Source: Cultural Tourism Longyan
Survive the coldest winter
Longyan's "bath frost wind" delicacy is also online!
The first cold wave of 2021 is coming! The continuous cold tide weather is also brewing a delicious food, it is the wind duck! The right weather is hard to come by for making ducks! If "plum blossom fragrance comes from bitter cold, then the wind duck fragrance comes from frost!" "Only the cold frost and warm sun that have experienced nine cold winters have double helped, the fat in the wind duck has been dried, the meat is firm and the taste is more fragrant after being pickled into the flavor, and this delicious taste has accompanied Longyan through countless winters and springs with its own strength."
People often put the wind duck on the shelves as the same year's flavor is getting stronger, and with the wind duck making on the table, the footsteps of the New Year festival are getting closer and closer! How does this inverted and fragrant delicacy conquer people's stomachs and hearts step by step? This is inseparable from the meticulousness and seriousness of its Taoist process.
If you want to make a delicious wind duck, the exquisite rural people may start preparing to raise duck seedlings many months in advance. Those ducks raised in the mountain fields, eating rice and drinking the landscape are more chewy and sweeter, and when the ducks are fed in the middle of winter, they can prepare to sharpen their knives!
At this time, choose a good day of good weather, industrious rural people moved a small stool in their own courtyard began to pluck duck feathers to wash and open the stomach, the duck internal organs were all taken out and washed, with a bamboo stick from the stomach to the chest cavity, the whole body coated with a thick layer of salt salt salted into the taste, hanging in the hot sun ventilation place to dry. In the cold winter, every household Zhang Luo dried the wind duck on their balcony, and the white and fat wind duck became a beautiful landscape.
Because the sun and weather conditions are not necessarily the same, so whether a wind duck has gone through all the processes can be served can not be judged solely based on time, experienced rural people will be based on whether the duck neck is red and bright to decide. A superior wind duck is bound to have red and shiny duck meat, fat but not greasy, crisp and tough, tender taste, full of wax in winter, making people's taste buds fall in love with it, and it is an excellent choice for rice and wine.
In addition to the high quality of the duck itself and the high requirements of the weather, there is also a very important part is the mountain high altitude area to make the wind duck more advantageous, in Longyan City Silla District Wan'an wind duck is the most famous, Wan'an Town is in the deep mountain area, good air quality, every cold winter frost low temperature, abundant sunshine, unique geographical advantages also help the wind duck flavor is lovely, in Wan'an Town's Songyang, Good Pit, Zhuguan, Meicun, Xiguan Village and other villages at this time the scale of making wind duck is also very spectacular! Every household has a tradition of making wind ducks, and the craftsmanship passed down from generation to generation over the centuries has endured through time.
As a Longyan person, do you like this winter food?