Dongxiang-style pickled duck
Made from free-range local pigs, ducks, and river fish raised in the Dongxiang area, this meat product is prepared using a series of traditional Dongxiang curing methods and undergoes fermentation for over six months. The result is a distinctive local flavor. For centuries, these cured delicacies [pickled meat, pickled duck, pickled fish] have been a prized dish served to honored guests in the Dongxiang community.
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