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1、Smoked Duck - Overview of Chengdu snacks have a professional pickled Luya shop called rat hole Zhang duck, its reputation, said a small point, forty years ago, rang half Sichuan. Smoked duck shop making delicate Ap election, with camphor leaves and jasmine tea powder produced by burning smoke smoked
2、 smoked tea, and after pickled, steamed, fried, stewed, and other process made. Finished bright red color, the skin crisp tender, delicious long, so a reputation at home and abroad. Sichuan cooks one as a main dish. In 1954, Sichuan cooks Fan Junkang with Premier Zhou went to Geneva, once dish banqu
3、et. Chaplin after eating, delicious termed the worlds rare, but also Premier Zhou let him take a home with your family. Kongdao Sheng, Zhangde Shan, Chen Zhigang, etc. Sichuan chefs, fifties and sixties went to the Czech Republic, Korea teaches cooking techniques, have taught smoked tea duck. Many f
4、oreign guests after eating, endless praise, some point to try this dish again and again that the Sichuan Smoked Duck Duck even better than Beijing.rat hole of smoked tea duck has been in the business department, “GTA“, “Tianfu Food Fair Gold Medal“ and “成都名小吃“ in the title. Rat hole duck shop owner
5、surnamed Zhang, called Zhang duck. But Zhang surname, the huge one in Chengdu, selling hundreds of pickled Luya son, signs are numerous, difficult to distinguish between true and false. In order to show the difference, the old buyers before putting Zhang ducks for sale added to the front, and call f
6、or “rat hole Zhang duck.“ Qing Dynasty, Chengdu has two places called rat hole. One is outside the east gate Jiaoziyan Street alley, because a very narrow alley, there are feathers shop, known as the rat hole. Another is the Admiral Street and the Department socks Street at the intersection one alle
7、y, narrow and deep because of the alley, there are tea houses, inn, hotel and was dubbed the rat hole. Ducks owner, rat hole called Zhang Guoliang, 1928 Admiral Street with his father in front of sell rat hole burning ducks. 1931 was moved to the opposite of the “Koto bathroom“ door open, named “Flu
8、ke Xuan.“ Last year, the second year of his father, he took his two brothers will support the business down. In business, strictly “not afraid of people do not buy, Im afraid the goods is not true; afraid of no one, please, Im afraid not fine arts,“ the parent training, and gradually explored and su
9、mmed up a set of experiences, keep so far.processing should be fine. To clean blood, picked clean hair. From the wings to open holes, remove the internal organs. Leg stick on eyes yards taste, into the boiling pot and boil after the blanks. Into the ovens with camphor leaves and jasmine tea powder s
10、moke smoked. Came out into the steamed bar, then under the frying pan, so that was brown, remove the slaughter into small pieces, transfer to a plate when the plate into a duck-shaped brush with sesame oil.eating to pay attention. Smoked duck served, the general should be equipped with onion sauce d
11、ish with lotus leaf cake with food. Lotus leaf cake is baking steamed tortillas, soft texture, taste light, color white, while the flavorful taste of smoked tea duck, gorgeous, color reddish brown, with lotus leaf cake form the visual contrast on the touch and taste, and then add onion dipping sauce
12、, but can not be made fried. In addition, hot smoked tea duck also pay attention to eat, fried is to eat, so camphor flavor is more intense, if appropriate, and then a glass of wine, the taste slowly, then duck indeed unparalleled taste it. Smoked duck - making METHOD male duck fat a (weight 1500 gr
13、ams or so), pepper 52 grams, monosodium glutamate 1 g, 1.5 g pepper, rice wine, salt, fermented glutinous rice juice, 50 grams, 15 grams of sesame oil, cooked vegetable oil 1000 grams (about consumption of about 100 grams), sawdust, 500 grams, 750 grams cypress leaves, camphor leaves 50 grams, tea,
14、camphor wood shavings, the amount, flowering onions 1.5 grams, a little flour paste.1, the duck slaughter ham clean wool, cross-cutting the tail in the back of the mouth 7 cm long, remove the internal organs, amputated anus, wash. Into the water basin around 2000 grams, add salt and pepper 20, dippi
15、ng into the duck for about 4 hours, remove and then into the boiling pot a little hot, tight skin removed, dried moisture.2, drawn pepper 50 g, 500 g sawdust, cypress leaves 750 grams, camphor leaves 50 grams and mix well into the furnace lit up cigarettes smoked, smoked shrouded in bamboo, and the
16、duck into the cage in turn over after 10 minutes smoked, smoked tea and camphor wood shavings plus compound, and then smoked for 10 minutes to remove the yellow duck.3, the rice wine, fermented glutinous rice juice, pepper, MSG transferred into the juice evenly over the duck skin and duck belly would duck into a large steamer, steam 2 hours, remove and let cool.4, wok stir, lower vegetable oil till the Bacheng hot, deep fry the duck duck into fla
