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Yingshan Salty Duck, Nanchong

Yingshan Salty Duck was not well-known in Sichuan in a quite long time until Qing Dynasty. During the time of the Republic of China (1912-1949), it began to earn its reputation in the places far and near. The way to make Yingshan Salty Duck has some special points: No.1: particular time. The only suitable time is from the first day of winter (here it refers to a solar term in the Chinese lunar calendar) to the end of it. No.2: particular ducks. There three kinds of ducks can’t be used: the male ducks that are not castrated; the old ducks that have lived through a winter; and the thin and weak ducks. And there are also three standards to choose ducks: the nice plump ducks; the ducks with bright feather; the ducks with liveliness and energy. No.3: particular courses. Ducks have to be killed, gotten rid of feather, airproofed, fumed and baked and so on. When done, the salty ducks look golden-colored, with appetizing savor. No.4: particular shapes of ducks. It is required 2 kinds of shapes: ducks with round body: when they turn around, the whole bodies look like round fans; or ducks with long necks: when they extend wings and necks, the whole bodies look like spread-eagle shapes. After done, their cute shapes will still be well-kept so that you may only want to enjoy instead of eating them, though the savor is so appetizing.