Guilin Lotus - Leaf Duck is a traditional and nourishing famous dish with local characteristics, just like a star shining with unique light in the sky of Guilin's cuisine.
This dish mainly uses fresh lotus leaves and ducks as raw materials. The lotus leaf plays a vital role in this dish and is the key element that gives the dish its unique delicate fragrance. The fresh lotus leaf has a natural fresh smell, as if it were a summer messenger picked from a lotus pond. Before cooking, it can make people think of the lush green lotus pond. The duck is a representative of tender meat. Its meat is firm and elastic, providing a rich taste base for the dish.
When making Guilin Lotus - Leaf Duck, the duck should be processed first. Frying the duck in hot oil is a crucial step. As the duck touches the hot oil, it will make a "sizzling" sound, like a prelude to a delicious meal. During this process, the outer skin of the duck quickly becomes golden - brown and crispy, forming an attractive outer shell. This not only locks in the tender juice inside the duck meat but also adds a unique fried aroma.
Subsequently, materials for stuffing the duck's abdomen need to be prepared. Diced cooked winter bamboo shoots are one of them. The winter bamboo shoots themselves have a crisp and tender texture. After being cooked, their crisp and tender texture is still retained, adding a refreshing taste to the dish. The diced spicy pork brings just the right amount of spiciness, which can stimulate the taste buds and make the flavor of the duck more intense. The diced lean pork makes the stuffing more compact and provides a pure meaty flavor. The dried shrimps are the finishing touch. They have a strong seafood flavor. The small dried shrimps contain the freshness of the sea, adding rich layers to the stuffing in the duck's abdomen.
After mixing these materials and stuffing them into the duck's abdomen, the duck at this time is like a container full of treasures. Finally, wrap the duck with fresh lotus leaves. The lotus leaf is like a green and gentle embrace, tightly surrounding the duck. During the cooking process, the delicate fragrance of the lotus leaf slowly penetrates into every fiber of the duck meat under the action of heat. After cooking, the lotus - leaf duck is completed.
When the Guilin Lotus - Leaf Duck is served on the table, the first thing that catches the eye is the duck wrapped in lotus leaves, just like a beautiful green - wrapped package. Unwrap the lotus leaves, and the aroma of the duck wafts over. This aroma combines the meaty aroma after frying, the rich aroma of the stuffing, and the delicate fragrance of the lotus leaf. Pick up a piece of duck meat and put it in your mouth. The first thing you feel is the crispness of the outer skin, and then the tender and juicy duck meat inside. The tender taste of the duck meat is intoxicating, and the delicate fragrance of the lotus leaf is like a gentle breeze in the mountains, gently brushing across the mouth and perfectly blending with the taste of the duck meat. Every bite can taste the interweaving of multiple flavors, from the meaty flavor to the freshness of seafood, and then to the delicate fragrance of the lotus leaf, leaving a memorable aftertaste, as if the tip of the tongue is taking a wonderful taste - journey.
