Jiaji duck 嘉积鸭
Jiaji duck is featured among the local specialties of Hainan.
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Qionghai's Jiaji duck is sliced after cooking and served with an accompanying sauce.
How it is made
Jiaji duck is commonly gently cooked, cooled slightly and chopped into bone-in portions with a separate dipping sauce. Restaurants may also offer other preparations of the named duck.
Flavour & texture
The flesh is firm and savory, with a supple skin and richness that varies by cut. The dip can contribute citrus sharpness and aromatic heat.
Local roots & traditions
Jiaji duck is associated with Qionghai and is one of Hainan's well-known named poultry specialties.
How to order Jiaji duck
Confirm the cooking method and try a piece plain before adding the sauce.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Huangliu duck 黄流老鸭 →
Mature duck is prepared in several ways, including white-cut poaching and dry-frying, then chopped into bone-in portions. Aromatic dipping sauces may include ginger, garlic and sour citrus. The meat has a substantial chew and a clear duck flavor; a poached version keeps the skin pale, while frying gives a more concentrated surface.
Wenchang chicken 文昌鸡 →
A Wenchang chicken is gently poached or prepared in a similar white-cut style, rested and chopped into bone-in pieces. A separate dipping sauce supplies additional salt, citrus or aromatic flavor. The meat is firm yet tender, with supple skin and a clear chicken taste. The method emphasizes the bird's texture more than a heavy sauce.
Questions before you order
What name should I show when ordering?
Show 嘉积鸭 for Jiaji duck. Confirm the cooking method and try a piece plain before adding the sauce.
Sources & reading
Recipes and servings vary between kitchens.