Ginger duck (Jiangmu Ya) is a signature dish of the Minnan region, originating in Quanzhou, Fujian. Made with red-faced Muscovy duck, it is first stir-fried in sesame oil until fragrant, then simmered with aged ginger and rice wine. The ginger's aroma mingles with the duck's flavor, creating a sweet-and-spicy taste that lingers on the palate.

Ginger Duck 

In the local Minnan dialect, "Jiangmu" refers to aged ginger. Its pungent flavor effectively neutralizes the duck's gaminess. In traditional food therapy, aged ginger is considered warming and is rich in active compounds such as gingerol and shogaol. It is believed to have antioxidant effects, promote blood circulation, stimulate gastric juice secretion, enhance appetite, help the body ward off chills and relieve discomfort caused by a cold stomach.

Aged Ginger 

The dish's traditional food-therapy role is a major reason for its popularity. Duck meat is considered cooling in traditional Chinese medicine and is thought to nourish yin and reduce internal heat. Autumn's dry weather can easily lead to excess internal heat, making duck particularly suitable for the season. Aged ginger helps counteract the duck's cooling nature and is also believed to soothe the liver, moisten the lungs, nourish the spleen and stomach, promote blood circulation, and dispel cold and resolve phlegm.

Ginger Duck 

Legend has it that ginger duck was once an imperial court dish before spreading among the people. The recipe often includes herbs such as prepared Rehmannia (Shu Di Huang), Angelica (Dang Gui) and Sichuan lovage rhizome (Chuan Xiong), traditionally used to nourish and invigorate the blood. The result is a dish that is rich without being greasy and warming without being drying.