Yongxing Lu Ban Duck [Sichuan Kaijiang Specialty]

What is Yongxinglu Duck? Authentic Sichuan Kaijiang specialty: Yongxing Lu Ban Duck

Summary:Do you want to know what Yongxing Lu Ban Duck is? This article is a detailed introduction to the Sichuan Kaijiang specialty - Yongxing Lu Ban Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yongxing Lu Ban Duck. The full text takes about 8 minutes to read, mainly including the basic introduction of Yongxing Lu Ban Duck and the product characteristics of Yongxing Lu Ban Duck? The production method of Yongxing Lu board duck, etc.

Basic Introduction of Yongxing Lu Plate Duck

Yongxing Lu Plate Duck is a non-material cultural specialty of Yongxing Town, Qu County, Dazhou City. Founded in 1918, it can be said to be a characteristic delicacy in the eastern Sichuan region. It is a plate duck prepared with ancestral secret formulas and special cooking techniques. Lu Ban duck has a golden color, a crispy and tender meat, a unique taste, and a strong aroma. It is very suitable as a side dish for drinking. After several generations of exploration in practice, Lu Ban Duck has gradually formed a complete set of traditional folk food production techniques, especially roasting, baking, and seasoning preparation, which cannot be replaced by modern technology and machines. Lu Ban duck has a golden color, a crispy and tender meat, a unique taste, and a rich aroma. High nutritional value. It has been showcased multiple times at food culture festivals and has been featured in multiple newspapers and magazines. Lu Ban Duck was founded in 1918, using ancestral secret recipe ingredients and unique cooking techniques. Its traditional craftsmanship is known as the intangible cultural heritage of Yongxing Town, Qu County, Dazhou City. In June 2008, the production technique of Lu Ban duck was listed as the second batch of intangible cultural heritage in Dazhou City. Speaking of the origin of Yongxing's "Lu Ban Ya", there is also a little-known Longmen Formation. In the late 1930s, Lu Zihua, the eldest son of Lu Laoye from the Lujiagou branch of the Yongxing Lu Family Ancestral Hall, and Li Ruiqing, the daughter of Li's Vinegar Village in Sanhui Town, known as the "Little Chongqing" in eastern Sichuan, became friends with Qin Jin. Because both newlyweds have business acumen, Mr. Lu settled them in a prime neighborhood on Yongxingchang Main Street. At the beginning, they operated small taverns in Jiemianmen, with varieties of Baijiu, fried peanuts, dried tofu, baba cake cake, marinated water, marinated beef, spicy bean jelly, etc. These dishes are available everywhere, making business difficult. One day, a farmer picked up two large piles of ducks and sold them all over the street, but no one paid attention. He was very discouraged and said, 'Which duck do you want? Sell it at a low price.'. Li Ruiqing saw it and had a sudden inspiration to buy it all. She discussed with Lu Zihua that there was no Red-Stewed Duck on the street. We tried the duck soup in Lujiagou, our hometown, and the pub would have more business. In fact, when Li Ruiqing was a little girl, her mother's family made salted duck and braised chicken, and she pretended to play nearby, secretly memorizing the seasoning formula and processing techniques of the braised products. After marriage, it is common to see people from Lujiagou also braising salted duck, but only for their own consumption or entertaining guests. The young couple compared the seasoning formula and processing techniques of Lu Jiagou and Li Ruiqing's braised duck at home, and selected the best, forming a new seasoning formula and processing technique that they were proficient in. On the next rush day, "Lu Ban Duck" made a dazzling appearance at the Lu Family Tavern. The golden, shiny, and oily duck meat attracted a large number of diners and business flourished. Later on, she used her brain to constantly explore and improve the seasoning formula, cooking procedures, baking techniques, and duck viscera braising items in the production process. Over time, she gradually perfected the unique recipe and process for making Lu's salted duck, making it not only delicious in color, aroma, and taste, but also crispy in meat, bones, and organs, possessing a local flavor that is difficult to replicate. At that time, a catchphrase "Yongxing has a Lu Ban duck, I want to eat it again after eating it once. If I don't eat Lu Ban duck at the market, I will be anxious and unable to catch it" spread on Shangbei Road in Qu County, which shows that people have a great love for Yongxing's "Lu Ban duck".

As the stars shift, the world changes. This "drum eyed dish" from my hometown has entered a intermittent journey in the long river of time. In the 1970s and 1980s, the surviving couple of Lu Zihua returned to their old business and made improvements on the basis of the original, forming a unique recipe and processing technology for seasonings and spices. What are the product features of Yongxing Lu Ban Duck?

Lu Ban duck has a golden color, a crispy and tender meat, a unique taste, and a rich aroma. It is very suitable as a side dish for drinking.

The production method of Yongxing Lu Ban Duck

1. Select local high-quality 1 to 2 kilograms of duck, first bleed and then kill it, then put it in hot water at 70 to 90 degrees Celsius for perming and plucking. Remove the fur thoroughly, then use a red hot steel plate soldering iron to start from the head and neck of the duck, and burn it all over the body (previously fresh straw burning), removing the fuzz and sweat until butter is burned. Cut open the stomach and remove the internal organs, place them for later cleaning and organization.

2. Then use an iron chisel to open the duck's inner cavity into a plate shape, and apply sesame oil to the entire duck skin surface.

. Place the duck in the coke oven and bake on low heat for about 15 minutes until the duck's inner cavity is dry without any blood or water, until the skin turns golden yellow. 3. After the roasted duck is cleaned multiple times, it is placed in a special brine pot. The cleaned and tied duck organs can be put in at the same time. Then, a brown bag or cloth bag containing seasonings and spices (star anise, licorice, cinnamon, purple grass, grass roots, grass fruit, cassia seeds, tangerine peel, cloves, sweet trees, Sichuan peppercorns, Sichuan peppercorns, fennel, white gourd, white atractylodes, fragrant leaves, sannai, sand ginger, salt, etc.) is placed in it. Cover and simmer for about 1 hour until the duck meat is cooked thoroughly. Turn off the heat and soak for 2 hours, then take it out and let it cool to collect sweat.

4. The Lu Ban duck made in this way has a golden color, a crispy and tender meat, a soft and smooth texture, and a comfortable taste. The bones are easily broken when chewed, and the aroma echoes after eating.