Jiaji Duck

Jiaji Duck (Simplified Chinese: 加积鸭; Traditional Chinese: 加積鴨; Pinyin: Jiājī yā) is a duck raised around Jiaji Town, Qionghai, by the Wanquan River, typically boiled or steamed and served with ginger-vinegar or sesame dipping sauces—one of Hainan's four famous dishes with Dongshan Lamb, Hele Crab, and Wenchang Chicken.

Characteristics

Meat is described as thick with relatively thin skin and soft bones when properly raised; flavor is clean rather than heavily spiced, similar in dipping style to Wenchang Chicken.

Ingredients (overview)

Jiaji-breed or locally raised duck, water for poaching, ginger, vinegar, sesame oil, and salt for dips. Force-feeding grain and bean curd is traditionally mentioned in local accounts of rearing.

History and culture

A regional identity dish of Qionghai on Hainan Food; often grouped with white-cut Hainan poultry tradition rather than Cantonese roast duck.

Serving and variations

Chopped and dipped. See Hainan Food, Wenchang Chicken, Dongshan Lamb, and Hele Crab.

See also

• Hainan Food
• Wenchang Chicken
• Dongshan Lamb
• Hele Crab
• White Cut Chicken
• List of dishes (A-Z)