Changde sauce plate duck body red body oil bright, the color is dark red or sauce brown, no visible impurities. The head and neck are slender and bent to the left and folded under the left wing. The gusset is formed completely, the shape is flat and soft, and has a texture. The smell of the sauce is rich, the aroma is fragrant, the mouth is spicy and refreshing, the salty and pungent is moderate, the spicy taste is full of strength; the chewed skin is crispy, the fat and fat are very few, the feeling is not greasy, it is very chewy, and the aftertaste is long. I don’t want to eat it for a long time Due to its unique flavor of fragrant, spicy, fresh and mellow, Changde Sauce Duck becomes a golden place card.

Technical requirements for quality of Changde Sauce Duck 1. Requirements for raw materials and accessories Raw materials: (1) Variety: local duck. (2) Conditions of production: Natural wetlands, lakes and rivers within the scope of production are rich in biological resources such as rice, fish, shrimp, snails, aquatic plants and insects, especially in freshwater snails. (3) Raw duck: An adult female duck with a healthy and bright coat of 370 to 700 days of stocking or semi-stocking, and a live weight of 1400 to 1600 g. 2. (2) Water: urban water supply, the water source is Lijiang River and Lishui. Second, the processing technology Process: raw duck → slaughter, cleaning → pickling → struts forming → baking → hanging (take brackets, singeing) → ingredients → halogen → inner packaging → sterilization, inspection → sealing and packing → factory. 2. (2) Strut forming: use the bamboo piece or metal bracket to hold the pickled white duck and duck body, put on the hook and dry it properly. (3) Baking: Charcoal fire baking, when the oven is heated to 65 ° C, the duck is sent into the furnace and baked at 80 ° C to 90 ° C for 8 to 10 hours. (4) Hanging: The semi-finished storage room is hung for 1 to 2 hours, and the bracket is removed, and the humidity is 85% or more and the temperature is 15 ° C to 24 ° C for 24 hours or more. Squirt with alcohol burner to remove the protruding pile on the surface of the duck. (5) Halogen: 1 Preparation of brine: Chili, spices, herbs and other accessories for 2 hours, add salt, sugar, cooking wine and other seasonings. 2 halogening time: 40 minutes to 90 minutes. Third, the quality characteristics Sensory features: (1) Appearance: The whole body is red and bright, and the color is dark red or brown. The gusset is completely formed, the shape is flat and soft, and the texture is felt. (2) Taste: the sauce is rich, spicy and refreshing, the skin is crispy, not greasy, and very chewy. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the production area of ​​Changde Sauce Duck can submit an application for the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Changde City, Hunan Province. After being reviewed by Hunan Province and reported to the AQSIQ for approval, it will be announced. The statutory testing agency for Changde Sauce Duck is designated by the Hunan Provincial Bureau of Quality and Technical Supervision.