Longsheng Green Duck [Guangxi Longsheng Specialty]

What is Longsheng Green Duck? Authentic Guangxi Longsheng specialty: Longsheng Emerald Duck

Summary:Do you want to know what Longsheng Emerald Duck is? This article is a detailed introduction to the Guangxi Longsheng specialty - Longsheng Emerald Duck. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information about Longsheng Emerald Duck. The full text takes about 6 minutes to read, mainly including the basic introduction of Longsheng Emerald Duck and its nutritional value? What are the product features of Longsheng Cuiya? How did the history of Longsheng Green Duck come about? Tasting and eating methods of Longsheng Green Duck, etc

Basic Introduction of Longsheng Emerald Duck

Longsheng Emerald Duck is named after its black and dark green feathers, which have a jade like luster. Mainly produced in the areas where Miao compatriots live, it is also called "Yangdong Duck" locally, which means ducks raised by Miao people. Mainly distributed in Madi and Weijiang Township, Longsheng County, Guangxi Zhuang Autonomous Region,. According to records, the "Yangdong duck" has black feathers with feathers and produces green shell eggs. It has good social compatibility and is suitable for free range on water surfaces and in rice fields. Longsheng Cui duck has a unique body shape and appearance, high ornamental value, and tender meat without fishy smell, making it a rare genetic resource for duck breeds

Duck meat is an excellent food for nourishment, with high nutrition, and is a type of meat we often eat. Duck meat is cold in nature, so it can nourish the stomach, tonify the kidney, eliminate edema, stop coughing and dissolve phlegm, etc. Duck meat has a good therapeutic effect on tuberculosis, so it is called the "holy medicine" for tuberculosis patients. Long ago, the Compendium of Materia Medica, a medical book in China, recorded that duck meat has dietotherapy effects

Duck meat has the healthiest fat. Duck meat is rich in B vitamins and vitamin E, and its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest. In addition, the fat in duck meat is different from other animal oils, and the proportion of various fatty acids is close to the ideal value. The chemical composition is very similar to olive oil, which can reduce cholesterol, and is particularly suitable for people suffering from atherosclerosis

The appearance characteristics of the "two blacks" of Longsheng Green Duck are extremely obvious, namely black feathers and black feet. This duck species has good appetite, strong vitality, tender meat, fragrant flavor, and no fishy or greasy odors

"Yangdong Duck" is a traditional breed of duck raised by the Miao people. In addition to being used as a delicious dish for festivals and entertaining guests, it is also a popular delicacy in Miao ethnic customs and activities. Miao people like to wear black clothes, wrap black headscarves, eat black glutinous rice, and also like to raise black ducks. At the same time, they believe that green shell eggs have a cooling and nourishing effect. In Miao culture, there have always been customs such as "smiling at the door", "laying ducks on the bed", and using ducks to worship the field god and pray for a bountiful harvest. These Miao cultures related to green ducks reflect the history of the formation of the Dragon Victory Green Duck

Tasting and Eating Methods of Longsheng Jade Duck

Jade Clear Soup Duck

Main Ingredients: 1 duck (about 1500 grams)

Auxiliary Ingredients: 250g spinach, 100g pork (lean), 100g wheat flour, 25g ham, 25g shiitake mushrooms (fresh), 25g water chestnuts, 25g winter bamboo shoots

Seasoning: appropriate amounts of scallions, ginger, salt, cooking wine, pepper, monosodium glutamate, and sesame oil

Method: 1 Cut open the duck, remove its internal organs, wash it thoroughly, and remove the fur on its surface. Cut off the wings, feet, and mouth shell of the duck, wash it thoroughly, and put it in boiling water for five minutes. Remove it and wash it thoroughly. Place the sand pot on medium heat, add water, duck, scallions, ginger, and cooking wine, bring to a boil, and simmer on low heat. After the duck is stewed until it is tender, skim off the floating oil and set aside for later use

2. Cut the pork and water chestnuts into small pieces, put them in a plate, and mix salt, monosodium glutamate, and sesame oil well to make the filling

3. Add a small amount of salt to boiling water, blanch spinach, remove it, soak it in cold water, drain the water, chop it into a paste, put it in a metal wire sieve, filter the spinach juice into a bowl, use spinach juice and noodles, wrap it with filling, make 20 large dumplings, boil them in water and remove them

4. Place the sand pot over medium heat, add ham, winter bamboo shoots, shiitake mushrooms, salt, dumplings, pepper, and MSG, bring to a boil, and the dumplings float on top of the duck. Remove from heat and serve