Yingshan Cured Duck

Yingshan Cured Duck

　　 Cured duck is a distinctive cured meat product unique to Yingshan. With its golden color, fragrant aroma, delicious taste, and well-balanced saltiness, it is not only an affordable delicacy often served to guests in daily life but also a renowned local specialty ideal for gifting family and friends. As a result, it has gained fame across Chengdu and Chongqing and is sold throughout the province and beyond. Yingshan has a long history of producing cured duck, dating back to the Qing Dynasty. Since the Republican era, there have been around a hundred households engaged in this trade across the county, with specialized producers found in towns such as Chengguan, Huilong, and Xinghuo. Notably, three families—the Wang Xingdi, Du Chenggui, and Xu Zhizhong households in Chengguan—have been in the business for three generations, with nearly a century of experience. Cured duck comes in two types: raw cured duck and cooked cured duck (also known as marinated duck or roast cured duck). Raw cured ducks are typically processed in batches from the Winter Solstice to before the Beginning of Spring, when the cooler temperatures allow the cured ducks to be preserved for longer periods, often lasting until March or April of the following year without spoilage. The process involves selecting ducks, slaughtering them, removing all down feathers, applying an appropriate amount of salt, a small quantity of natural saltpeter, and a mixture of five-spice powder evenly inside and outside the duck. The ducks are then propped open with bamboo strips and layered in curing pools. After shaping, a layer of sesame oil is applied, and the ducks are slow-roasted until they achieve a shiny golden hue. They can then be steamed in a steamer basket or pot before being sliced and served. Cooked cured duck, on the other hand, is ready to eat after being marinated and boiled, offering a uniquely flavorful experience with its bright color and delicious taste. The duck meat is tender and easy to eat, rich yet not greasy, and bursting with savory flavor.

　　After being relatively unknown for a thousand years, Yingshan Cured Duck rose to prominence during the Qing Dynasty and became widely celebrated across the region after the Republican era. The production of Yingshan Cured Duck is distinct in several ways. First, it is seasonal—production only takes place from the start of Winter to before the Beginning of Spring each year. Second, the selection of ducks is meticulous, with three taboos: avoiding uncastrated male ducks, avoiding overwintered old ducks, and avoiding weak or thin ducks. There are also three preferred traits: selecting ducks with thick, plump meat; choosing ducks with glossy feathers; and opting for lively, strong-eating ducks. Third, the curing method is unique, involving multiple processes such as slaughtering, feather removal, sealing, and smoking. The finished product boasts a golden color and a rich, smoky fragrance. Fourth, the shape is distinctive: one, the duck body is perfectly round, with the head and neck turned back, resembling a round fan or a flying goose; two, the elegant neck is stretched straight, as if a roc is spreading its wings. Such craftsmanship makes the cured duck irresistible, its aroma making mouths water, yet too beautiful to eat. Currently, Yingshan Cured Duck is exported to cities such as Chengdu, Chongqing, Kunming, Guiyang, Xi’an, and Guangzhou.