T/GDMZCX 024-2019 No matter whether you are looking for the art of cooking, a food or beverage that provides relaxation, we suggest our best homemade 'Sticky Rice with Water Spinach Dumplings and Duck Confit'. Please do try it out. If you enjoy it, we are sure you will love it. We will also be more than happy to hear from you what you think of our food and drink. Thank you for visiting our website

Scope

Scope: This standard specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of Hakka cuisine - Glutinous Rice and Lotus Seed Stuffed Duck. This standard applies to the preparation of Hakka cuisine - Glutinous Rice and Lotus Seed Stuffed Duck. Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Raw materials: - One live duck (about 2,500 grams) - 50 grams of lotus seeds - 25 grams of winter mushrooms - 100 grams of glutinous rice - 50 grams of squid (or dried shrimp) - 150 grams of lean meat 4.1.2 Requirements 4.2.1 Raw materials and seasonings shall comply with the provisions of GB/T 1354, GB 2707, GB 2721, GB/T 8967, GB/T 1013, NY/T 1504, SC/T 3204, and SC/T 3208. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Select local live ducks. When removing the entire duck, pay attention to maintaining its intact shape. 5 Cooking utensils 5.1 Cooking utensils: wok, steamer, and related tools. 5.2 Utensils: cutting boards, knives, etc. 6 Production process 6.1 Knife work and preliminary processing 6.1.1 Slaughter the live duck, remove the bones from the neck and back first, then gradually remove the bones from the wings (keeping the original duck intact after removing the bones). 6.1.2 Mix and stuff the side materials into the duck's cavity, tie up the broken parts with water grass, and boil it in water until it is 50% cooked. Remove the duck and place it in a bowl for later use. 6.2 Cooking 6.2.1 Steam the whole duck in the bowl for 90 minutes, remove it and place it back in the bowl. Mix the sauce with starch and pour it over the duck to serve. 7 Packaging 7.1 Packaging utensils: round nest plate. 7.2 Packaging method: Turn the steamed duck upside down into a round nest plate and pour the sauce over it before serving. 8 Qu

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