Quanzhou Vinegar - Blood Duck is a local - featured delicacy in Guilin, just like a vivid and important part of Guilin's food - culture painting.
This dish mainly uses young ducks as the raw material. The meat of young ducks is tender and elastic, without the tough texture of old ducks. They are like the fresh treasures brought from the fields, laying a foundation of tender meat for this dish.
When making Quanzhou Vinegar - Blood Duck, the selection of ingredients is of vital importance. The sour vinegar is one of the souls of this dish. It brings a strong sour flavor to the whole dish. This sourness is fresh and not pungent, and it can stimulate the vitality of the taste buds. The shredded ginger not only removes the fishy smell but also adds a touch of spicy warmth, making the flavor of the duck more abundant. The addition of garlic brings a strong garlic aroma, which blends with other flavors and adds a sense of layering to the dish. The duck blood is the key feature of this dish. Its addition enhances the freshness of the duck meat and also gives the dish a unique color. Bitter melon is also a common ingredient. Its bitterness is skillfully neutralized during the cooking process, balanced with other flavors, and also brings the effect of clearing heat and reducing internal heat.
During the cooking process, first cut the young duck into small pieces and stir - fry them in a pan. As the heat of the stove rises, the duck meat gradually changes color and emits waves of meaty aroma. At this time, add the shredded ginger and garlic one after another, allowing their flavors to fully blend with the duck meat. Then, pour in the sour vinegar, and the sourness of the vinegar instantly fills the pan, intertwining with the aroma of the duck meat. Next, add the duck blood. The duck blood slowly spreads in the pan, coating each piece of duck meat, allowing the duck meat to fully absorb the freshness of the duck blood. Finally, add the bitter melon and simmer with other ingredients over a low heat.
During the simmering process over a low heat, various flavors penetrate each other. The duck meat becomes even more tender under the combined effect of sour vinegar, duck blood and other ingredients. Each piece of duck meat seems to be given life, absorbing the sour fragrance and freshness. The sour fragrance of the vinegar and the freshness of the duck blood combine perfectly to form a unique flavor. This flavor is sour and spicy and delicious. The freshness of the sour stimulates the tip of the tongue, the mild spiciness kindles the appetite, and the tender duck meat spreads in the mouth, releasing a fresh and fragrant flavor, which makes people's appetites wide open.
When Quanzhou Vinegar - Blood Duck is served on the table, its attractive color is enough to catch the eyes. The duck meat is bright red, interspersed with green bitter melon, as if it is a beautiful work of art. Take a taste, and the first thing you feel is the sour and spicy flavor, like a dance on the tip of the tongue. Then comes the tender texture of the duck meat, which makes people unable to resist. Quanzhou Vinegar - Blood Duck has become an unforgettable delicacy in Guilin's cuisine with its unique flavor.
