It is said that the old flavor will go to the old place to hide. On the edge of the old Xiamen port, there is such a mother duck, the Shihe Lijiang River, which will remain unchanged for 30 years. Speaking of it, Xiamen people always have endless stories. It is not difficult to find it. When you come to minzu road, follow the aroma and walk along the street, and you can see which restaurant's dining table is placed straight in the aisle. It must be right.

Stove, casserole, sesame oil, ginger slices, plus the muscovy duck in Longhai, after a stew, the intoxicating aroma will spread in the street. The duck with crispy skin and rotten meat has an attractive caramel coat, which no one can hold. Its meat is tender and easy to chew without clogging; Its ginger is edible and can dispel cold; Its juice can be dipped in it to increase appetite, and it tastes delicious, which can be described as sweet and spicy, and it is not greasy. Can be used with meals; You can also drink wine.

Introduction to the Origin of Ginger Duck

Ginger duck, as a traditional food in Quanzhou, has been thoroughly integrated into the food culture of Quanzhou and even Fujian and Taiwan. Ginger duck, as a favorite dish, has become a beautiful landscape on the table.

Ginger duck originated in Quanzhou, and then spread to southern Fujian and even Taiwan Province Province. It is a traditional snack in Quanzhou, which has the characteristics of nourishing but not greasy, warm but not dry and fragrant smell, and has become the first choice for winter tonic in Fujian and Taiwan. After eating ginger duck, the whole body was warm and cold, and it was deeply loved by people in Fujian and Taiwan. Especially suitable for friends who don't like sports and love food in autumn and winter.