Nanshui Pickled Bamboo Shoots Duck

Nanshui Pickled Bamboo Shoots Duck

　　 Pickled bamboo shoots braised with duck can be found almost everywhere, but it’s only in Nanshui that it gains fame. The reason is the uniquely flavored pickled bamboo shoots produced by local farmers — they are crisp without any watery aftertaste, with a mellow sourness that doesn’t sting the throat. When paired with odorless mallard duck and simmered together, the dish gives off no fishy smell, the sourness is never cloying, and it whets your appetite.

　　Nanshui is known for its beautiful scenery and clean water, which produce ducks famous for their richly flavored, thick, and tender meat. The pickled bamboo shoots stir-fried duck we had was made by stir-frying fresh duck meat along with pickled bamboo shoots and chili until golden brown, then simmering until tender. The sourness of the bamboo shoots and the spiciness of the chili fully infused into the duck meat. When served, a burst of spicy aroma greets you, and the taste is even more delightful upon eating. The flavors of sourness and spiciness, combined with the inherent umami of the duck meat, explode with every bite, filling your mouth and nose entirely — a truly bold flavor. Thanks to the pickled bamboo shoots, the spiciness becomes even more intense; just one bite will open up your appetite, making you want to eat several more mouthfuls of rice. In fact, for most families, this kind of pickled bamboo shoots duck tastes even better when eaten the next day. The broth becomes deeply aromatic, as most of the flavors concentrate within it. Even if the meat is stewed until very tender, the flavors may not fully penetrate the meat itself. But letting it sit overnight and reheating it allows the taste to fully develop, offering an even richer experience of the pickled bamboo shoots duck’s complex flavors.