The first-group Preserved Duck Bundles (Ya Zha Bao) made out of 170,000 ducks were delivered to Hong Kong and Macao from Doumen District on Aug 31.
Processed meat used to bundle duck parts are sundried.
The traditional specialty is a provincial intangible cultural heritage item. The preserved duck parts include wings, feet, livers, and intestines. The delicacy dates back to the reign of Emperor Kuang Hsu (Guangxu) in the Qing Dynasty (1871-1908).
The Xinchenghua Agri-Product Specialized Cooperative in Xiaochikan Village is the largest Ya Zha Bao production base in Zhuhai. According to manager Zhou Junchao, the base was built to carry on and develop the folk craftsmanship. The cooperative has established a local brand of “Dou Xiang Wei Dao” (Taste of Doumen Countryside) for a series of cured meat. Over 60 percent of the products sell in Hong Kong and Macao markets.
Workers process duck offal [Photos by Yan Xing and Chen Pianpian / Zhuhai Daily APP]
The process is strictly controlled. The ducks must be fed with fodder for 45 days and raised free-range in rice fields for 40 days. After the body parts are removed, they are immersed in private-recipe sauces overnight and drained before being completely dried in the sun for five consecutive days. When ready they have an amber appearance and fragrant scent, and are said to be delicious after being steamed.
The delicacy was developed by accident though. In earlier years, when Doumen thrived with commerce and trade, a poor shop assistant selling cured meats gathered all the duck offal and fat pork for sun-drying and pickling, and bundled them up for steaming. The steamed preserved duck bundles immensely delighted other workers, and have ever since become a highly featured specialty.
(Source: City of Zhuhai)