Changzhou Straw Duck Making Skills, a traditional skill item in the third batch of representative items of Changzhou's municipal intangible cultural heritage. Straw duck is a traditional farm dish with unique characteristics in Changwu area, and its cooking skills can be traced back to the Jiajing period of the Ming Dynasty. When Tang Jingchuan, a famous general who fought against Japanese pirates, returned home victorious, his fellow villagers felt honored and competed to offer straw duck made by traditional farmers (braised duck made from straw in the rice field) to express their feelings. Later, this dish was brought to the palace by Tang Jingchuan, and was improved by the imperial chefs of the palace, and the cooking methods were more perfect. Later, as time went by, the cooking skills of the palace straw duck were spread to the people in southern Jiangsu, and passed down from generation to generation in Changzhou. It is now mainly spread in the Bell Tower District. The cooking of Changzhou straw duck requires more than 10 processes, and the production process and skills are relatively sophisticated. It has also been constantly changing during its development and spread, from which we can see some historical changes. Changzhou straw duck is cooked with old duck and pig's trotters to achieve the effect of replenishing qi and strengthening the body. This dish is rich in nutrients such as protein, fat, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin B5, etc. It has the therapeutic effects of nourishing yin, replenishing deficiency, nourishing the stomach, and promoting diuresis. Cooking process: First, put the chopped pig's trotters and the whole duck in a pot and rinse them with hot water for about 23 minutes. After draining naturally, fill the duck's stomach with the lumps of pig's trotters. Put them in plates. Then use 58 strands of cleaned straw to wrap around the duck's stomach from the root of the duck's neck along the duck's spine in an orderly manner. Then start to heat the pot, and at the same time, put fennel, cinnamon, bay leaves, and dried chili in a bowl; at this time, you can control the heat to a low heat state, and then pour in the oil and water. Pour the spices in the bowl into the pot, then put the cooked duck in the pot and cook it on high heat for 30 minutes. At this time, the cooking technique of Changzhou straw duck can be to put ginger, cooking wine, high oil, pepper, monosodium glutamate, salt, etc. into the pot according to the amount, and then simmer on low heat for about 2 hours. After the low heat is simmered, slowly take the straw duck out of the pot and put it on a plate, then use soy sauce, sugar, and high oil to make a sweet sauce in proportion on the stove and pour it on the straw duck, then you can garnish it with coriander and cauliflower. The finished straw duck has tender meat and crisp bones, the shape remains unchanged, the color is brown-red, the straw is fragrant, and the taste is unique. Other regions in Jiangsu, Zhejiang, and Shanghai also have the tradition of making straw duck, but the production process of Changzhou straw duck is the most sophisticated. In Changzhou, the palace straw duck made by Tangqiao Laoge Catering Co., Ltd. is the most popular and popular among citizens. CCTV-2's "At Your Service" program once introduced the palace straw duck made by Changzhou Tangqiao Laoge, and this famous dish is now included in the "Jiangsu Famous Dishes Encyclopedia". Today, Changzhou Tangqiao Laoge Catering Co., Ltd. is the main inheritor of this project, and its toad-cooking skills are constantly being improved in actual operation to suit the current consumer population. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)