Jianchang Plate Duck [Sichuan Dechang Specialty]

What is Jianchang salted duck? Authentic Sichuan Dechang specialty: Jianchang duck

Content summary:Do you want to know what Jianchang duck is? This article is a detailed introduction to the Sichuan Dechang specialty - Jianchang salted duck. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Jianchang salted duck. The full text takes about 9 minutes to read, mainly including the basic introduction of Jianchang salted duck and the product characteristics of Jianchang salted duck? How did the history of Jianchang salted duck come about? The awards and honors of Jianchang salted duck

Basic introduction of Jianchang duck

Jianchang duck is made from ecological free range and fertilized Jianchang duck as raw material, which is marinated and dried by traditional techniques.

. Its appearance is full, the body is dry and the skin is shiny, plump, tightly arranged in a rose red color, the meat is tender, the aroma is rich, and it is neither fat nor greasy. Jianchang salted duck has a processing history of hundreds of years. According to historical records from the Yuan and Ming dynasties, Xichang was originally named Jianchang and was known for producing salted duck, hence the name Jianchang salted duck. On June 19, 2015, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Jianchang salted duck"

Regional Scope

The production area of Jianchang salted duck covers 13 townships in Dechang County, Sichuan Province, including Dezhou Town, Yonglang Town, Leyue Town, Mali Town, Ayue Township, Xiaogao Township, Jinchuan Township, Laonian Township, Wangsuo Township, Liusuo Township, Badong Township, Kuanyu Township, and Cida Township

Jianchang salted duck has a plump appearance, a dry body with shiny skin, tender and tight meat, rich aroma, richness and tightness, and a rose red color when cut open. It is fat but not greasy, fragrant and delicious, with the characteristics of aroma, crispness and tenderness. The fatty acids in the meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats. Compared to other production areas, Jianchang duck has the characteristics of high protein, low fat, and low cholesterol, which is very in line with modern people's health concepts. Jianchang duck meat contains abundant niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction

Jianchang duck is a type of duck that is grazed and raised for 3-4 months. It is then fattened for 1-2 weeks, and the slaughtered carcass is marinated with salt and supplemented with natural ingredients such as green peppers, mushrooms, ginger, Sichuan peppercorns, and pepper. After being marinated for 1-2 days, it is naturally air dried and then subjected to embryo stacking and shaping to obtain the final product. Soak, wash, cook, chop and eat immediately before consumption, or steam

The ancestors of Dechang began raising ducks as early as the Qin and Han dynasties. In the sixth year of the Xiantong reign of the Tang Dynasty (865 AD), they were ordered to establish Jianchang Prefecture. After Dechang became part of Jianchang Prefecture, it was named "Jianchang Duck". Afterwards, farmers became accustomed to raising "Jianchang ducks" and bred them on both sides of the Anning River, mainly in towns such as Mali, Ayue, Dezhou, and Wangsuo in present-day Dechang County. Jianchang Plate Duck "is made from Jianchang duck and later collected and organized by Shen Wansan into a complete production process. During the Ming and Qing dynasties, Jianchang salted duck was listed as a tribute, and its beautiful name was also passed down among the people. Its production process was passed down from generation to generation by the Shen family and continued to flourish