There is a professional salted duck shop called Huzidong Zhang Ya. It is less famous. It was in half of Sichuan 40 years ago. The young Cinnamomum camphora duck made in our shop is made by carefully selecting Cinnamomum camphora leaves and scented Cinnamomum camphora tea produced by burning jasmine tea powder, and then curing, steaming, frying and marinating. The finished product is red and bright in color, tender in skin and tender in meat, and long in fragrance, and enjoys a good reputation at home and abroad. Sichuan chefs often make this one of their main dishes. 1954, Sichuan chef Fan went to Geneva with Premier Zhou to entertain guests with this dish. After eating it, Chaplin called it a rare delicacy in the world and asked Premier Zhou to let him take one home to enjoy it with his family. Famous chefs from Sichuan, such as Kong Daosheng, Zhang Deshan and Chen Zhigang, went to the Czech Republic and North Korea to teach cooking skills in the 1950s and 1960s, and all of them taught Zhangcha Duck. After eating it, many foreign guests were full of praise, and some even tried it again and again, thinking that Sichuan Zhangcha Abby Mallard Peking Duck was delicious.

Zhangcha Duck in Mouse Cave has successively won the titles of "Jinding Award", "Gold Award in Tianfu Food Expo" and "Chengdu Famous Snack" issued by the Ministry of Commerce. The owner of the mouse cave duck shop is surnamed Zhang, who is called Zhang Duck. However, Zhang Wei is a big name, and there are hundreds of salted ducks in Chengdu. There are countless signs, and it is difficult to distinguish between true and false. In order to show the difference, the old buyer added a place to sell ducks in front, called "Duck in Rat Cave". In the late Qing Dynasty, there were two places in Chengdu called Rat Cave. One is an alley in Jiaozi Street outside the East Gate. Because the alley mouth is very narrow, there is a chicken hair shop inside, called mouse hole. The other is an alley at the intersection of Fuyin East Street and Suwa Street. Because the alley is narrow and deep, there are teahouses, inns and hotels, which are dubbed as rat holes. The owner of Zhang Duck in Rat Cave is Zhang. He and his father sell roast duck in front of Rat Cave in Fuxian Street 1928. 193 1 year, moved to the door of Jiangdong bathroom opposite at that time and named it "Fuluxuan". The next year, my father, last year, he brought two brothers to support his business. In the operation, strictly abide by "I am not afraid that people will not buy, and I am afraid that the goods are not real; I'm not afraid to come uninvited, but I'm afraid the art is not refined. I gradually groped and summed up a set of experiences, which have been preserved to this day.

Processing should be no problem. Remove blood and hair. Make a small hole under the wing and take out the internal organs. Use bamboo sticks for legs, put them in a boiling pot and cook them slightly, then take them out. Fumigating camphor leaves and jasmine tea powder in a fuming furnace. Steam in a cage, fry in an oil pan until brown, take out and cut into small pieces. When the dish is loaded, it is duck-shaped and brushed with sesame oil.

Pay attention to your diet. When the tea duck is served, it should be served with scallion pickles and lotus leaf cakes. Lotus leaf cake is a small cake steamed from dough, which tastes soft, light and white, while Zhangcha duck tastes crispy, thick and reddish brown, which forms a visual touch and taste contrast with lotus leaf cake, and it is more difficult to fry with scallion sauce. In addition, the camphor tea duck also pays attention to eating while it is hot, and it is fried and eaten now, which makes the taste of camphor tea more intense. If you drink a glass of wine and sip it slowly, the taste of duck is really incomparable.