Anhui (Hui 徽菜) Dishes Recipes

Beijing (Mandarin 京菜) Dishes Recipes

Cantonese (Guangdong) (Yue 粵菜) Dishes Recipes

Fujian (Min 閩菜) Dishes Recipes

Hunan (Xiang 湘菜) Dishes Recipes

Jiangsu (Su 蘇菜) Dishes Recipes

Shangdong (Lu 魯菜) Dishes Recipes

Shanghai (Hu 滬菜) Dishes Recipes

Szechuan (Sichuan) (Chuan 川菜) Dishes Recipes

Zhejiang (Zhe 浙菜) Dishes Recipes

Anhui (Hui) Dishes 安徽菜譜

Bagongshan Bean Curd (Tofu) 八公山豆腐
Prawns in a "Bird's-Nest" 燕巢鳳尾蝦
Taros with Honey Juice 蜜汁紅芋
Grape-shaped Fish 葡萄魚
Hot Diced Pork 什錦肉丁
Lihongzhang Hotchpotch 李鴻章雜燴
Hashima with Cherries and Orange Slices 櫻橘蛤士蟆
Red-Bayberry-Shaped Meat Balls
Maofeng Smoked Hilsa Herring
Smoked Duck

Smoked Duck

Materials:

2 ducks with feathers
100 scallion
100g ginger
25g anise

Preparations:

1- Clean the ducks, rub over with salt and pickle in a jar for four hours, turning over once.

2- Dip the ducks into boiling water until the skins shrivel, hang in a draft and rub off the feathers.

3- Put four thin iron sticks in the smoking pan, hang the ducks on the sticks with their backs downward.

4- Smoke the ducks for five minutes, turn over and smoke for a further 5 minutes.

5- Put water, spices, soy sauce, scallion, and ginger into a large saucepan and bring to the boil, put the ducks in and simmer for 45 minutes, remove, then chop into pieces.