Zhangcha duck facts for kids
Quick facts for kids Zhangcha duck |
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Zhangcha tea smoked duck as prepared in the Dalian Restaurant in Berkeley
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| Traditional Chinese | 樟茶鴨 | ||||||
| Simplified Chinese | 樟鸭 | ||||||
| Literal meaning | camphor tea duck | ||||||
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Zhangcha duck, also called tea-smoked duck, is a very famous dish from Sichuan cuisine in China. It's made by smoking a duck over tea leaves and camphor leaves. This gives the duck a special, smoky flavor. Because it takes a lot of time and effort to prepare, Zhangcha duck is usually served at big parties or special celebrations, not as an everyday meal.
Contents
How Zhangcha Duck is Made
Making Zhangcha duck involves several steps to get its unique taste.
Marinating the Duck
First, the duck is rubbed with a special mix of spices. This mix often includes Sichuan pepper, ginger, garlic, and salt. Sometimes, Chinese wines like huangjiu or baijiu are also used. Most of this spice rub goes inside the duck to give it lots of flavor. For an even stronger taste, some chefs add more tea leaves or camphor leaves to the rub. The duck sits with this marinade for several hours.
Smoking and Cooking
After marinating, the duck is quickly dipped in hot water. This helps to tighten its skin. Then, it's dried with a towel and left to air dry. This step is important so the duck's skin doesn't taste bitter after smoking.
Next, a large cooking pot called a wok is prepared for smoking. Black tea leaves are placed in the wok to create smoke. The duck is then smoked for about 10 to 15 minutes. After smoking, the duck is steamed for another 10 minutes. Finally, it's deep fried in vegetable oil until its skin becomes crispy and golden.
Serving the Dish
Zhangcha duck is often eaten wrapped in special clam-shaped buns called gua bao. These soft buns are perfect for holding the crispy duck and its delicious flavors.
See also
In Spanish: Pato zhangcha para niños
