Wuwei Smoked Duck, a specialty of Wuwei County in Anhui Province, can be traced back to Qing Dynasty (1644 - 1911 AD). Taking shelduck in Chaohu Lake as the base, the dish is cooked with nearly 30 kinds of traditional Chinese herbs and seasonings, such as anise, pepper, clove and fennel in the way of smoking and salting. The dish looks golden and glossy and tastes tender and mellow. It is as tasty as Beijing Roast Duck and as tender as Nanjing Steamed Duck.
The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meat. It can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.
Duck meat is rich in niacin, which is one of the two important components of coenzymes in the human body. It has a protective effect to heart disease patients such as myocardial infarction.
Duck can be helpful for tonifying the deficiency, nourishing Yin of five organs, clearing away heat, enriching blood, promoting diuresis, nourishing stomach to improve the production of body fluid, relieving cough, strengthening spleen and treating deficiency after illness and malnutrition edema.
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