Many people are sensitive to the fishy taste of duck meat, so when choosing duck meat, it is best to choose female duck meat instead of male duck meat. After slaughter, a white duck may be difficult for inexperienced individuals to distinguish between male and female. Therefore, one can smell the salted beans of the duck. Generally, the salted taste of the duck meat is stronger.

不同的烹饪方式，对鸭肉的肥瘦也有讲究。炖汤要选择偏瘦的鸭肉，这样炖出来的汤不会太油腻。炒食则鸭肉则要肥瘦适中，这样炒出来的鸭肉会嫩滑爽口，太肥的鸭肉炒出来太腻口，太瘦则干涩。烧鸭或是烤鸭则要选择肥鸭肉，这样烧烤的时候，鸭油能浸润瘦肉，防止烤焦烤糊，也防止鸭肉吃起来干涩，入口才有嫩口感。

Different cooking methods also pay attention to the fat and lean of duck meat. Choose lean duck meat for stewing, so that the soup won't be too greasy. When frying, duck meat should be moderately fat and lean. This way, the fried duck meat will be tender, smooth, and refreshing. If it is too fat, it will be too greasy, while if it is too thin, it will be dry and astringent. When it comes to roast or roast duck, you should choose fat duck meat. This way, during barbecue, duck oil can soak in the lean meat, prevent it from being burnt or burnt, and also prevent the duck meat from being dry and astringent, so that it has a tender taste in the mouth.

鸭肉的老嫩选择也很有讲究。炖汤要选择老鸭肉，这样炖出来的汤味道才浓郁。炒食的鸭肉要选嫩的，这样炒出来才嫩口，否则鸭肉韧得很，难以啃动。烤鸭或是烧鸭也要选购嫩鸭肉，否则，烧烤后的鸭肉也会很韧，难以啃动。

The selection of tender duck meat is also very particular. You should choose old duck meat for stewing, so that the stewed soup has a strong taste. The fried duck meat should be tender, so that it is tender to stir fry, otherwise the duck meat is very tough and difficult to chew. Roast or roasted duck should also choose tender duck meat, otherwise the roasted duck meat will also be tough and difficult to chew.

很多家庭吃饭人口少，无法一次购买整只白条鸭，因此，会选购一只白条鸭的一部分。炒食的鸭肉，一般选购身子中腹部分或是后侧鸭边腿，这一部分肉比较多，骨头相对少一些;炖汤则要选购前侧鸭翅肩部和背脊部，这些部位骨头相对多一些，炖汤更有味道。

Many families have a small dining population and are unable to purchase the entire white duck at once. Therefore, they choose to purchase a portion of a white duck. For fried duck meat, usually choose the mid belly or rear duck legs, which have more meat and relatively less bones; For stew, you need to choose the shoulder and back of the front duck wing, which have more bones, making the stew more flavorful.

现在商业养殖上，有肥肉型鸭子和瘦肉型鸭子之分，因此，选择的时候也要看肥瘦鸭类型来参考。烧鸭、烤鸭或是盐h等烹饪方式事宜选购肥肉型鸭，炒食、炖汤或是卤煮等选购瘦肉型鸭为宜。肥肉型的鸭子周遭脂肪密布，尤其是身体后侧和嗉囊部位肥油非常多，无论是炒食还是炖汤，均宜选择前端翅肩部位和中间部位。

Nowadays, in commercial breeding, there are two types of ducks: fat and lean. Therefore, when choosing, it is also important to refer to the type of fat and lean duck. When it comes to cooking methods such as braised duck, roasted duck, or salt, it is advisable to choose fat type ducks, while choosing lean type ducks for stir frying, stewing, or braising. Fat type ducks are surrounded by a lot of fat, especially in the back and crop parts of the body. Whether it's for frying or stewing, it's best to choose the front wing shoulder and middle parts.

有的人喜欢吃鸭脖和鸭头，平常会选购鸭脖进行烹饪。鸭脖中下段到嗉囊部位，皮下脂肪非常丰富，且伴有大量的淋巴结，因此，直接购买带皮的鸭脖，回家后要丢弃一大部分肥皮和肥油及淋巴结，不大划算，有得选择的情况下，更好还是购买剥皮的鸭脖。

Some people like to eat duck necks and heads, and usually choose to buy duck necks for cooking. From the middle and lower parts of the duck neck to the crop area, there is a lot of subcutaneous fat, accompanied by a large number of lymph nodes. Therefore, buying a skinned duck neck directly requires discarding a large part of the fat skin, fat oil, and lymph nodes after returning home, which is not cost-effective. If you have a choice, it is best to buy a skinned duck neck.

市场上有大量的冷冻白条鸭在售，大量的家庭会购买冷冻鸭肉。冷冻鸭基本是嫩鸭居多，且冷冻时间长，味道比较淡，炖汤不适宜选购冻鸭，而炒食和烧烤卤煮则比较适宜选购冷冻鸭。

There are a large number of frozen white ducks on the market, and a large number of households will purchase frozen duck meat. Frozen duck is mostly tender duck, with a long freezing time and a relatively light taste. It is not suitable to choose frozen duck for stewing, while fried and grilled braised duck are more suitable to choose frozen duck.

新鲜鸭肉的特征

Characteristics of Fresh Duck Meat

1、鸭肉质地为粉红色、有光泽、光滑平整且饱满的为佳，轻轻按下时能弹回恢复光滑、紧绷表面的，是新鲜的鸭肉，这种鸭肉口感较佳。

1. The texture of duck meat is pink, shiny, smooth, flat, and full. It can bounce back to restore a smooth and tight surface when lightly pressed. It is fresh duck meat and has a better taste.

2、新鲜的鸭肉，闻起来没有异味。

2. Fresh duck meat, it doesn't smell bad.

3、新鲜优质的鸭皮带些许淡黄，不会太白，如果太白则可能浸泡过漂白水。

3. The fresh and high-quality duck belt is slightly yellowish and not too white. If it is too white, it may have been soaked in bleach.

优质鸭肉

High quality duck meat

1、体表光滑，呈乳白色，切开后切面呈玫瑰色。

1. The body surface is smooth and milky white, with a rose colored cut surface after cutting.

2、能闻到鸭肉的腥味。

2. You can smell the fishy smell of duck meat.

3、形体一般为扁圆形，腿的肌肉摸上去结实，有凸起的胸肉，在腹腔内壁上可清楚地看到盐霜。

3. The body is generally flat and round, and the muscles of the legs feel strong. There is a protruding chest, and salt frost can be clearly seen on the inner wall of the abdominal cavity.

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