Pengshan sweet-skinned duck is made from healthy ducklings with exquisite accessories and refined by traditional techniques. Bright color, crisp taste, moderate salinity, crisp and sweet skin, tender meat, smooth entrance and unique flavor. (Meishan)

Peng Zu and Pengshan sweet-skinned duck

Peng Zusheng was born in Pengshan and died in Pengshan. It is said that Peng Zu lived 1.46 years old, and was handed down from generation to generation because he pioneered "mountain chicken soup" to cure Yao Di's anorexia. He was honored as the "ancestor of cooking", and started the practice of China Qigong with "good guidance and qi circulation", and prolonged his life with "guidance and cooking".

According to folklore, Peng Zu's longevity is related to his eating sweet-skinned duck twice every three days. According to legend, once when cooking ducks, Peng Zu, who was proficient in medical skills, changed the white water stewing method. Instead, ginger, pepper, star anise, cinnamon, fennel, clove, tsaoko, Amomum villosum and licorice are put into a fresh soup pot to make thick soup, and then the slaughtered fresh duck is put into the pot to stew. After stewing, pour the whole duck with a layer of cooked vegetable oil boiled with rock sugar and you can eat it. Because duck skin is sweet and crisp, it is named sweet-skinned duck. The sweet-skinned duck made by this method has extremely high nutritional value and medicinal value, and has the effects of tonifying deficiency, nourishing stomach, promoting fluid production, quenching thirst, clearing heat and invigorating spleen. , deeply loved by the people, the production method has been passed down to this day.

Today, in Pengshan, sweet-skinned duck has become a famous local snack. The most famous sweet-skinned ducks are Zhong Duck, Pan Duck and Wang Sweet-skinned Duck. Pengshan county sells more than 6000 ducks every day.