Categories: Cantonese Cuisine
Introduction: White cut duck is a traditional, famous Cantonese dish of the Han nationality in Zhanjiang, Guangdong Province. It is a common duck dish in Cantonese cuisine. Locals in Zhanjiang attach great importance to making white cut duck, including selecting duck, cooking and making condiment. Only local ducks with small bones raised in peasant family can be selected; ducks with big bones raised with fine fodder can never be used to make this dish. The duck should be cooked with gentle heat and medium-well. Condiment is made of kaempferiae and garlic paste. White cut duck’s meat is tender without unsavory taste. It can nourish the stomach, prevent phlegm from forming, stop coughing, nourish yin and moisturize the lung. In Zhanjiang, white cut duck is as famous as the seafood, white cut chicken and white cut dog.
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