DZ
DefZone.Net

Kien thuc cong nghe & giai tri

Wiki Article

Ginger duck

Nguồn dữ liệu từ Wikipedia, hiển thị bởi DefZone.Net

Xem trên WikipediaBài ngẫu nhiên khác

Ginger duck
CourseHotpot Dish
Place of originTaiwan
Main ingredientsduck, mature ginger, rice wine, ginger, angelica root and licorice
  •   Media: Ginger duck
Ginger duck
Traditional Chinese薑母鴨
Literal meaningMature ginger duck
Transcriptions
Standard Mandarin
Tongyong PinyinJiāng mǔ yā
Southern Min
Tâi-lôkiunn-bó-ah

Ginger duck (Chinese: 薑母鴨; Tongyong Pinyin: Jiāng mǔ yā; Tâi-lô: kiunn-bó-ah) is a traditional Taiwanese hot pot dish that is commonly consumed during the winter months. It is classified as a form of herbal cuisine, combining duck meat with ginger, rice wine, and traditional medicinal herbs. In Taiwan, ginger duck is a seasonal dish and is regarded as one of the representative winter foods, alongside mutton hot pot.[1]

Ginger duck is prepared by simmering duck meat in a broth made from rice wine, ginger, and herbal ingredients. The dish is typically eaten hot and is widely believed in Taiwanese food culture to have warming, restorative and nourishing properties. As a result, it is particularly popular in colder weather and is often consumed as a communal meal. The name of the dish refers to its key ingredient: ginger, specifically mature ginger (老薑), which has a stronger flavor and is traditionally associated with warming properties in Taiwanese dietary theory. Seasonal ginger duck restaurants and street stalls are common in Taiwan during autumn and winter.[2]

History

[edit]

There is a common misconception that ginger duck originated in China, but food writer Chen Jingyi (陳靜宜) has shown that this confusion largely stems from conflating it with ginger-braised duck dishes found in parts of Tong'an, Xiamen in Fujian, China. Through years of field research documented in her book "Taiwanese Flavor" (臺味), Chen explains that while related duck-and-ginger dishes existed in southeastern China—often cooked dry, reduced to a glaze, and meant for takeaway—the soupy, hot-pot-style ginger duck known today is a Taiwanese creation.[3][4]

According to her findings, Taiwan's version took shape in the 1980s, when local businesses added rice wine, sesame oil, and specific Chinese medicinal herbs, transforming earlier traditions into a distinct Taiwanese winter tonic dish. This Taiwanese style later spread back to China in the 1990s, particularly to Xiamen, reinforcing the mistaken belief that it was Chinese in origin. Chen emphasizes that ginger duck exemplifies how food cultures are fluid, but the form most people recognize today is firmly rooted in Taiwan's culinary innovation, not Chinese cuisine.[5]

Ingredients

[edit]

Common ingredients in ginger duck include: duck meat, mature ginger, rice wine as well as Taiwanese traditional medicinal herbs (such as angelica root and licorice, depending on recipe). Additional vegetables and side ingredients, such as cabbage, tofu, ti-hueh-kué, or noodles, are often added during cooking or while eating.

Preparation

[edit]

The dish is typically prepared by stir-frying sliced ginger in oil to release its aroma, followed by the addition of duck meat. Rice wine and water are then added, along with medicinal herbs, and the mixture is simmered over low heat for an extended period until the duck becomes tender. Ginger duck is usually served as a hot pot, allowing diners to add additional ingredients while the broth continues to simmer at the table.[6]

Alcohol content

[edit]

Since rice wine is a primary ingredient and is not fully evaporated during cooking, ginger duck hot pots may retain a significant alcohol content up to 75%.[7] As a result, the dish may retain a measurable alcohol content. In Taiwan, there have been reported cases of individuals exceeding legal blood alcohol limits after consuming ginger duck, leading to public awareness campaigns advising against driving after eating the dish.[8][9]

See also

[edit]

References

[edit]
  1. ^ Tsai, Wenting (March 2003). "Wintertime Warmth with Ginger Duck". Taiwan Panorama. Retrieved 5 January 2026.
  2. ^ "台灣薑母鴨的靈魂不是薑母、也不是鴨！資深美食家揭老饕才懂的秘密做法，加碼推薦私藏愛店". The Storm Media (in Chinese (Taiwan)). 17 December 2022. Retrieved 7 January 2026.
  3. ^ 何定照 (13 August 2021). "薑母鴨是臺灣或中國的？ 她追索「臺味」吃出自己身世". United Daily News (in Chinese (Taiwan)). Retrieved 7 January 2026.
  4. ^ 陳靜宜 (2021). 喔！臺味原來如此：潤餅裡包什麼，透露你的身世！20種常民小吃的跨境尋跡與風味探索 (in Chinese (Taiwan)). 麥浩斯. ISBN 9789864086795. Retrieved 12 November 2021.
  5. ^ 杜晉軒 (5 August 2021). "美食作家陳靜宜：跨過疆域的藩籬，台灣小吃和大馬華人美食有許多千絲萬縷的關係". The News Lens (in Chinese (Taiwan)). Retrieved 7 January 2026.
  6. ^ 張尚辰 (19 November 2025). "吃薑母鴨一餐破千大卡！營養師曝「4招」：這樣吃更營養". SET News (in Chinese (Taiwan)). Retrieved 7 January 2026.
  7. ^ 楊晏琳 (15 December 2022). "小孩吃「含酒料理」恐中毒、昏迷！醫示警：酒精經烹調仍可殘留75%". ETtoday (in Chinese (Taiwan)). Retrieved 5 January 2026.
  8. ^ 黃子騰 (31 March 2025). "吃薑母鴨隔天宿醉騎車 新北消防員酒測值0.87下場慘了". United Daily News (in Chinese (Taiwan)). Retrieved 7 January 2026.
  9. ^ 潘靚緯 (27 February 2022). "吃薑母鴨祛寒身體「好暖」 忘記是酒駕被攔「心瞬間涼了」". SET News (in Chinese (Taiwan)). Retrieved 7 January 2026.