Zhijiang County has long been known not only for its abundant production of ducks, but also have for its a unique and fascinating cuisine culture, particularly renowned for stir-fried ducklings, which has been famous for centuries. Zhijiang’s braised ducklings primarily use ducks that are about two months old, weighing around 1 kilogram. These ducks have just developed their down feathers, and they are characterized by tender meat, brittle bones, and low-fat content, making them easy to absorb flavors during cooking.

The deliciousness of Zhijiang fired duck is largely attributed to the selection of its ingredients. In addition to cooking wine and bean paste, the main ingredients include Sichuan peppercorns, large red peppers, ginger, and scallions. In terms of aroma, Sichuan peppercorns provide a numbing sensation, while large red peppers and ginger contribute spiciness, and scallions add a fragrant onion flavor. Visually, the red peppers add a vibrant red color, the ginger brings a yellow hue, and the meat appears bright and appetizing, with a strong savory aroma and a lingering aftertaste. Zhijiang fried duck has won the Gold Award at the Provincial International Agricultural Expo for two consecutive years and is popular in more than ten provinces and cities across the country, including Shanghai, Beijing and Hong Kong.

(Translated by Yang Hong)