Guilin Duck - A Tender and Delicious Flavor

There are various ways to cook Guilin duck, and each method can bring out the tender and delicious flavor of the duck meat to the fullest. Among them, Vinegar - Blood Duck is a very characteristic dish in Guilin. Select fresh and plump local ducks, clean them and cut them into small pieces. When cooking, first put the duck meat into hot oil and stir - fry until it changes color and the oil seeps out. Then, add pickled ginger, pickled peppers, garlic and other seasonings and stir - fry together, allowing the duck meat to fully absorb the flavors of the seasonings. The vinegar - blood is the finishing touch of this dish. Pour the mixture of duck blood and vinegar into the pot before serving, and stir - fry quickly. The duck blood solidifies instantly under high temperature, tightly wrapping the duck meat. This not only makes the duck meat more attractive in color but also adds a unique flavor. The duck meat tastes tender, with a sour and spicy taste. The mellow flavor of the vinegar - blood makes the whole dish rich in layers and leaves a lingering aftertaste. There is also Sliced Boiled Duck. Cook the whole duck until done to maintain the original flavor of the duck meat. After slicing and arranging on a plate, serve it with a special dipping sauce. Take a bite, and the tenderness and fragrance of the duck meat spread on the tip of the tongue. It is simple yet full of charm, allowing you to fully experience the unique deliciousness of Guilin duck.