a rich aftertaste. Then, drain the water at room temperature and dry at low temperature; Secondly, when baked at 140 ℃, the meat is golden in color, dry and elastic, chewy and flavorful; Finally, a secret medicine package made from over thirty types of traditional Chinese medicine is simmered over low heat to fully dissolve various spices. The sauce duck produced after three degrees of sauce processing has the characteristics of rich sauce aroma and satisfying spiciness. The entire tasting process enjoys the pleasure of pulling the muscles on the duck's neck, and the overflowing sauce aroma mixed with fresh and spicy aroma fills the mouth, making it unforgettable for a long time<33. The braised duck neck is made of brine, so it is called braised duck neck. The main method of making it is to steam the ingredients together with the braised package. The resulting product has a lighter color, a reddish tint, and a spicy, numbing taste. Due to the strong braised flavor, the taste is stronger. Generally, there is no pickling, baking, cooling and other links in the processing of braised duck neck, so the meat is thick, and the taste is difficult to enter the bone marrow. Its bones are bright red, so it is tasteless to eat, leading to the inability to fully use the bone marrow, the nutrient accumulation part of the duck neck. In addition, the meat of Red-Stewed Duck neck is wet due to cooking, so it is not easy to preserve its quality. Generally, it is ready to eat or provided with high-quality refrigeration equipment for storage