Page 172 - hakka

172

■ 名菜故事：
白切仔鸭多选用鲜嫩的番鸭麻，肉质细嫩且无膻味。传统制作手法为腌制后再蒸熟，蒸制出
的鸭汤可用于拌饭。搭配薄荷的蒜蓉醋蘸料，风味独特，不仅适合白切类菜肴，也深受五华
地区煎炸类菜肴的喜爱。

■ Dish Story
White-cut duckling usually uses tender young Muscovy duck, known for its dedicated texture with-
out a gamey taste. The traditional preparation method involves marinating and steaming the duck,
with the resulting duck broth often used to flavour rice. The distinctive mint-garlic vinegar dipping
sauce, enhancing not only white-cut dishes but also the fried dishes, making it a belove classic in
Wuhua.