Salted duck and soya bean is a traditional folk cuisine of Hefei. It looms large in the memories of the city's old people.
Simple as it sounds, every step of this dish's preparation - from the curing of salted duck, to the final steaming or roasting - is quite complex. The salted duck must be dried, and the soybeans must be soaked in water for hours. In addition, since the duck has a lot of fat, the chef needs to control the usage of oil. The most important thing is to control the cooking heat. Generally, the duck has to be boiled on high heat, then simmered on a low heat until thoroughly cooked. If you like a salty taste, the mix of salted duck and soya bean is perfect when paired with rice.
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