Wind-Dried Duck

Wind-Dried Duck

　　Shuangyang Town in Zhangping, western Fujian (formerly Ningyang County), is located in a remote mountainous area with frosty low temperatures, abundant sunshine, and fresh air. The locals have a century-long tradition of processing wind-dried duck. The plump, flavorful ducks, preserved through drying, were originally made solely for family consumption during the Lunar New Year. Nowadays, the carefully processed and improved Ningyang Wind-Dried Duck is made by taking advantage of the unique natural conditions and geographical environment of high-altitude cold regions over 1,000 meters above sea level — including frosty winds, sunlight, and pristine air. It uses locally bred premium Muscovy ducks, primarily fed on rice, as the main ingredient. After being soaked in mountain spring water, the ducks are processed using traditional local techniques and a scientific formula, refined at the optimal time. With exquisite packaging, it becomes a distinctive local delicacy known for its golden, glossy color, delicious taste, and rich aroma. It also aids digestion and benefits the spleen, making it an excellent gift or banquet item. It is hailed as one of the finest dishes in western Fujian.