Lemon duck, white cut duck, vinegar blood duck, roast duck ... Why eat duck tonight

Today is July 14th in the lunar calendar

It is a very important folk festival in Guangxi.

To kill ducks and eat duck meat on this day

Bags eat ravioli, sacrifice to worship the ancestors,

In order to pray for your own style.

For foodiers, everything else is not important

The important thing is the first item -eating duck,

So yesterday, there are friends of friendly reminders

Then the question is,

Why do you eat duck instead of chicken?

Isn't it a banquet for the people of both Guangdong and Guangxi?

I will tell you this ~

According to legend, the ancestors who have been an ancient ancestor were separated by a "Naihe River". You need to kill duck sacrifices. If you cross the bridge, you will cause traffic congestion. You must pass from the water. The sacrifice croshes the river.

All in all, today I want

Eat ducks collectively!

Liuzhou snails duck feet pot

The snails and duck feet are made of unique secret recipes. The taro and snails, duck feet, duck bacteria, sausages, and quail eggs are stewed together. The taste is clear and the taste is different. Taro powder is smooth and dense, and the sausages are flavorful but not greasy; the duck feet are separated from the bone, which fully absorbs the umami flavor of the cylindrical bone and snail, and the taste is smooth. You can also hot vegetables, yuba, and cut powder in the pot. So delicious, drooling ~

Wuming Lemon Duck

Wuming lemon duck tastes hot and sour, delicious and delicious, extremely appetizing. It can be eaten when spring and autumn are hot. It is a better "cool supplement".

Quanzhou vinegar blood duck

not

The vinegar blood duck duck is sauce. The smart whole state people also created "bitter gourd blood duck", "bean horns blood duck", "Emei bean blood duck", "peanut blood duck", "sesame blood duck" and so on.

Oil -consuming pomelo skin duck

Oyster sauce is a delicious dish in Qinzhou. Bake the grapefruit skin with charcoal fire, polish it, and soak it in water, and remove the bitterness; the duck is dried over heat water, put on soy sauce, fry until golden yellow, and simmer it with a soft fire until moderate; Put the pomelo skin into the copper pot, and cook it with seasonings such as lard, chicken bone, catfish and oyster sauce until it tastes.

Hechi duck handle

Hechi local dishes -ducks tied the duck water with three or five kinds of coriander, with hot and sour duck sauce. This dish is generally made in July and August of the lunar calendar. At this time, at this time, every household in the countryside must slaughter their own ducks (the most popular in the area of ​​Jinshengjiang District). This dish is an indispensable recipe at the banquet.

Yulin cold duck

Yulin cold duck is one of the traditional food. Cut the duck and cut it into pieces, pour it into the secret soy sauce, a little sesame oil, and mix well; then pour in the traditional white -cut duck ingredients of Yulin, and then mix well; Just stalk and pickle ginger. Yulin's traditional cold duck with a strong fragrance of ingredients, you can smell the rich ginger flavor, the meat is smooth and tender, full of umami, delicate taste, and the lips and teeth are fragrant.

Beer

Beer ducks stew duck meat with beer together to make the nourishing duck meat. It is not only the food and wine, the flavor is endless, the flavor is slightly spicy, and the flavor of beer is slightly spicy.

Pineapple duck

The bright yellow and beautiful, crystal clear pineapple exudes a faint fragrance, and then with fresh duck meat and adding special seasonings. After cooking at high temperature, the delicate and delicate bone duck meat can fully absorb the pineapple during the cooking process. The fragrance, the whole dish is bright, sweet and sour, and releases a strong fruit fragrance.

Xiaobian believes that Guangxi people who can eat

Never let a duck fly out of Guangxi!

Then, the problem is here

Lemon duck, beer duck, white cut duck

Which is better?

Hurry up and share "duck" ~

Source | Network Comprehensive

Edit 丨 Mo Jiexin

Responsible editor 丨 Liu Xu

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