Admin: [CFWK] Link new dishes

2026-09-25T00:49:04Z

[CFWK] Link new dishes

← Older revision		Revision as of 08:49, 25 September 2026
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	== See also ==		== See also ==

			* [[Crispy Fragrant Duck]]
	* [[Sichuan Food]]		* [[Sichuan Food]]
	* [[Peking Duck]]		* [[Peking Duck]]

Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T01:33:41Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 09:33, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Tea-Smoked Duck (樟茶鸭) - Chinese Food Wiki		\|title=Tea-Smoked Duck (樟茶鸭) - Chinese Food Wiki
	\|keywords=Tea-Smoked Duck,樟茶鸭,Sichuan Food,Zhangcha duck		\|keywords=Tea-Smoked Duck,樟茶鸭,Sichuan Food,Zhangcha duck,camphor tea duck
	\|description=Tea-Smoked Duck (Zhangcha duck) is a Sichuan banquet duck smoked with tea and camphor leaves.		\|description=Tea-Smoked Duck (Zhangcha duck) is a Sichuan banquet duck smoked with tea and camphor leaves.
	}}		}}
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	}}		}}

	'''Tea-Smoked Duck''' (Simplified Chinese: 樟茶鸭; Traditional Chinese: 樟茶鴨; Pinyin: ''Zhāngchá yā''), also called Zhangcha duck, is a Sichuan specialty of duck marinated, smoked over tea leaves and camphor-related aromatics, then finished by steaming or frying for banquet service.<ref name="wp">[https://en.wikipedia.org/wiki/Zhangcha_duck English Wikipedia]</ref>		'''Tea-Smoked Duck''' (Simplified Chinese: 樟茶鸭; Traditional Chinese: 樟茶鴨; Pinyin: ''Zhāngchá yā''), also called Zhangcha duck, is a Sichuan specialty of duck that is marinated, hot-smoked over tea leaves and camphor-related aromatics, then finished by steaming and frying for banquet service. The name literally marks “camphor-tea duck.” It is a showcase of Sichuan aromatic cooking that is fragrant rather than primarily mala, and it contrasts with oven-roast [[Peking Duck]] on technique and regional home.<ref name="wp">[https://en.wikipedia.org/wiki/Zhangcha_duck English Wikipedia — Zhangcha duck]</ref>

	== Characteristics ==		== Characteristics ==

	Smoke ~~aroma~~ is ~~fragrant rather than only~~ chili~~-hot~~; ~~skin and~~ meat ~~take a tea~~-~~smoke perfume~~. ~~Often served chopped~~ with ~~dipping salt or~~ sweet bean ~~accompaniments~~.		Smoke perfume from tea and camphor (or related leaf/twig mixes) is the signature; chili heat is secondary or absent. Skin aims for lacquered crispness after the final fry; meat stays moist from the steam stage. Color is typically deep amber to reddish brown. Because the full process is labor-intensive, the dish historically appears more often at banquets and specialty restaurants than as everyday household fare.<ref name="wp" />

			Chopped pieces may be eaten plain or wrapped with scallion and sweet bean sauce in thin pancakes—a service grammar that invites comparison with Peking duck without merging the two traditions. Sichuan pepper and wine in the marinade add warm fragrance rather than a numbing-hot stew profile like [[Mapo Tofu]].

	== Ingredients (overview) ==		== Ingredients (overview) ==

	~~Whole duck, Sichuan marinade~~ (~~salt~~, ~~spice~~), tea leaves~~, cypress/~~camphor leaves or ~~twigs~~ for ~~smoking~~, ~~optional final fry~~. Not the same as [[Peking Duck]] oven ~~roast~~.		Typical components (encyclopedic overview, not a recipe): whole duck; salt and Sichuan pepper rub; Chinese wine; ginger and other aromatics; tea leaves plus camphor leaves/twigs or substitute smoking mixes; oil for finishing fry; optional sweet bean sauce, scallion, and pancakes for service. Not the same as [[Peking Duck]] oven roasting. No step-by-step timings are provided.

	== History and culture ==		== History and culture ==

	~~A Sichuan banquet signature on~~ [[Sichuan Food]], ~~contrasting smoked elegance with~~ famous ~~spicy~~ plates such as [[Kung Pao Chicken]] ~~or [[Mapo Tofu]]~~.		Within [[Sichuan Food]], Zhangcha duck is cited as evidence that Sichuan cuisine is “one dish, one style”—smoke-fragrant banquet poultry beside famous chili-forward plates such as [[Kung Pao Chicken]]. Mid-century and later Chengdu restaurant fame helped fix the four-stage process family (marinate, smoke, steam, fry) as the classic outline; encyclopedia entries should describe that family at high level without publishing cooking ratios.<ref name="wp" />

			Attribution lore often credits Qing-era Chengdu chef Huang Jinglin with adapting imperial smoked-duck ideas to local camphor leaves and flower tea. Treat such chef stories as strong local attribution rather than a sealed archival patent. Tourism and overseas Sichuan restaurants popularized the dish as a non-spicy ambassador plate for diners who expect only mala from the province.

			Geographic duck talk in Chengdu (“southern-route ducks,” waterland birds) appears in older restaurant writing as quality folklore; use it as cultural color, not as a breed certification.

	== Serving and variations ==		== Serving and variations ==

	Chopped banquet duck. ~~See~~ [[~~Sichuan Food~~]] and [[~~Peking~~ Duck]] ~~for roast-duck contrast~~.		Chopped banquet duck, hot, sometimes with pancake wraps and sweet sauce. Home approximations may shorten smoking or skip frying; restaurant houses guard proprietary smoke mixes. Keep distinct from [[Peking Duck]] and from Hainan steamed/white-cut duck peers such as [[Jiaji Duck]].

	== See also ==		== See also ==
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	* [[Peking Duck]]		* [[Peking Duck]]
	* [[Kung Pao Chicken]]		* [[Kung Pao Chicken]]
			* [[Jiaji Duck]]
	* [[Dong'an Chicken]]		* [[Dong'an Chicken]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

	== References ==		== References ==
			{{Reflist}}
	{{~~reflist~~}}

Admin: [CFWK] create Tea-Smoked Duck (Round11 P4 dish)

2026-09-22T10:33:57Z

[CFWK] create Tea-Smoked Duck (Round11 P4 dish)

New page

{{#seo:
|title=Tea-Smoked Duck (樟茶鸭) - Chinese Food Wiki
|keywords=Tea-Smoked Duck,樟茶鸭,Sichuan Food,Zhangcha duck
|description=Tea-Smoked Duck (Zhangcha duck) is a Sichuan banquet duck smoked with tea and camphor leaves.
}}

{{Infobox chinese food
| image = Tea-Smoked Duck.jpg
| caption = Tea-Smoked Duck
| alternate_name = Zhangcha duck; camphor tea duck; Sichuan smoked duck
| pinyin = Zhāngchá yā
| type = Smoked duck
| course = Main / banquet
| country = China
| region = Sichuan
| other = Sichuan classic of tea- and camphor-smoked marinated duck
}}

'''Tea-Smoked Duck''' (Simplified Chinese: 樟茶鸭; Traditional Chinese: 樟茶鴨; Pinyin: ''Zhāngchá yā''), also called Zhangcha duck, is a Sichuan specialty of duck marinated, smoked over tea leaves and camphor-related aromatics, then finished by steaming or frying for banquet service.<ref name="wp">[https://en.wikipedia.org/wiki/Zhangcha_duck English Wikipedia]</ref>

== Characteristics ==

Smoke aroma is fragrant rather than only chili-hot; skin and meat take a tea-smoke perfume. Often served chopped with dipping salt or sweet bean accompaniments.

== Ingredients (overview) ==

Whole duck, Sichuan marinade (salt, spice), tea leaves, cypress/camphor leaves or twigs for smoking, optional final fry. Not the same as [[Peking Duck]] oven roast.

== History and culture ==

A Sichuan banquet signature on [[Sichuan Food]], contrasting smoked elegance with famous spicy plates such as [[Kung Pao Chicken]] or [[Mapo Tofu]].

== Serving and variations ==

Chopped banquet duck. See [[Sichuan Food]] and [[Peking Duck]] for roast-duck contrast.

== See also ==

* [[Sichuan Food]]
* [[Peking Duck]]
* [[Kung Pao Chicken]]
* [[Dong'an Chicken]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Tea-Smoked Duck - Revision history

Admin: [CFWK] Link new dishes

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Tea-Smoked Duck (Round11 P4 dish)