Nanxiong Dried Duck

Nanxiong Dried Duck

Nanxiong Dried Duck is a protected geographical indication product.

　　"Nanxiong Dried Duck" has a history of over a thousand years, and locals also call it "sun-cured preserved duck." It features an elegant shape, golden color, rich aroma, plump oily tail, thin skin, tender meat, bright red flesh with a fresh taste, and crispy bones that are pleasant to chew. Among them, the dried duck from La Lane in Zhujixiang is the most famous. La Lane is one of the craft workshop streets in Zhujixiang, renowned far and wide for its finely made cured meats.

　　Nanxiong cured duck, also known as dried duck, features an elegant shape, white-yellowish duck skin, a plump oily tail, thin skin, tender meat, bright red flesh with a fresh taste, crispy bones that are pleasant to chew, a rich aroma, and a unique flavor. As a result, for over a thousand years, travelers from both north and south have come to taste or purchase this exquisitely made cured duck from Nanxiong.

　　Appearance: flat or oval-shaped, with stiff legs, complete head and feet, smooth body surface without fine hairs, intact skin without damage, appearing yellow-white or milky white, dry inner cavity, rose-red muscle cross-section. No tail oil, dry duck body, bright purple muscles on both sides of the dried duck, and white ribs.

　　Taste: fragrant and chewy with crispy bones, moderate saltiness, strong cured flavor, and lingering aroma. When boiled, the broth and meat taste clear and fragrant, with large clusters of fat on the surface and tender, flavorful meat.

　　Nanxiong Dried Duck has a history of over a thousand years, and locals also call it "sun-cured preserved duck." According to the Qing Dynasty’s *Nanxiong Prefecture Annals*: “Xiong ducks are tender and fat. When cured with tea oil over time, they turn bright red and taste delicious, highly prized in Guangzhou.” The dried duck from La Lane in Zhujixiang is the most famous. La Lane is one of the craft workshop streets in Zhujixiang, renowned far and wide for its finely made cured meats. The ducks are of high quality, belonging to the local variety known as muscovy ducks. Moreover, Nanxiong has numerous ponds, making it very suitable for raising ducks. The ducks here have thin skin and thick, delicious meat. Second, located in the mountainous area of northern Guangdong, the area experiences significant day-night temperature differences and frost, which give Nanxiong Dried Duck its special aroma.

　　“When the north wind rises, the aroma of cured duck spreads.” Each winter, local villagers process the free-range ducks they raise using crude salt for curing, but without pressing the meat flat, and then dry it naturally in the sun. Hence, it was commonly called "soaked cured duck" in those times. Later, it gradually developed into a commercial product, with production techniques continually refined. The original curing method evolved into pressing the meat flat to shape it, transitioning from pressing with door panels and millstones to bending the legs and coiling the meat into a lute shape, and eventually forming a peach-garden shape. This is when the name "dried duck" began to appear.

　　In winter, Nanxiong is filled with the rich aroma of cured duck. Wherever you go, you’ll see cured duck hanging to dry on rooftops or in front of houses—symbolizing people’s anticipation for the New Year. No matter which household you visit, the hosts will serve you a plate of mouthwatering cured duck, whether steamed, fried, or stir-fried. No matter how it’s cooked, it leaves you wanting more. Nowadays, as living standards improve, more dried ducks are made in winter, and people often bring one or two as gifts when visiting relatives and friends during the holidays. Nanxiong’s cured duck has a rich, far-reaching aroma, and has now become a premium dish served to guests in other regions.

　　The production of Nanxiong Dried Duck follows traditional craftsmanship, including processes such as slaughtering, dehydration, slicing, curing, shaping, sun-drying, and inspection. Each step adheres to strict standards. After curing, the dried duck is dried and dehydrated using natural air drying and open-air sun exposure. Compared to cured duck made using artificial heating methods, it boasts more tender meat and a stronger cured flavor. Additionally, before sun-drying, a layer of locally brewed rice wine is applied to enhance the aroma.

　　The production standards of Nanxiong Dried Duck reflect characteristics of low salt, low moisture, low fat, and high protein, making it an environmentally friendly and healthy food. Strict limits on food additives have also been established to ensure the natural flavor and quality safety of Nanxiong Dried Duck.

　　Currently, the main producers of Nanxiong Dried Duck are Zhujixiang Food Processing Factory in Gushi Town, Nanxiong City, and Nanxiong Zhujixiang Ertang Dried Duck Factory.