Taibai duck

Taibai duck method:

Raw materials for making Taibai duck:

One light fat duck (weighing about 1500 grams), 25 grams of wolfberry, 15 grams of Sanqi, 100 grams of lean pork, 200 grams of aged Shaojiu, one scallion (about 50 grams), 15 grams of ginger, 5 grams of refined salt, 1 gram of pepper and a small amount of fresh soup.

The procedure of making Taibai duck is as follows:

1. Open the duck, wash it, put it into the boiling water pot, take it out, wash the blood, squeeze out the water, and cut off the feet. Use Shaojiu, refined salt and pepper to wipe the inside and outside of the duck, put it in the container, add a small amount of Congjie, ginger, Shaojiu and fresh soup, put in pork, medlar and Panax notoginseng pieces, and seal tightly with leather paper.

2. Put the duck into the cage drawer, steam it over high heat for about 3 hours until the meat is crisp. Remove the paper, remove the scallion and ginger, and put the duck soup into the soup plate.

Features: the color is white, the meat is rotten, the soup tastes fresh and mellow, and has the tonic effect.

Key: the duck must be washed inside and outside to remove the blood dregs in the belly, otherwise it will have a peculiar smell. Before steaming in the container, it must be sealed or covered with leather paper to keep the original flavor.

Taibai duck

Taibai duck, also known as Taibai duck, is a Sichuan dish. It is said that it began in the Tang Dynasty and is related to the poet Li Bai.

Taibai duck is steamed with duck as the main ingredient, with aged Huadiao wine, Chinese wolfberry, Panax notoginseng and other ingredients. After being cooked, it looks white and green, tastes fresh and mellow, and tastes delicious.

History of dishes

Li Bai, a poet of the Tang Dynasty, moved to Longchang, Jinzhou (now Qinglian town, Jiangyou, Sichuan) with his father when he was young. He didn't leave Sichuan until he was 25 years old.

During his nearly 20 years of life in Sichuan, he loved to eat stewed and steamed duck, a famous local dish. After the cook slaughters the duck, he puts it into the container, adds various seasonings such as wine, injects the soup, seals the mouth of the container with a large sheet of soaked tissue paper, and steams it until it is rotten to keep its original flavor, fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of Tang Dynasty and went to Beijing to worship the Imperial Academy. Based on the stewed and steamed duck he had eaten when he was young, he presented it to Xuanzong with 100 year old Huadiao wine, medlar, Sanqi and other steamed fat ducks. Xuanzong appreciated it very much and named it "Taibai duck".

"Taibai duck" became a famous dish in Sichuan.

Ingredients needed

One light fat duck, 25g Lycium barbarum, 15g Panax notoginseng slices, 100g lean pork, 200g aged Shaojiu, 1 scallion knot, 2 ginger slices, 5g salt, a little pepper and proper amount of fresh soup.

Production method

1. Open the duck, wash it, cut off the feet, drain the water, then put it into the boiling water pot, take out the flying water and remove the blood foam.

2. Wipe the inside and outside of the duck with Shaoxing wine, salt and pepper, put it in the container, add a small amount of scallion, ginger and fresh soup, put in pork, medlar and Panax notoginseng, and seal tightly with leather paper.

3. Put the duck into the cage drawer, steam it over high heat for about 3 hours until the meat is crispy. Remove the paper, remove the scallion and ginger, and put the duck soup into the soup plate.

Characteristics of dishes

On the appearance, the color is white and green; on the taste, the soup is fresh and mellow, and the dumplings are delicious.

What to eat

Nutritional efficacy

The content of vitamin B and vitamin E in duck meat is more than that in other meat, which has a good resistance effect on beriberi and neuritis. Rich in various trace elements, and duck can also resist aging, female friends eat duck can beauty. In addition, the content of nicotinic acid in duck meat is also very high. Nicotinic acid is one of the two important coenzymes in human body, which has a good protective effect on patients with heart disease such as myocardial infarction.

Collocation taboo

Soft shelled turtle: soft shelled turtle meat is the meat of soft shelled turtle, which has the effect of nourishing yin and cooling blood. Duck meat is cold, and turtle is also cold, so it is not suitable for food. Long time food makes Yang deficiency, edema and diarrhea.

Auricularia auricula: eating together can cause discomfort.

Chestnuts: eating together is easy to cause poisoning.

Rabbit meat: eat with easy to cause diarrhea.

Eggs: duck meat should not be eaten with eggs, otherwise it will hurt the vitality of the human body.

History and culture

In the first year of Tang Tianbao (742 A.D.), Li Bai was appointed to the Imperial Academy by Emperor Xuanzong of the Tang Dynasty. All civil and military officials respected him. At that time, although Li Bai wanted to contribute to the imperial court, he was not valued in politics. On the contrary, because Yang Guifei, Yang Guozhong, Gao Lishi and others slandered him in front of the Tang emperor, he was gradually alienated. In order to realize his ambition, Li Bai tried to get close to Xuanzong of Tang Dynasty. He even remembered the delicious duck he used to eat in Sichuan when he was young. He steamed it with fat duck, 100 year old flower carving, medlar, Panax notoginseng and seasoning, and then presented it to Xuanzong. After eating, Xuanzong thought the dish was delicious and had a long aftertaste. He praised it and asked Li Bai, "what's the cooking of the dish offered by Qing?" Li Bai replied: "I'm worried about your Majesty's tiredness, so I add tonic to your ears." Xuanzong was very happy, he said: this dish is rare in the world, can be called "Taibai duck". Later, although Li Bai was still alienated by Xuanzong, it became a good story in the history of cooking.

Du Fu, a poet, lived in Sichuan thatched cottage for a long time and sang a hymn about "Taibai duck" in his song of watching fish.

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