Dingnan Hakka Sour Wine Duck Production Technique (the third batch at the provincial level) "Dingnan Hakka Sour Wine Duck" (also known as hot and sour duck), which has the value of being edible, medicinal, and can prevent common diseases, and is known as the "first dish" of Dingnan Hakka, has a production technique that has been passed down in Dingnan County for more than 800 years and has become a unique folk handicraft of Dingnan Hakka. The production techniques of Dingnan Hakka sour wine duck are divided into the following steps: 1. Select the lean meat duck raised locally, kill it, clean the hair, and wash it; 2. Put the duck into the pot and cook it, but do not steam it for too long to keep its color, fragrance, and taste; 3. After the pot is removed, cut the cooked duck into pieces and place it on a plate; 4. Put the prepared ginger, chili, garlic, salt, and local pure glutinous rice sour wine and other condiments in a bowl (commonly known as sour and spicy bowl) and mix them evenly, and serve them with the duck meat; 5. How to eat: You can eat the duck meat with the condiments, or pour the condiments into the plate and mix them with the duck meat. It tastes better if it can be eaten with Dingnan Hakka alkaline pastries such as ash water, duck egg soup, skin and bones. As early as the Southern Song Dynasty, Dingnan Hakka people had the habit of eating "sour wine duck". With its unique sour and spicy taste, important history, medicinal, disease prevention and health value, it has been passed down from generation to generation by Dingnan Hakkas and has long become a folk custom in Dingnan. The production process has now been popularized in thousands of households.