In the bright starry sky of Chinese cuisine, crispy duck with taro paste is undoubtedly a dazzling pearl. This delicacy is not only loved by the public, but also closely related to the historical celebrity Guangxu Emperor.
Although there is no exact record of the origin of the crispy duck with taro paste, it is said to have originated with an innovative chef during the Qing Dynasty. As an emperor who was extremely particular about food, the Guangxu Emperor often demanded that new elements be incorporated into the court recipes to satisfy his taste buds. So, in that era, this delicacy was born.
The key to making crispy duck with taro paste lies in the selection of ingredients. Fresh duck paired with delicate taro is a guarantee of taste. First, the duck needs to be marinated for hours to allow it to have a deep flavor; The taro, on the other hand, is steamed and pounded into a smooth taro puree. Next, the duck is fried until golden brown and crispy, then the taro paste is spread on top of the duck meat, gently pressed into shape, and then re-fried until the surface is slightly crispy.
The flavour and texture of this dish are intoxicating: crispy on the outside, juicy on the inside, sweet and sweet with the salty aroma of duck meat, and rich in layers of taste. In addition, duck meat is rich in high-quality protein, while taro helps digestion and strengthens immunity, and is quite nutritious.
Pair it with some refreshing vegetable salad or juice to reduce the oiliness and enhance the dining experience. Crispy duck with taro paste is not only a delicacy, but also a symbol of Chinese cultural heritage, which makes people feel the weight and warmth of history every time they taste it.