Jiaji Duck [Hainan Qionghai Specialty]

What is Jiaji Duck? Authentic Hainan Qionghai Specialty: Jiaji Duck

Summary:Do you want to know what Jiaji Duck is? This article is a detailed introduction to the Hainan Qionghai specialty - Jiaji Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jiaji Duck. The full text takes about 9 minutes to read, mainly including the basic introduction of Jiaji Duck and its nutritional value? What are the product features of Jiaji Duck? How did the history of Jiaji duck come about? Tasting and eating methods of Jiaji duck, etc

Basic Introduction of Jiaji Duck

Jiaji Duck, commonly known as "Muscovy Duck", is a high-quality duck introduced by overseas Chinese of Qiong origin from abroad in the early years. It was first bred and bred in Jiaji Town, Qionghai City, and is most famous for the Muscovy Duck raised by a resident surnamed Ding on Jiaxiang Street in the town. Its characteristics are that the duck meat is thick, the skin is white, smooth and crispy, there is a thin layer of fat between the skin and flesh, and the taste is sweet

The breeding method for additive ducks is particularly particular: first, feed the ducklings with freshwater small fish, shrimp, earthworms, and cockroaches. After about two months, when the ducklings' feathers begin to grow, they are then housed in cages to reduce their range of movement. Rice and rice bran are mixed and kneaded into small clumps for feeding. After more than 20 days of fertilization, the duck's mouth and feet turn white, fat seeps into the muscles, and the meat is tender and fragrant. Additive ducks fed in this way are called "authentic additive ducks"

The method of raising ducks: First, feed the ducklings with freshwater small fish, shrimp, earthworms, and cockroaches. After about two months, when the ducklings' feathers first appear, raise them in small circles to reduce their range of movement. Then mix rice and rice rubber into small clumps and feed them. After 20 days, they will grow into meat ducks

The appearance of Jiaji duck is different from that of local grass ducks and Beijing ducks. It has a flat body, a red crown and yellow fins, and black and white feathers. Due to the different methods of raising Muscovy ducks in the Jiaji region compared to other areas, their jerky is large, their skin is thin, their bones are soft, their meat is tender, their fat content is low, and they are not greasy when eaten. Therefore, people refer to Muscovy ducks raised in Jiaji as Jiaji ducks due to their high nutritional value

1. Cut the neck of the live duck and bleed it, remove the hair with hot water, cut the lower abdominal opening, remove the internal organs, rinse with water, and air dry

2. Boil water over high heat, add an appropriate amount of alkali salt, ginger, and garlic (crush), and when the water temperature reaches 80 ℃, blanch the duck in the water, then simmer over low heat, keeping the water temperature slightly boiling but not too hot. When the duck is only cooked (with elasticity, use chopsticks to poke the meat into the top of the duck leg without bleeding), lift it up. After natural cooling, cut the pieces and put them on a plate, and build them into a whole duck shape for seating

3. Seasoning: Mix minced garlic and ginger with rolling duck soup, squeeze in sour orange juice (if there is no sour orange juice, dilute with vinegar or vinegar extract instead), add salt, sugar, and chili sauce to make it. It has various flavors including sour, salty, sweet, and spicy

Features: White skin and thick flesh, enticing aroma. Seasoning enhances flavor, refreshing, crispy and smooth, thought-provoking

Effect: Hainan folk regards Jiaji duck as a medicinal food for nourishing deficiency and fatigue. Eating it together with Cordyceps sinensis can nourish the body; Eating sea cucumber together has a greater nourishing effect; If eaten with glutinous rice boiled duck Congee, it can nourish the stomach, nourish the blood and stimulate fluid

Jiaji duck is abundant in Jiaji Town, Qionghai City, Hainan, and is one of the four famous dishes in Hainan. It is said that Jiaji duck is a high-quality duck introduced by overseas Chinese from Malaysia more than 300 years ago, hence it is called "Muscovy Duck". Its appearance is different from the local grass duck and Beijing duck. It has a flat body, a red crown and yellow crown, and black and white feathers. Due to the different methods of raising Muscovy ducks in the Jiaji region compared to other areas, their jerky is large, their skin is thin, their bones are soft, their meat is tender, and their fat content is low. They are not greasy when eaten and have high nutritional value. Therefore, people call Muscovy ducks raised in Jiaji region Jiaji ducks

Tasting and Eating Methods of Jiaji Duck

The best way to eat this duck is to chop it white. There are various cooking methods for Jia Ji duck, but "white chop" (also known as "white chop") is the most famous for its authentic flavor. Generally, there are three ways to eat Jia Ji duck: sliced white, salted duck, and roasted duck; In order to achieve the original flavor, locals mainly use white cuts, which are large in size, thin in skin, soft in bone, tender in meat, and low in fat. They are fatty but not greasy when eaten, and have a fragrant taste. And the seasoning is particularly particular: mix minced garlic and ginger with rolling duck soup, squeeze in sour orange juice, add refined salt, white sugar, and chili sauce to make it