Duck's head is a spicy local specialty from the Chinese city of Wuhan, but it is also a snack that is commonly eaten throughout China, most notably in Shanghai. The dish is made by stir-frying a head of duck with the addition of herbs and spices.
Duck's head has a crispy taste as a result of the stir-frying method, and it is claimed to be a healthy food, with one of the duck's head store owners claiming that it helps one's brain power when consumed. Some say that the taste of the dish is not unlike eating a spicy chicken wing, while the others, such as Kellie Schmitt of CNN, describe it as one of Shanghai's weirdest foods.
When the head is served, it should be pried open with one's fingers to get to the tender meat on the interior.
MOST ICONIC Ya tou
MAIN INGREDIENTS
Zhangcha duck is a duck smoked with tea and camfor, originating from the Chinese province of Sichuan which is famed for its spicy dishes. The preparation of this meal is a five-step process; first, it’s marinated, then boiled, air-dried, smoked, and finally, fried.
When served, pieces of duck meat are topped on gebao — a clam-shaped bun.
MOST ICONIC Zhangcha ya
View moreRoasted duck rice is a Singaporean dish consisting of roasted duck served either over rice or yam rice and accompanied by a sauce and various extras, like braised eggs, tofu, beancurd, gizzards, and pork belly. It can be made and served in two ways — Hokkien-style or Teochew-style, meaning either doused in a thick, flavorful sauce or lighter sauce.
The roasting of the duck starts with filling the cavity of the duck with spices and aromatics. The cavity is then closed, and the duck is poured over several times with a sauce and then air-dried before being glazed and roasted in the oven.
MOST ICONIC Roasted Duck Rice
Braised duck rice is a Singaporean dish consisting of roasted duck served either over rice or yam rice and accompanied by a sauce and various extras, like braised eggs, tofu, beancurd, gizzards, vegetables, and pork belly. It can be made and served in two ways — Hokkien-style or Teochew-style, meaning either doused in a thick, flavorful sauce or lighter sauce.
The braising of the duck is done in a flavorful and generously seasoned broth. Today, the duck is usually served deboned, which is not in line with tradition. So if you want bone-in meat, you should specifically ask for that when making your order.
MOST ICONIC Braised Duck Rice
View moreMAIN INGREDIENTS
Hangzhou-style duck pickled in soy sauce is a delectable specialty dish of Hangzhou cuisine that delivers the authentic flavors of the region. This dish consists of duck meat cooked in a marinade, and it is then covered with soy sauce and served alongside rice or noodles.
Deliciously crispy on the outside while remaining tender and moist on the inside, the duck is commonly served chilled. This dish is aromatic, predominantly savory, and slightly sweet in flavor. It is traditionally prepared and consumed during the celebration of the Chinese Lunar New Year.
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