Xiamen cuisine is the representative of southern Fujian cuisine in Fujian cuisine. The taste is mainly fresh and sweet. It is good at cooking seafood. The seasoning is added with shrimp oil and shrimp paste to improve the freshness. Common cooking methods include simmering, steaming, stir-frying, Mainly simmered and stewed, red glutinous rice, white glutinous rice, etc. are also a major feature of southern Fujian cuisine. The most famous are Buddha jumping over the wall, Xiamen's unique soy sauce seafood, and boiled octopus. Hakka cuisine has a great influence in Xiamen. There are many places where you can eat authentic Hakka cuisine. The raw materials of Hakka cuisine are mainly meat, pursuing the original taste, light and delicious, nutritious and beneficial to health. Many tourists come to Xiamen, and the most memorable thing is the food here, such as Xiamen ginger duck. "Ginger Mother Duck" can be described as a medicinal diet in food, especially suitable for tonic in autumn and winter, nourishing but not greasy, warm but not dry, and feel the whole body warm after eating in cold winter.
Xiamen ginger female duck
ginger female duck This delicacy originated in southern Fujian and is one of the most popular snacks in southern Fujian. According to the records of "Chinese Pharmacopoeia" and "Chinese Pharmacopoeia", in order to protect the king’s dragon body, there was a famous doctor in the Shang Dynasty named Wu Zhong who used sesame oil, shochu and ginger to stew duck meat, and the soup was fragrant and flavorful. Fresh, sweet, with a little spicy sensation of ginger, after eating it, it can lift the spirit, and the whole body feels bloody and smooth, and it is very comfortable. It is regarded as a nourishing and tonic. Later it spread to the folk and became a famous dish. Ginger is also called ginger mother, so this dish is called "ginger mother duck". "There are roast ducks in the north, and ginger ducks in the south." Those who have lived in Xiamen for a long time must have eaten ginger ducks. A delicious and warm tonic ginger duck, high in quality and low price, is an exclusive treat for people living in Xiamen.
Xiamen ginger female duck
ginger female duck is made from Muscovy duck, which can be divided into dry soup. The ginger female duck in Taiwan is similar to soup pot, while Quanzhou is used to dry fragrant eating. The dry soup is divided into different groups, but the raw materials are all fresh and tender Muscovy duck. In addition, the selection of ingredients, heat, and cooking methods are different, and ginger ducks have their own flavors. Since the ginger duck is no longer seasoned during the cooking process, it is necessary to work hard when marinating. First massage the duck with salt and monosodium glutamate. The delicious taste of the duck meat depends on this action. After that, apply soy sauce and two kinds of ginger powder, and then add huadiao and rice wine. 50% of the unique taste and flavor of the ginger mother duck depends on the cooking status of the ginger mother. During the cooking process, if the size and thickness of the ginger slices are not up to standard, they will burn or fail to cook thoroughly. For this reason, the local people always insist on cutting ginger by hand, strictly controlling the size and thickness of ginger slices, ensuring that the taste of ginger slices in each finished product is as delicious as duck meat!
Xiamen ginger female duck
The finished ginger female duck was just served, and the fragrance and heat gush out together. I couldn't help but immediately pick up a piece and blow it into the mouth. The color of the ginger duck is red and bright, the taste of the ginger is more mellow, and the juice is particularly rich. After the entrance, the duck meat feels fragrant, but not greasy. Serve it hot in winter. The fresh and tender meat quality, even the ginger slices, are delicious. It can not only satisfy the feast of meat, but also warm the body and heart, and nourish health. The more traditional and long-lasting things, the easier it will become popular among people. After a long time of stewing, the rich ginger flavour penetrates into the duck meat. After a bite, the memories of the ancient taste buds flooded into my heart.
Xiamen Jiang mother duck
remembers, my mother always smiled and clamped the big duck leg to me. The duck leg is tender and skinny, stained with ginger-yellow soup, bite it, and let the fragrance of the meat invade the mouth and sink into it. The ginger female duck that has been tempered at high temperature has a rich, warm coke aroma in the mouth, mixed with the scent of duck oil and sesame oil. The pungency of the ginger itself has completely disappeared, leaving only the chewy texture and slight sweetness. What a magnificent and three-dimensional taste. Most importantly, it's a special meal! Friends, Xiamen ginger duck, suitable for tonic in autumn and winter, nourishing but not greasy, warm but not dry, have you eaten it?
