Shifang Cured Duck

Shifang Cured Duck

　　The raw and cooked cured ducks (commonly known as roast-cured duck) produced in Shifang are premium delicacies among pickled and cured foods, boasting a long history. They are as renowned as Yeshan tobacco and are a signature product of Shifang.

　　The name "cured duck" comes from the fact that during both the air-drying and curing processes, bamboo frames are used to support and stretch the meat, resulting in a flat, board-like final product.

　　There are three types of raw cured duck: boneless duck patties, barrel ducks, and board ducks. The finished products can be preserved for three to five months. In recent years, vacuum-sealed packaging has been adopted, further extending shelf life and facilitating distribution. Steaming is the recommended cooking method. Adding vegetables helps retain the original flavor. Boiling is also an option.

　　Cooked cured duck is made through brining. It features bright color, delicious taste, tender texture, melt-in-your-mouth quality, richness without greasiness, and a unique flavor. It is best enjoyed hot and freshly made, but is not suitable for long-term storage.

　　Because different master chefs have their own unique traditions, Shifang roast-cured ducks each have their own distinct flavors. However, common characteristics include golden skin, rosy meat, richness without greasiness, tenderness that melts away, durability for prolonged chewing, and a uniquely savory aroma.