Qianjiaxiang Braised Chicken Wings (Duck Wings) 168g

We select the wing tips of free-range white-feathered ducks, choosing only the plumpest and tender wing drumsticks, ensuring they are full and meaty. After removing any blood clots and scraps, the duck meat is firm, low in fat, and has an extremely low gamey smell. It's seasoned with over ten kinds of natural herbs and spices, including star anise, cinnamon, and bay leaves, rejecting inferior artificial flavorings. Inheriting the Qianjiaxiang cyclical aged braising broth, the duck is first marinated with herbs to remove any gamey smell, then slowly braised over a low flame for a long time, allowing the braising liquid to penetrate the meat's texture. After braising, it's low-temperature roasted to remove excess oil. This process of first braising to infuse flavor and then roasting to lock in the aroma distinguishes it from simply braised products. The skin is firm and not dry, while the meat inside is juicy and retains its full flavor. The skin is glossy and reddish-brown with a rich soy sauce aroma; the surface is firm with a slightly charred roasted scent, while the meat inside is tender and firm, with distinct strands that easily separate from the bone. The aged braising broth has a perfect balance of salty and sweet, with the aroma penetrating from the skin to the bone marrow. The more you eat, the richer the flavor becomes, without being overly salty or dry, making it a satisfying and enjoyable experience.