Abas guxiang located on the ancient post road Mei Guan Shaoguan Nanxiong nine kilometers north of the city. It is the southern gateway to the ancient Lingnan Road Central Plains and a commercial center. Abas Lane Guangdong Song guxiang only trail, the “Guangdong in the first lane,” Fitch, Lane length of 1,500 meters, 4 meters wide road, paved with cobblestones, lane still retains different dynasties Kurau , pagodas, ancient banyan and architectural sites and a number of monuments, tourist attractions, into Abas Lane, when the ancient town faintly discernible.
Nanxiong most famous native duck when the number that we usually say Laya. “Nanxiong duck” Youyi December Abas Lane Lane most famous duck. Lap Lane is one of the industry Abas Lane workshop streets, refined and famous sausages, which produced white duck with duck skin, oil tail plump, thin tender, delicious red meat, brittle bones can chew, unique flavor , high quality characteristics. Abas travelers passing lane, this should taste or buy refined wax duck Lane, brought gifts and so on. Usually about two months ago began production, each household usually about 10 board, but the most authentic duck is NANXIONG farmers to produce their own home, bought in the market in general are not farmers delicious home-made, so if you want to taste authentic NANXIONG mouth duck farmer coming home to eat.
Why “NANXIONG duck” would taste so good?
First produced good quality duck, duck belongs to the class, and many NANXIONG local reservoirs, it is suitable for feeding ducks, duck here a long thin flesh, delicious. The second is located in the mountains of northern Guangdong Nanxiong, large temperature and frost and other factors, making the “Nanxiong duck” has a special flavor. In autumn and winter the north wind whistling blowing, every family was busy drying duck.
It is understood that duck production is very traditional:
1, the first election duck, the more fat as possible, it is best not changed his hair down over the eggs or tender duck.
2, and then get clean after plucking the duck, cut gutted, salt and spices and marinate for one night, and spread placed on bamboo tart, add the appropriate weight pressed duck.
3, the shape of the duck with a clean cloth to wipe away the debris attached to the duck, and then the “head wine” painted on the duck, so as to increase duck flavor, you can take in the sun after a good deal, and if the night allowed outdoors “playing cream”, it taste better, eat up even the bones are crispy.
4, drying to a certain extent, and then hung to dry under the eaves. Weather permitting, a week or so, it exudes a thick smell of duck is complete.
Local villagers have an unwritten habit is to do the duck with dry straw stored up, like when to eat are OK, steamed or fried or soup. Storage to the second year of spring are still attractive saliva.
