Yuehan duck: Difference between revisions
From MicrasWiki
Jump to navigationJump to search
Created page with "'''Yuehan duck''', sometimes known as '''Jingdao duck''' is a dish from Yuehan in Jingdao. It should not be confused with the Jingdaoese duck, which is the species..." |
No edit summary |
||
| Line 2: | Line 2: | ||
[[category:Jingdao]] | [[category:Jingdao]] | ||
[[Category:Cuisine]] | |||
Latest revision as of 00:20, 14 November 2020
Yuehan duck, sometimes known as Jingdao duck is a dish from Yuehan in Jingdao. It should not be confused with the Jingdaoese duck, which is the species of duck that is used for the dish. Yuehan duck is noted for its crispy skin, an effect which is created by blowing air between the flesh and the skin in the cooking process. After this has been done the ducks are soaked in boiling water, glazed in syrup and marinated in soy sauce and various spices for at least a day. The ducks are then roasted in an over fired by mango wood until they are golden brown.
