Jiachang Dried Duck

Jiachang Dried Duck

Jiachang Dried Duck is a protected geographical indication product.

　　Primarily produced in counties and cities such as Xichang and Dechang, it is known for its large size, plumpness, rich fat, tender meat, fragrant aroma, and delicious taste. Historical records indicate that during the Yuan and Ming dynasties, Xichang was formerly known as Jiachang and was famous for producing dried duck, hence the name Jiachang Dried Duck. The *Xichang County Annals* state: “Ducks were anciently called wu; the males have beautiful plumage, while the females are slightly inferior. Households across the county raise them, using them as premium banquet fare, weighing four to five jin. Their meat, liver, and eggs surpass those of other provinces in flavor, even surpassing the famed Suzhou and Fujian ducks—these are what are called Jiayang and Jiagan. The duck liver from Xining Town is the best, with each pair weighing twelve liang; when the duck meat is salted and cured into dried duck, its flavor becomes indescribably wonderful.” In recent years, Liangshan Prefecture has developed Jiachang Dried Duck as a commercial product. Millions of ducks are raised each year, and from the end of the autumn harvest to Spring Festival, just in Xichang and Dechang, thousands of Jiachang Dried Ducks are brought to market—yet demand still outstrips supply. Some are given as gifts to family and friends, while others are sold as far away as Chengdu and Chongqing.