Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves.

樟茶鸭属熏鸭的一种，制作考究，要求严格，成菜色泽金红，外酥里嫩，带有 樟木 和茶叶的特殊香味，是 四川 省经典的传统名肴之一，属于 川菜。 此菜选料严谨，制作精细。 是选用 秋季 上市的肥嫩公鸭，经腌、熏、蒸、炸四道工序制成。 在四道工序中以选用 樟树叶 和花茶叶 烟熏鸭 最为关键。 樟树为 常绿乔木，多繁生于暖地， 叶子 为椭圆形，富樟树特有的香气， 以之 与 花茶 熏鸭是此菜的一大特色。 此菜装盘上席也很讲究，整鸭熏好后要先斩段后整形，复原于盘中，使 …

Zhangcha Duck, or Tea-Smoked Duck, is a quintessential dish of Sichuan cuisine. It is prepared by four major steps: marinating, smoking, steaming, and frying. Among the four, hot smoking over tea leaves and camphor leaves is the key. The duck is …

Zhangcha duck is smoked duck with tea and camphor. The duck is first marinated for hours with a rub that contains crushed Sichuan pepper, huangjiu or baijiu, ginger, garlic, and salt. Following the marination, the duck is quickly blanched in hot water to …

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

2015年12月5日 · Be advised that Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck) is perhaps THE quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of …

Put salt and peppercorns into a small skillet and heat over medium heat until salt begins to smoke, about 5 minutes. Transfer to a mortar and crush with pestle. Rub duck all over and inside...

2011年6月11日 · 帶著濃厚的花茶香味的樟茶鴨並經過醃、燻、蒸、炸、等四道工序製作而成﹐制作精細又名「四製樟茶鴨」，鴨皮呈紅色、油亮亮、皮酥肉嫩，適合佐酒。 據說是招待國際友人吃川菜時的必點佳餚。 十里洋場的上海時期，各方名菜都匯流進上海餐廳，所謂揚幫、川幫、粵幫、徽幫等個系的名菜，都上了同一個餐桌上，其中，樟茶鴨就成了川幫的代表菜之一。 現在做道地樟茶鴨的餐廳不多了，之前數度到的寧福樓江浙餐廳品嘗，可惜已歇業。 聽說驥園的樟茶鴨也 …

Zhangcha duck is a tantalizing dish fit for any occasion. This traditional Chinese delicacy has enthralled and enraptured diners for centuries, owing in part to its exquisite soy-based marinade that envelops the duck in an aromatic and savory bliss that few other dishes can approach.

Tea-Smoked Duck, or Zhangcha Ya, is a aromatic dish from Sichuan cuisine that showcases the art of combining delicate flavours with rich, smoky undertones. This dish is loved for its tender, flavourful meat infused with a fragrant smokiness from tea leaves, and a crispy, golden skin that makes each bite deeply satisfying.