Jianchang plate duck, full-bodied, dry skin, delicate meat, rich and compact, rose red. Duck meat can be steamed and boiled, rich in flavor, fat but not greasy, duck liver is even more beautiful, is a unique specialty of Liangshan. The Jianchang plate duck was officially recognized as the four Chinese plate ducks together with Jiangsu Nanjing Duck, Fujian Jianye Duck, and Jiangnan Southwest Duck.

Jianchang plate duck is full-bodied, with dry skin and bright skin. The meat is delicate and compact. The aroma is rich, rich and close. The cut is rose red, fat but not greasy, delicious and delicious. It has the characteristics of sweet, crisp and tender. Low melting point, easy to digest, contains more B vitamins and vitamin E than other meats. Compared with other plate ducks, Jianchang plate duck has the characteristics of high protein, low fat and low cholesterol, which is in line with the modern people's health concept. Jianchang plate duck meat is rich in niacin, which is one of the two important coenzymes in the human body, and has a protective effect on heart disease patients such as myocardial infarction. Jianchang plate duck is mainly produced in counties and cities such as Xichang and Dechang, and has a processing history of several hundred years. According to the historical records of Yuan and Ming, Xichang, formerly known as Jianchang, is known for producing plate ducks, hence the name Jianchang plate duck. "Xichang County Records" records: "The ancient name of the duck, the male feathers are beautiful, the females are second, the county people are raised by the house, used as a feast for the feast, weighing four or five pounds. The meat, liver and eggs, the beauty of the smell, for The crown of his province. Although the famous su ducks and ducks are not as good as the so-called ducks and livers, the duck liver is the first in Xining Town, and each pair weighs 12 two; if the duck meat uses salt If you are a salted duck, you can’t say it.” Jianchang board duck is named after Jianchang duck by pickling processing. Therefore, it is necessary to select Jianchang duck, which uses its carcass as raw material and combines with traditional folk processing methods and modern animal products processing technology. Air dried. In recent years, Liangshan Prefecture has developed Jianchang plate ducks as commercial ducks. Each year, there are millions of ducks. Every autumn is over to the Spring Festival. Only Xichang and Dechang listed Jianchang plate ducks as many as several thousand, but they are still in short supply. Some gifts to friends and relatives, and some are exported to Chengdu, Chongqing and so on. Jianchang Duck is mainly produced in the area of ​​Anning River Valley in Liangshan Prefecture. It is a famous local variety in China and has been listed in the first batch of national genetic resources protection list. Jianchang plate duck is made from Jianchang duck after ecological stocking and filling, and dried by traditional process. Its shape is full, the body is dry and bright, rich, tightly rose red, delicate meat, rich in flavor, not fat or greasy. It is a traditional flavor food for home, travel and gifts. After obtaining protection, the government of Dechang County attaches great importance to the construction of Jianchang Banyan, a century-old brand. By increasing investment in projects, applying for Chinese geographical indication products, striving for the creation of famous brand products in Sichuan Province, the Jianchang board duck industry will become bigger and stronger. . The county government has established Jianchang duck farming as the leading industry development, and established the animal husbandry development strategy of “one poultry, two pigs and three grasses”. During the “12th Five-Year Plan” period, the annual production of Jianchang duck is about 3 million feathers. There are about 2 million Changban ducks, and the market is still in short supply. The Dechang County Party Committee and the government attach great importance to the industrial production of Jianchang plate ducks, and actively support the production of Dechang County Jianchang Food Co., Ltd., the leading enterprise in the production of Jianchang plate ducks in our county. The company also continuously increases the production of Jianchang plate ducks. The production input has enabled the production of Jianchang plate ducks to continue to develop in a large-scale and standardized manner. At present, Dechang County has an annual production capacity of 3 million Jianchang plate ducks, and the output value of Jianchang plate ducks can reach 120 million yuan. After obtaining protection, Jianchang Banyu is well-known at home and abroad and exported to Yunnan, Guizhou, Tibet, Shanghai, Beijing and other places, and abroad to Thailand, Myanmar, Vietnam, Laos and other countries. 1. Jianchang Banyan was awarded the Silver Medal of China Western Agriculture Expo twice in 2004 and 2005; 2. “Best-selling Product Award” in the Western China International Agricultural Trade Fair in 2009; 3. In 2009, Jianchang Duck Craft was successfully declared as a national “non- Material cultural heritage." 4. Dechang County Leading Enterprise Jianchang Food Co., Ltd. adopted the measures of establishing long-term strategic partnership with Chengdu “Shenhui Design Company”, “Central 7 Taiwan Agricultural Channel” and “Liangshan TV Station” to make Jianchang The popularity of the duck has been greatly enhanced.

Jianchang plate duck quality technical requirements, variety Jianchang duck. Second, the breeding environment Rice fields, shoals, creeks, wetlands, etc. are used as breeding environments. Third, feeding management Feeding method: appropriate feeding by grazing; 2. Feed: Before filling, use rice, insects, grass, snails, fish and shrimp as the main feed, and supplement a small amount of concentrate. 3. Filling: Starting from 90 to 100 days of age, the filling time is determined according to the fat content of the duck body, and the number of days is ≤ 21 days. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Fourth, the standard of the standard duck weight 2.0 to 2.5kg, female duck weight 1.5 to 2kg. Fifth, the processing technology Duck source: Choose Jianchang duck that meets the requirements in the production area. 2. 3. Key process requirements: (1) fasting: time ≥ 24 hours. (2) Pickling: After mixing with edible salt and natural crushed spices at room temperature, spread the duck inside and outside, marinate in the jar for 12 hours, then turn the tank to replace the pickled duck, marinate for 24 hours. After the cylinder. (3) Natural air drying: The raw ducks after the initial plastic surgery are hung, dried naturally indoors, and hung for 5 to 7 days. (4) Natural fermentation: 5 to 7 cervical vertebrae are exposed after hanging, the ribs turn white, and when the muscles become black and red, the stacking fermentation is carried out under the condition of natural temperature ≤ 15 °C, the stacking height is ≤ 0.6 m, and the stacking fermentation is 24 Formed after hours. (5) Re-fermentation: time 3 to 5 days. (6) Naturally air-dried: naturally dry to moisture ≤ 30%. Sixth, quality characteristics 1. Sensory features: full shape, dry skin, cut red rose. The meat is tender, firm and chewy. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Jianchang plate ducks may apply to the Food and Drug and Industrial and Commercial Quality and Technical Supervision Bureau of Dechang County, Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Quality and Technical Supervision Bureau and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced after approval. The testing agency of Jianchang Duck is selected by the Sichuan Quality and Technical Supervision Bureau in the testing institutions that meet the qualification requirements.