Linwu ducks have been raised in the wild in the Shunfeng mountain stream and Wushui River basin at the source of the Pearl River since ancient times. They are a traditional local shelduck "raised in a boudoir". In 1999, under the leadership of Shunhua Duck Company, Linwu County built China's largest shelduck breeding and processing base. In 2006, the Hunan Provincial Department of Science and Technology and the Department of Finance launched the "Linwu Duck Industrialization Science and Technology Demonstration Base Project." The project team invested 6.31 million yuan in three years to implement the three unified services of "unified seedling supply, unified epidemic prevention, and unified feed" for Linwu duck breeding, and completed the purification and rejuvenation of Linwu duck varieties and the standardized breeding of Linwu ducks. Technology promotion, research and development of biosafety control technology in Linwu duck breeding and production processes, as well as deep processing of Linwu duck products and comprehensive utilization of by-products. By 2009, 43 Linwu duck breeding farms had been built in the county, one duck breeding farm had been expanded, and more than 8,000 farmers had been trained. The survival rate of Linwu duck breeding had also increased from 87 in 2006 to over 91. From a technical perspective, Increased farmers' income by more than 4 million yuan. There are 3,260 farmers engaged in Linwu duck breeding, with the average annual income of each farmer being 48,000 yuan.
As the project progresses, the increase in Linwu duck breeding has provided Shunhua Duck Company with sufficient raw materials. On the one hand, the company enhanced its production and processing capabilities, expanded a 10 million-feather fully-automatic meat duck slaughtering production line, and recruited more than 350 new employees; on the other hand, it increased its efforts in product research and development, and successively launched camellia oil duck, camellia oil duck, There are more than 80 kinds of Shunhua delicacies including duck rice dumplings, canned duck meat, and bean-flavored duck, and 48 patents have been obtained. In 2009, Shunhua Duck Industry Company invested 121 million yuan to carry out expansion projects in Chenzhou and Linwu. After the completion of the project, it can provide 5,000 jobs and stimulate 20,000 farmers. In Linwu, the food culture of duck has a long history, and the ways of eating duck are varied. Stir-fried, stewed, and soup are just common flavors. Braised duck, salted duck, roast duck, blood duck, and cured duck are all available at your fingertips. Duck meat, duck eggs, duck gizzards, There are many names for duck neck, duck feet and duck wings.
It is the custom in Linwu to cook duck eggs with a key dish. When the Dragon Boat Festival comes, the ducks will be given a few spoons of rice soup before killing them, which will help the ducks' blood vessels to expand and make it easier to remove their hair. Then use a plate of water and add salt. This way the duck blood will easily form lumps and have a delicate taste. The duck meat is usually stir-fried, while the duck blood is cut into pieces and used together with the offal to make soup. This is the most typical and traditional way of cooking Linwu duck, which is spicy and soupy.
"No feast without duck" is an old custom in Linwu: fried Linwu duck with hot pepper, old duck soup, steamed duck with rice noodles, spicy duck intestines, salted duck hot pot, Linwu roast duck, Linwu blood duck, Stir-fried Linwu duck. Linwu duck has tender meat and delicious taste, and is always popular. Coupled with the local unique smallpox taro sticks and braised together, it is the braised Linwu duck with smallpox taro sticks that is praised by the locals. Trichosanthes is similar to taro, but is lighter green and has taller stems. Take one or two long light green taro stalks, remove the large umbrella-shaped leaves at the top, wash them, tear off the thin outer skin, cut them into pieces with a hob, and pass them through water. Cut the duck meat into cubes, stir-fry, add ginger, red pepper, five-spice star anise, and let the small stalks of taro stalks go into the pot to simmer before adding water. When the water is about to dry up and the lid is removed, the duck aroma is fragrant, and the soft taro stems have turned taro purple with the duck meat juice.