| Zhangcha duck | |||||||
|---|---|---|---|---|---|---|---|
 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 | ||||||
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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.