In the kitchen of the Lychee Garden Restaurant in Quanzhou, Fujian, Ginger Duck, a classic Southern Fujian (Minnan) dish passed down for centuries, is showcasing its exquisite craftsmanship amidst flames and fragrant oil. Head Chef Li Wenxue thinly slices old ginger, evenly layering it on the bottom of the pot. After heating black sesame oil, he adds sorghum liquor, causing flames to leap into the air. During a full hour of intense stir-frying, the ginger slices gradually transform from golden yellow to a charred brown, the pungent aroma evolving into a deep, mellow, and smoky fragrance. Duck fat is slowly released, and the aroma of liquor blends with the scent of ginger, creating a rich and unique flavor profile.
Ginger Duck is one of the most representative traditional dishes of Southern Fujian. In the Southern Fujian dialect, "old ginger" specifically refers to aged/matured ginger. Old ginger dispels cold and dampness, while duck meat replenishes deficiency. The combination is not only a delicious dish but also the most simple and profound interpretation of the ancient precept of "medicine and food homology" by the people of Southern Fujian.
The production process of Ginger Duck is both rigorous and meticulous. Chef Li explains that the ingredients must include Yongchun White Muscovy Ducks raised for three months, known for their tender meat. The amount of old ginger is also carefully calculated, with 1.2 jin (approximately 600 grams) of old ginger used per duck. The entire cooking process does not involve a single drop of water, relying entirely on the clever combination of black sesame oil and sorghum liquor to fully preserve the original flavor of the ingredients.
During the cooking process, the ginger slices undergo a visual transformation from plump to shriveled, from golden yellow to charred brown, and the aroma correspondingly evolves from pungent to deep and smoky. The entire duck is dry-braised, which completely locks in the juices and prevents the meat from shrinking or falling apart. According to Chef Li, dry-braising requires extremely strict control of the heat, which means the duck "needs to be flipped every 5 minutes for 60 minutes."
After the duck meat is fully cooked, the chef will cut and then stir-fry it again with the fragrant old ginger, so that each piece of duck meat is tightly wrapped in sesame oil and ginger aroma, and the meat and seasonings are fully integrated. The dry-braised duck is fragrant and appetizing, and the ginger slices at the bottom of the pot are even better with rice, so "the ginger can become more delicious than the duck."
In the minds of outsiders, Fujian cuisine is often associated with seafood, light flavors, and delicate textures. In fact, it also possesses a profound cultural heritage and exquisite technical accumulation in the cooking of poultry. According to Yao Yazhi, the owner of Lychee Garden Restaurant, Ginger Duck is a classic dish that has been passed down from ancient times, embodying the Southern Fujian people's understanding of health and wellness and their pursuit of quality of life. A bite of Ginger Duck is a taste of medicinal wisdom and a remembrance of the Southern Fujian sentiment that transcends mountains and seas. Quanzhou, as the starting point of the Maritime Silk Road, has seen countless Southern Fujian people set sail for Southeast Asia for hundreds of years. What they took with them, besides their luggage, was the unforgettable memory on the tip of their tongues. When expatriates taste an authentic Ginger Duck, the moment the smoky fragrance enters their throats, they seem to be called back to the streets of their hometown.
"The homesickness can be conveyed through the dish of Ginger Duck," says Yao.
(Reporter: Rainy; Camerapeople: Julianne, Tom Qian; Editor: Rainy; English Editor: Darius)
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