Yuqing Boneless Duck: A Spicy Guizhou Delicacy You Must Try
In a steaming wok, duck pieces dance in red chili oil, releasing the intense aroma of Yuqing sticky chili peppers — this is Yuqing Boneless Duck, a dish that invites you to dive in with your hands! Each piece soaks up the sauce, delivering a spicy, savory punch that makes you reach for more.
1. Origin and History
This dish originates from Yuqing County, Zunyi, Guizhou. It has been passed down through generations as a traditional farmhouse recipe. Initially, villagers deboned the duck for the convenience of children and elders. Over time, its unique spicy flavor spread throughout Guizhou, becoming a standout in the region’s cuisine.
2. Cultural Significance
In Yuqing, this dish represents sincere hospitality. During festivals, hosts personally prepare boneless duck, presenting platters of spicy duck to honor their guests. Locals say, “No boneless duck, no feast,” making it a symbol of family reunions and joyful gatherings.
3. Ingredient Highlights
The dish requires free-range Ma duck, known for its firm and chewy meat. Each duck is manually deboned to ensure every piece is complete. The soul of the dish is Yuqing sticky chili peppers, paired with garlic sprouts, ginger slices, and a secret sauce, creating a unique and bold flavor.
4. Cooking Process
The whole duck is first deboned and cut into pieces, then marinated with cooking wine. Heat oil in a wok, stir-fry the sticky chili peppers to release red oil, and add the duck for a high-heat sauté until golden. Finally, add garlic sprouts and other ingredients, stirring to coat the meat. The key is heat control to make the duck aromatic yet tender.
5. Flavor and Texture
The first bite releases the fragrance and spiciness of sticky chili peppers, followed by the chewy richness of the duck. The dish is bold in flavor but not greasy, with a subtle sweetness balancing the heat, making it irresistible.
6. How to Eat
The most authentic way is to eat it by hand, enjoying the duck pieces directly. Locals often pair it with steamed rice, soaking it in the spicy sauce. It also goes well with local rice wine, combining heat and aroma for a thrilling taste experience.
7. Where to Try It
Recommended spots in Yuqing include Qiangge Boneless Duck (average ¥60–100 per person) and Yujia Old Shop(average ¥50–80 per person). Order by saying, “One order of boneless duck, please.” It’s usually sold as a whole or half duck. In summer and autumn, choose dishes made with freshly raised ducks for the best tenderness.
8. Travel Tips
The English name is “Yuqing Boneless Duck.” Prepare cold drinks to balance the spice — local Rosa roxburghii juice is an excellent choice. After finishing the duck, you can ask the restaurant to add noodles to the remaining sauce, a hidden local trick for an extra delicious meal.
9. Easy Home Version
At home, use boneless duck legs as a substitute. Blanch the meat, then slice it. Stir-fry quickly with Pixian broad bean paste and dried chili to mimic the flavor of sticky chili peppers. While not as authentic as the original, it captures most of the bold flavor.
