"Sandy" brand salted duck is a kind of preserved meat food which is cultivated in artificial rice fields with pure green ducks as raw materials by using the unique natural environment, water source, soil and climate in Sandy Town. The original Hakka-style salted duck is carefully made by combining the traditional ancient pickling secret recipe with modern advanced technology.
Shadi brand salted duck has the characteristics of Qin Yue, with cheese color, lean sauce color, clean hair and feet, tender and crisp meat, full of sweetness and moderate salinity, and is known as the king of bacon. This product won 1985 Jiangxi Excellent Product Award, 1986 National Silver Award, 1965438 First China Food Expo Gold Award and 1 Seventh Five-Year National Spark Plan Achievement Expo Gold Award. 1998-2000, the exhibition and appraisal meeting of famous products in Jiangxi province won many awards such as "excellent products", "excellent products" and "light of the century". In 2000, it was awarded the title of "Famous Trademark of Jiangxi Province". 100 In the naming publicity activities of China characteristic town100 held in Beijing in March, 1995, Gan County was named as "the hometown of dried salted duck in China".
Sand-dried salted duck is one of the best delicacies used by Hakka people in Ganxian to warmly treat their guests. Shifang salted duck, a traditional specialty, is well known. The history of duck production can be traced back to the Yufu Dynasty in ancient Shu, and the history of food can be traced back to the banquets in Hou Yong Palace in the Western Han Dynasty and Shu Palace in the Five Dynasties. According to the ancient book "Wang Jiashang Recipe", Su Dongpo, a great writer and gourmet in the Northern Song Dynasty, steamed honey wine from Mianzhu, supplemented by Shifang duck, and swam the Yangtze River to make red wall poems. Then Shifang salted duck finally became a favorite food of Sichuan people.
As the saying goes, food is the most important thing for the people, and the delicacies in China and Sichuan are delicious. Next, you will find a thousand-year-old cultural heritage, a century-old unparalleled delicacy-Shifang salted duck.
Shifang salted duck is a special product of Shifang, which can be divided into raw salted duck and cooked salted duck (commonly known as roast duck). It is a fine product in braised food with a long history and is a special product of Shifang with the same name as Ye Yan.
The dried salted duck is named after its bamboo bones are elongated in the process of drying and pickling, and the finished product is plate-shaped. Shifang salted duck is divided into raw salted duck (salted duck) and salted duck (salted duck).
There are three kinds of raw dried salted duck: boneless duck cake, barrel duck and dried salted duck. The finished product can be kept for three to five months. From 20 14, vacuum sealed packaging can prolong the shelf life and facilitate transportation and marketing. Steam is the best way to eat. Put down the dish without losing its original flavor. Cooking is ok. Salted cooked salted duck. Delicious color, tender slag, fat but not greasy, unique flavor. Hot food is best eaten out of the pot, with the best taste and should not be stored for a long time. Because famous teachers have their own famous teachers, Shifang roast duck also has its own flavor, but its golden skin color, ruddy flesh color, fat but not greasy, tender and slag-melting, chewy, and unique fresh flavor are the same characteristics.
It has a long history: Shifang salted duck is a famous traditional food. In ancient times, Chengguan Liwushi (Guo Hua) and ginger barbecue (Tiancong) were the most popular products. 189 1 year, Li Wu's salted duck has been selling well both inside and outside the province. The annual sales of raw and cooked salted ducks reached more than 30,000: Jiang Tiancong was engaged in marinating business during Guangxu period of Qing Dynasty, and after three generations 100 years, he sold more than 20,000 raw and cooked salted ducks annually. The dried salted duck they produced has unique technology and delicious taste, which is very popular.
After liberation, Shifang salted duck inherited the previous technological characteristics, and its production and operation have not declined so far. Shifang salted duck is a famous specialty in Sichuan. It has a history of 100 years. The products are exquisite in material selection and fine in production. Marinate with natural spices for many times before smoking and repeated baking. Its surface is golden yellow, the color is even, the muscles are tight and the meat is thick red. High protein, low fat, delicious wax. Inheriting a century-old classic craft, learning from others' strengths and concentrating on research will eventually become a school of its own. This product has unique features, white and transparent color, moderate salty taste, tender meat, delicious taste and rich nutrition, which is deeply loved by consumers. Fujian Shaxian salted duck originated from Jian 'ou salted duck, one of the most famous salted ducks in China, and was specially trained in Jian 'ou, Shaxian, but further developed. At the end of 20 14, it even surpassed Jian' ou salted duck in spicy taste.
Shaxian salted duck, also known as "preserved duck" and "duck bar". Every household in rural areas has the habit of curing preserved ducks in the twelfth lunar month and the end of farming. Its general practice is to slaughter ducks, unhair them, gut them, marinate them with garlic, salt and pepper, and some even rub a little nitrate, which can not only prevent corrosion, but also make the meat firm and bright red. Spread the salted duck with bamboo sticks and dry it, then roast it on charcoal fire. Among them, Zhenghu salted duck is the most famous. One of its characteristics is that the meat is thick, generally more than 2250 grams of ducks; The second is to coat a layer of sesame oil on the epidermis when it is air-dried, which not only increases the fragrance, but also prevents flies from maggots; The tea seed shell was used in Sanming baking, and the finished product had a strong aroma. In the early 1990s, Shaxian county party committee and county government took the lead in setting up Shayang Duck Industry Corporation, implementing the dried salted duck project, and transforming the traditional manual production into industrial production, which made the dried salted duck production in Shaxian county quickly reach a new level and promoted the development of aquaculture and feed processing industry.
Shaxian salted duck is full of meat, fat but not greasy, thin but not firewood, and has a meaningful taste. Products are sold to all parts of the province, and every holiday, people from all over the country come to buy them in an endless stream. The dried salted duck produced by Shaxian industry has brands such as Shayang, Jinsha, Minsheng and Shihe. The salted duck processed by traditional methods is still very popular in the market. Shi Guanyin salted duck, with golden skin color, mellow flavor, dry but not hard, oily but not greasy, sandy but not cotton, oily and tender, long and chewy, and unique flavor, is very suitable for table wine. This delicious food is not available everywhere, but in Sichuan and Sichuan. Because of its strong technical confidentiality, it is not seen by the outside world. Chengdu people want to eat, most of them have to ask relatives and friends or go to Chongzhou. Enough to see its charm.
Shi Guanyin, a century-old town in chongzhou city, Sichuan Province, is famous for its famous salted duck food. Its dried salted duck processing originated in the Ming and Qing Dynasties and has a history of hundreds of years. Exquisite materials, exquisite skills, set the essence of pickling, smoking and halogen, unique dry, crisp and fragrant characteristics. Completely different from other salted ducks, they all adopt exclusive methods and secret marinade when selecting materials, smoking and marinating. Only when curing can flavor be injected into duck meat, and at the same time, it needs to be pressed to make duck meat taste dry and fragrant. Then use cypress and other cigarettes to improve the taste, which takes a specific time and has never been done at will. After special artistic treatment, the smoked duck is put into a secret brine pot. The formula of general brine will never be made public. Of course, it is also cured at a specific temperature and time. Only in this way can we make authentic and mellow Shi Guanyin salted duck!