Admin: [CFWK] Redirect alternate title

2026-09-24T02:32:55Z

[CFWK] Redirect alternate title

← Older revision		Revision as of 10:32, 24 September 2026
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	{{#~~seo:~~		#REDIRECT [[Tea-Smoked Duck]]
	~~\|title=Tea-smoked Duck (樟茶鸭) - Chinese Food Wiki~~
	~~\|keywords=Tea-smoked Duck,樟茶鸭,Zhangcha Duck,Sichuan Food,Peking Duck,smoked duck~~
	~~\|description=Tea-smoked Duck (樟茶鸭), also Zhangcha Duck, is a Sichuan duck smoked with tea and aromatic leaves, distinct from Peking Duck.~~
	}}

	~~{{Infobox chinese food~~
	~~\| image = Tea-smoked Duck.jpg~~
	~~\| caption = Tea-smoked Duck~~
	~~\| alternate_name = Zhangcha Duck; camphor-tea smoked duck; Sichuan tea-smoked duck~~
	~~\| pinyin = Zhāngchá yā~~
	~~\| type = Tea- and spice-smoked duck~~
	~~\| course = Main / banquet cold or warm dish~~
	~~\| country = China~~
	~~\| region = Sichuan (classic Zhangcha / camphor-tea smoked duck); banquet menus nationwide~~
	~~\| other = Sichuan duck smoked with tea and camphor-related aromatics — distinct from Peking Duck~~
	}}

	'''Tea-smoked Duck''' (Simplified Chinese: 樟茶鸭; Traditional Chinese: 樟茶鴨; Pinyin: ''Zhāngchá yā''; also '''Zhangcha Duck''' or camphor-tea smoked duck) is a Sichuan preparation in which marinated duck is smoked with tea leaves and aromatic materials traditionally associated with camphor-wood or camphor-scented leaves, then steamed or finished so the meat is fragrant, mahogany-hued, and sliced for serving. It is '''not''' [[~~Peking Duck]] (北京烤鸭), which is oven~~-~~roasted for crisp skin and carved with pancakes, and '''not''' [[Nanjing Salted~~ Duck]]~~, which is salt-cured rather than tea-smoked.<ref name="wp">[https://en.wikipedia.org/wiki/Zhangcha_duck English Wikipedia]</ref>~~

	~~== Characteristics ==~~

	Skin and flesh take a deep brown smoke tint; aroma is tea-smoky and spicy-marinated. Served sliced, often at room temperature or warm, with dipping salt or sweet bean accompaniment in some banquet settings.

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

	Whole duck, marinade (salt, spice, wine), smoking medium of tea leaves plus aromatic wood/leaves (camphor-related materials in classic naming—modern kitchens may adapt for availability and safety; treat exact smoking fuel lists as soft/variable). Distinct from roast [[Peking Duck]].

	~~== History and culture ==~~

	Sichuan banquet repertoire; the name 樟茶鸭 references camphor and tea smoking. Soft/folk stories tying the dish to a single Chengdu restaurant era are commercial lore. English menus say "tea-smoked duck" or "Zhangcha duck." See [[Sichuan Food]].

	~~== Serving and variations ==~~

	~~Banquet cold/warm platter or restaurant specialty. See [[Sichuan Food]], [[Peking Duck]], and [[Nanjing Salted Duck]].~~

	~~== See also ==~~

	* [[Sichuan Food]]
	* [[Peking Duck]]
	* [[Nanjing Salted Duck]]
	* [[List of dishes (A-Z)]]

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

Admin: [CFWK] Create dish page (Infobox + Commons)

2026-09-24T02:30:44Z

[CFWK] Create dish page (Infobox + Commons)

New page

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

{{Infobox chinese food
| image = Tea-smoked Duck.jpg
| caption = Tea-smoked Duck
| alternate_name = Zhangcha Duck; camphor-tea smoked duck; Sichuan tea-smoked duck
| pinyin = Zhāngchá yā
| type = Tea- and spice-smoked duck
| course = Main / banquet cold or warm dish
| country = China
| region = Sichuan (classic Zhangcha / camphor-tea smoked duck); banquet menus nationwide
| other = Sichuan duck smoked with tea and camphor-related aromatics — distinct from Peking Duck
}}

'''Tea-smoked Duck''' (Simplified Chinese: 樟茶鸭; Traditional Chinese: 樟茶鴨; Pinyin: ''Zhāngchá yā''; also '''Zhangcha Duck''' or camphor-tea smoked duck) is a Sichuan preparation in which marinated duck is smoked with tea leaves and aromatic materials traditionally associated with camphor-wood or camphor-scented leaves, then steamed or finished so the meat is fragrant, mahogany-hued, and sliced for serving. It is '''not''' [[Peking Duck]] (北京烤鸭), which is oven-roasted for crisp skin and carved with pancakes, and '''not''' [[Nanjing Salted Duck]], which is salt-cured rather than tea-smoked.<ref name="wp">[https://en.wikipedia.org/wiki/Zhangcha_duck English Wikipedia]</ref>

== Characteristics ==

Skin and flesh take a deep brown smoke tint; aroma is tea-smoky and spicy-marinated. Served sliced, often at room temperature or warm, with dipping salt or sweet bean accompaniment in some banquet settings.

== Ingredients (overview) ==

Whole duck, marinade (salt, spice, wine), smoking medium of tea leaves plus aromatic wood/leaves (camphor-related materials in classic naming—modern kitchens may adapt for availability and safety; treat exact smoking fuel lists as soft/variable). Distinct from roast [[Peking Duck]].

== History and culture ==

Sichuan banquet repertoire; the name 樟茶鸭 references camphor and tea smoking. Soft/folk stories tying the dish to a single Chengdu restaurant era are commercial lore. English menus say "tea-smoked duck" or "Zhangcha duck." See [[Sichuan Food]].

== Serving and variations ==

Banquet cold/warm platter or restaurant specialty. See [[Sichuan Food]], [[Peking Duck]], and [[Nanjing Salted Duck]].

== See also ==

* [[Sichuan Food]]
* [[Peking Duck]]
* [[Nanjing Salted Duck]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Tea-smoked Duck - Revision history

Admin: [CFWK] Redirect alternate title

Admin: [CFWK] Create dish page (Infobox + Commons)