Four-Joy Duck

Four-Joy Duck

　　"Four-Joy Duck" originated among the people and is often served as a main dish at celebratory banquets. It is popular across the Shandong Peninsula and carries a strong rustic charm. The name "Four-Joy" refers to the four happy occasions in life described in the "Poem of Four Joys" recorded in Song Hongmai’s *Rongzhai Suibi*: "Joy at rain after a long drought, joy at meeting an old friend in a distant land, joy on one’s wedding night, and joy upon passing the imperial examination." This poem was included in popular primers during the Ming Dynasty, which led to its widespread recitation among the people and its adoption as the name of this dish. The preparation of this dish is meticulous and the cooking process is relatively complex. The duck is first marinated, then deep-fried in hot oil to eliminate any gamy odors and to enhance its color, before being simmered in a clay pot until tender. The finished dish is rich in nutrients and particularly suitable for elderly diners.

　　"Four-Joy Duck" originated among the people and is often served as a main dish at celebratory banquets. It is popular across the Shandong Peninsula and carries a strong rustic charm. The name "Four-Joy" refers to the four happy occasions in life described in the "Poem of Four Joys" recorded in Song Hongmai’s *Rongzhai Suibi*: "Joy at rain after a long drought, joy at meeting an old friend in a distant land, joy on one’s wedding night, and joy upon passing the imperial examination." This poem was included in popular primers during the Ming Dynasty, which led to its widespread recitation among the people and its adoption as the name of this dish.

　　　The preparation of this dish is meticulous and the cooking process is relatively complex. The duck is first marinated, then deep-fried in hot oil to eliminate any gamy odors and to enhance its color, before being simmered in a clay pot until tender. It has a savory and rich flavor, with the duck meat being tender, succulent, and full-bodied, yet soft and not greasy on the palate. The finished dish is rich in nutrients and particularly suitable for elderly diners.