Nanxiong duck has a history of thousands of years, and it is also called “exposure”. According to the Qing Dynasty "Nan Xiongzhou Zhi" records: "Dragon duck, duck tender and fat, crisp, stains with tea oil, red and delicious for a long time, Guangcheng is very expensive." "Nanxiong plate duck" and Zhuzhu Lane The plate ducks in Laxiang are most famous. Laxiang is one of the industrial workshops in Zhuji Lane. It is famous for its refined taste. The shape is beautiful, the color is golden, the aroma is rich, the oil tail is full, the skin is thin and tender, the meat is red and fresh, and the bone is crispy and chewy.

[Landmark Geography] As early as more than 500 years ago, there was a plate duck production during the Wanli Period of the Ming Dynasty. Every winter, local villagers are convenient to use their own domestic ducks for processing, taking coarse salt marinade, but not stretching, drying naturally in the sun. Therefore, at that time, the folks called it "bubble". Later, it gradually developed into commodities for production, and the processing technology was also continuously improved. The original pickling method was changed to a stretcher shape, and the door panel and the grindstone were pressed into folded legs, and the discs were shaped into a shape, which was then made into a peach-shaped shape. The name will also begin to appear. According to the Qing Dynasty "Nan Xiongzhou Zhi" records: "Dragon duck, duck tender and fat, crisp, stains with tea oil, red and delicious for a long time, Guangcheng is very expensive." [Cultural background] Nanxiong is a famous historical and cultural city in Guangdong Province. There are many historical sites in the territory. "Lingnan's first pass" - Meiguan, since the Ming Dynasty's famous Zhang Jiuling deliberately cut the road, became Lingnan's main road to the Central Plains, the old generation of proletarian revolutionary Chen Yi's immortal poem "Meiling three chapters" was also born Here, the famous Zhuhai Lane at home and abroad was once the birthplace of the Chinese nation to expand the southern Xinjiang and the birthplace of many Guangfu people and overseas reds. Its unique human history has had a profound impact on Lingnan's economy and culture. Nanxiong ducks, as a characteristic product left over by the famous historical and cultural city, also have rich historical charm. According to the Qing Dynasty "Nan Xiongzhou Zhi" records: "Dragon duck, duck tender and fat, crisp, stained with tea oil, day Long red and delicious, Guangcheng is very expensive." Nanxiong ducks are not only famous for their long history, but also famous for their refined flavor. The merchants who have returned to Nanxiong in the south must taste or purchase the refined Nanxiong plate duck and become the finest food for the banquet in his hometown. [Brand construction] Before the Nanxiong plate duck has not become a geographical indication protection product, because there is no uniform production process standard and no certificate of origin, the Nanxiong plate duck market is less competitive, and even the market will appear to be posing with foreign ducks. The phenomenon of Nanxiong plate duck. In recent years, Nanxiong City has taken the development of agricultural characteristic industries as an important measure for farmers to increase their income. For the local specialty products of Banyan, the industrialized operation mode of “geographical signs + leading enterprises + farmers” is mainly adopted. Since the approval of the “Nancyong Duck” geographical indication in 2009, it has achieved remarkable economic benefits and demonstrated strong vitality. The market popularity and consumer credibility of “Nanxiong Duck” has also been unprecedentedly improved. Nanzhu City Guzhen Town Zhuji Food Processing Factory is a prominent representative of this business model. Before 2009, the factory's annual production and sales volume will not exceed 10,000, and the output value will be more than 400,000 yuan. The sales of products are mainly concentrated in the local market. . Since the approval of the “Nanxiong Duck” geographical indication, not only the product quality has been effectively guaranteed, but also the production and sales volume has increased by 10% per year. In 2012, the production and sales volume exceeded 20,000, and the output value reached more than 1.2 million yuan. The products are sold to Guangzhou, Zhuhai, Shenzhen and other areas in the Pearl River Delta region and neighboring areas such as Hunan and Chongqing have become the "seats" of the major supermarkets and restaurants in the northern part of Guangdong. Nanxiong duck can be steamed, fried, boiled, or eaten in a hot pot. Each of these methods is very distinctive. Different flavors give you different enjoyment. But the most common way to eat ducks is steaming. The whole plate of ducks is boiled with boiling water, and the duck's buttocks are cut off to avoid contamination of the whole plate duck. Cut the claws, put them into the steamer, or put them into a steamer, and steam for 15 to 20 minutes. Remove, drain the oil, and chop the duck. Then enjoy it directly. Don't pour off the duck oil, use it for bibimbap, and the scent is tempting. Steaming The most common way to eat ducks is steaming. The whole plate of ducks is boiled with boiling water, and the duck's buttocks are cut off to avoid contamination of the whole plate duck. Cut the claws, put them into the steamer, or put them into a steamer, and steam for 15 to 20 minutes. Remove, drain the oil, and chop the duck. Then enjoy it directly. Don't pour off the duck oil, use it for bibimbap, and the scent is tempting. Stir fry the plate duck and boil it. Wash the fresh garlic leaves, cut into sections, pour the oil into the oil pan, stir fry, pour the duck into the plate, add the wine and simmer for a while, and serve. Pour the oil into the pot, add ginger, bean drum, garlic leaves for a while, put the salt, pour the fried duck, put the MSG, a little soy sauce, you can cook. This dish is fragrant and crispy. The boiled soup plate is boiled with boiling water and then chopped and placed in a stockpot. Add water and boil for half an hour. Note that it is best to cut the duck's butt, and the first boiling water should be drained, then add water, in the soup. Add yuba or radish to taste delicious. Hot pot The chopped duck is chopped and added to the hot pot. The hot pot tastes delicious immediately, and the duck slices absorb the taste in the hot pot, diluting the saltiness of the duck itself and making it taste better.

Nanxiong duck quality technical requirements (1) raw material requirements. 1. Raw duck: Choose the grass duck in the protected area. 2. Feeding regulations: (1) Feeding methods: free stocking. (2) Feed: Feed rice, Cordyceps, and snails without using artificial feed. (3) Fattening: During the period from cold dew to winter, it is selected from 90 to 100 days old qualified by the animal husbandry department, the male duck weighs 1.25 kg to 1.75 kg, and the female duck weighs 1.5 kg to 2 kg. According to the male and female, the size is divided into columns, fattening for 28 days. 3. Environmental and safety requirements: The prevention and control of breeding environment and epidemic diseases must comply with relevant state regulations and must not pollute the environment. (2) Processing technology. 1. The period of processing allowed: cold dew to the second year before the spring. 2. Slaughter: Bloodletting should be sufficient, hair removal should be clean, and no banned hair removal agent should be used. 3. Marinate: Dry with a dry salt and cold salt, use 100g to 125g of salt per salt. Marinate the salted duck in a jar and marinate for 6 to 8 hours. 4. Rinsing: Remove the salted duck from the tank and remove the dirt, residual blood and salt. 5. Stereotype (stretching plate): Make the duck body into a peach shape, bend the head to the right, and expose it to the sun for 2 to 3 hours. 6. Alcohol application: The shaped duck is coated with a layer of locally brewed rice wine with an alcohol content of ≥ 45% (V/V). 7. Sun Dew: The plated duck is sun-dried for 2 to 3 hours. Sun exposure night temperature: 10 ° C or less, sun exposure night time: 5 to 7 nights and nights, in case of rain, can be placed in the drying shed (four sides must be ventilated). 5 to 7 of the cervical vertebrae were exposed, the muscles of the small side were purple-black, the ribs became white, and the muscle moisture content was ≤35%. 8. Packaging, transportation and storage specifications: The preservation of the finished board ducks shall be suspended in a ventilated and cool warehouse in a single row. The shelf life of pickling between cold dew and winter solstice is less than 4 months, and the shelf life of pickling between winter solstice and early spring is no more than 6 months. 9. Do not add any non-food ingredients and additives during breeding and processing. (3) Quality characteristics. 1. Sensory features: duck skin white, full oil tail, thin skin tender, meaty red, crisp and chewy. 2. Physical and chemical indicators: water ≤ 35.0%, salt (with NaCl) ≤ 6.0%, protein ≥ 25%, fat ≤ 35.0%, acid value (in KOH) ≤ 1.6 mg / g, peroxide value (by fat ) ≤ 1.6g / 100g, nitrite (calculated as NaNO3) ≤ 20.0 mg / kg, without preservatives. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to：
Producers within the scope of protection of Nanxiong Duck's geographical indication products may apply to the Nanxiong Quality and Technical Supervision Bureau of Guangdong Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Guangdong Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. Announcement approval. The statutory testing agency of Nanxiong Duck is designated by Guangdong Quality and Technical Supervision Bureau.