Yongchang Pressed Duck

Yongchang Pressed Duck

　　Yongchang Pressed Duck is a famous delicacy from Baoshan City, Yunnan Province. Baoshan is a key town along the ancient China-Myanmar trade route. From the Han Dynasty to the Qing Dynasty, administrative regions such as Yongchang Commandery and Yongchang Prefecture were established here. The name "Yongchang" has long been known both domestically and internationally. Hence, the pressed duck produced in this region is named "Yongchang."

　　Yongchang Pressed Duck is a famous delicacy from Baoshan City, Yunnan Province. Baoshan is a key town along the ancient China-Myanmar trade route. From the Han Dynasty to the Qing Dynasty, administrative regions such as Yongchang Commandery and Yongchang Prefecture were established here. The name "Yongchang" has long been known both domestically and internationally. Hence, the pressed duck produced in this region is named "Yongchang."

　　Yongchang Pressed Duck has a long history. As early as the late Qing Dynasty, it was exported to regions like Hong Kong, Macau, and countries such as Myanmar. The pressed duck is made from locally bred high-quality Muscovy ducks that are raised for 3–4 months. The ducks are force-fed using a live cage-feeding method for 15–20 days to reach the desired weight.

　　During processing, the fat ducks are first slaughtered, plucked, trimmed, and shaped to achieve a clean white color and smooth, attractive appearance. Then, they are salted by needling and cured for two days before being washed and placed on flat boards to set. They are left to dry naturally under the sun during the day and dew at night until fully air-dried, while avoiding direct exposure to strong sunlight.

　　Yongchang Pressed Duck is known for its elegant shape, bright white color, tender and flaky meat, and fragrant taste.