Duck Fluff Congee

Duck Fluff Congee

　　Duck Fluff Congee

　　The ingredients for Duck Fluff Congee include pure white starch, brown sugar, lard, ginger, and dried tangerine peel powder. The preparation method begins with stir-frying the raw starch until cooked, then boiling the brown sugar with an appropriate amount of water to thicken it. The mixture is filtered through coarse gauze to remove impurities before being returned to the pot. Ginger and dried tangerine peel powder are added, along with a suitable amount of oil. When the mixture comes to a boil, the stir-fried cooked starch is sifted evenly over the thickened sugar using a fine sieve while slowly pouring in the oil and continuously stirring until the congee turns dark brown, glossy, and fragrant. It has a sweet, crisp, and fluffy taste.

　　Duck Fluff Congee is a traditional dessert snack from Dabu, and among the many Hakka snacks, it is one of the most traditional and oldest dishes preserved.

　　Why is it called Dabu Duck Fluff Congee? According to local veteran chefs, it is said to be made with duck soup, potato starch, sweet fruits, and crisp candy, but these are just legends with no solid evidence. However, its unique preparation method reflects its long-standing culinary heritage.

　　The ingredients include pure white starch, brown sugar, lard, ginger, and dried tangerine peel powder.

　　The preparation method begins with stir-frying the raw starch until cooked, then boiling the brown sugar with an appropriate amount of water to thicken it. The mixture is filtered through coarse gauze to remove impurities before being returned to the pot. Ginger and dried tangerine peel powder are added, along with a suitable amount of oil. When the mixture comes to a boil, the stir-fried cooked starch is sifted evenly over the thickened sugar using a fine sieve while slowly pouring in the oil and continuously stirring until the congee turns dark brown, glossy, and fragrant. It has a sweet, crisp, and fluffy taste. The dish is made using locally produced sweet potato starch, paired with diced melon, dried tangerine peel, peanuts, sesame seeds, crisp candy, ginger, lard, and brown sugar. First, the sweet potato starch is placed in a wok and dry-roasted over low heat until fully cooked, then removed. Next, a small amount of lard and minced ginger are added to the wok to sauté until fragrant, followed by water, brown sugar, diced melon, peanuts, sesame seeds, crisp candy, and dried tangerine peel powder to create a syrupy mixture. Then, the sifted cooked sweet potato starch is gradually and evenly added, while slowly pouring in the oil and continuously stirring with a spatula until the congee coagulates into a golden, glossy, fragrant, sweet, soft, and smooth texture—ready to be served.

　　Dabu’s famous snack “Duck Fluff Congee” is not only a delicious, sweet, and tasty dish but also offers nourishing and health-preserving benefits. Eating it can refresh the palate, invigorate the spirit, dispel summer heat, and has detoxifying and beautifying effects.