Shuiche Preserved Duck

Shuiche Preserved Duck

　　Shuiche Preserved Duck originated in the Ming Dynasty and has a history of over 500 years. It was originally called "pao yan" (soaked and salted), a name still used among locals. In 1905, it became a commercial product sold to Hong Kong and Macau, and later distributed to Singapore, Malaysia, and other regions. It became a popular delicacy on dining tables across Southeast Asia and a treasured gift for friends and family, enjoying great popularity in those countries.

Made from the tender and plump meat of Shuiche local ducks, Shuiche Preserved Duck is hailed as the “King of Cured Meats.” It is considered a culinary delicacy and a renowned travel souvenir in the Jiangnan region, especially in Hunan.

The characteristics of Shuiche Preserved Duck include: a flat duck body, an oval-shaped exterior, eight-sided ribs, and a semi-circular tail. The tail fat is full but not exposed, with clear distinction between lean and fat meat. It features a lion’s mouth shape, twin dragon pearls, double hooks, and a broadsword-like form. The brine groove can fit one finger, with a one-finger-wide white edge. The skin is milky white, the lean meat is soy-sauce colored, and the taste is characterized by crispy skin, crunchy bones, tender meat, and a well-balanced saltiness. The lean meat is soy-sauce colored, the fat is not greasy, and it has a unique flavor distinct from other cured meats.