Guilin Vinegar - Blood Duck - A Sour, Spicy, Fresh and Fragrant Flavor

Guilin Vinegar - Blood Duck is a classic in Guangxi cuisine, conquering diners' taste buds with its unique sour, spicy, fresh and fragrant flavor. The selection of ingredients for this dish is very particular. The duck is mostly a local free - range native duck, with firm and chewy meat. When processing the duck, carefully collect the duck blood and mix it thoroughly with vinegar. This vinegar - blood is the soul seasoning of the whole dish. When cooking, first cut the duck meat into small pieces and stir - fry it in hot oil. As the oil temperature rises, the duck meat gradually changes color, and the fragrance spreads. Then, add pickled ginger, pickled peppers, garlic and other ingredients and stir - fry together. These sour and spicy ingredients quickly stimulate the deliciousness of the duck meat and add rich layers to it. Just before serving, pour in the prepared vinegar - blood. Instantly, there is a "sizzling" sound in the pot. The vinegar - blood quickly solidifies under high temperature, tightly wrapping each piece of duck meat. Pick up a piece and put it in your mouth. The duck meat is tender and juicy. The sour and spicy taste brought by pickled ginger and pickled peppers stimulates the taste buds. The vinegar - blood gives the duck meat a mellow taste, and a rich aroma fills the entire mouth. That unique sour, spicy, fresh and fragrant flavor makes people unable to stop. Every bite is an ultimate experience of the unique food flavor in Guilin.