Zhangcha tea smoked duck as prepared in the Dalian Restaurant in Berkeley
Traditional Chinese
樟茶鴨
Simplified Chinese
樟茶鸭
Literal meaning
camphor tea duck
Transcriptions
Standard Mandarin
Hanyu Pinyin
zhāngchá yā
Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves.[dubious – discuss] Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily household dish.[1][2]
^Grigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
^"Zhangcha ya | Traditional Duck Dish From Sichuan | TasteAtlas". www.tasteatlas.com. Retrieved 2024-02-21.
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