Pinghe Salt-Cured Duck 平和咸水鸭
Pinghe Salt-Cured Duck is featured among the local specialties of Fujian.
Pinghe Salt-Cured Duck (平和咸水鸭), known in the county as Nansheng salt-water duck (南胜咸水鸭), is a whole duck that is salted, shaped and dried in the sun in Pinghe County (平和县), Zhangzhou (漳州), Fujian. It takes its local name from Nansheng Town (南胜镇), where it is made, and the county government gives it several hundred years of history.
How it is made
Makers start from a well-known local duck. The bird is bled and plucked, opened and gutted, then left in moving air to drain. Next it is rubbed with salt and stacked with other birds to cure. After curing, each duck is propped open into shape, dried in the sun and finally hung up to air. The steps follow one after another, and the whole process takes a few days.
How it is eaten
The Pinghe county government describes the duck as simple to eat: wash it, then steam it in plain water. A splash of red wine (红酒) over the duck while it is still hot gives it a fresh, fragrant aroma and improves the flavour.
Where it comes from
The county calls the duck a well-known Pinghe local product and says its flavour sets it apart from cured duck made elsewhere; it sells well in neighbouring counties. As sales grew, the traditional processing trade expanded quickly: the county's 2012 text counts more than a dozen producers in Nansheng and Xiaoxi (小溪) towns alone and calls them an emerging food industry.
More dishes to compare
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Ginger duck 姜母鸭 →
Both are Fujian duck dishes, but Pinghe duck is a salt-cured, sun-dried and hung bird that is only steamed before eating.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-23. Recipes and servings vary between kitchens.