At the table
Take a small piece of duck from the shared clay pot, separate the meat from the bones and let it cool.
The pot and duck can be very hot. Watch for bones; sesame oil is used and optional herbal ingredients vary.
An herbal packet and goji berries are optional additions. Duck types and seasonings differ.
Offer it only to a child who already enjoys ginger-forward savory flavors; an adult should remove any duck bones from a small tender piece and let it cool first.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Ginger-rich and savory
- Chili heat
- 0/5
- Texture
- Tender braised duck.
A CONNECTION TO PLACE
Origin & regional roots
Fujian
Associated with Fujian.
Ask if they have it first
请问你们有泉州姜母鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Ginger duck on Quanzhou’s autumn table
This account describes a tradition or story, rather than an established historical fact.
In Quanzhou, ginger duck moves from the family table to a dish for guests as summer gives way to autumn. “Mother ginger” means mature ginger: in one local version, its slices are slowly fried in sesame oil before duck is added to stew. Home and restaurant pots differ; some include a wrapped bundle of aromatics, while a simpler pot centers on ginger, oil and duck. The name points to the older ginger at the heart of this seasonal Quanzhou dish.
Traveler experiences
Loading reviews…