Pressed Dried Duck (Ban Ya)
板のように薄っぺらい！旨味が極限まで凝縮された「干物アヒル」
Description
A traditional preserved food made by opening a whole duck, marinating in salt/spices, pressing flat with wooden boards, and sun-drying in cold winter winds. True to its name 'Ban' (Board), it's completely flat and rock-hard. Like Jinhua ham or La Rou, it yields intense aged animal amino acid broth.
Classification: Everyone, Ingredient, Processed Meat, Ban Ya, Dried Duck, Duck Meat, Steamed, Winter Staple
Shops selling Pressed Dried Duck (Ban Ya)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Duck meat
- Salt
- Spices (Star anise
- Sichuan pepper etc.)
- Baijiu
Instructions
- [Typical Uses]
- [Qing Zheng Ban Ya (Steamed Whole Dried Duck)]: Steam Ban Ya (washed/desalted in hot water) in a bamboo steamer for 1+ hours with scallion/ginger. Steaming plumps the meat back up; chewing oozes rich duck umami and spice aroma—an exquisite snack.
- Chop for soup broth.
Learn more Substitutes, pairings, tips
Key spices
On a different dimension from raw duck; condensed strong saltiness and deep meat umami like beef jerky or Jinhua ham
Substitutes at Japanese supermarkets
(Irreplaceable. Umami condensation is entirely different from JP smoked duck)
Pairing
Scallion and Ginger (Steamed) / All Alcohol / Soup
Trivia
'Nanjing Ban Ya' is a highly historical dish said to be the root of Peking Duck. Extremely salty, so it's best as a rice side dish or finely chopped as 'umami seasoning' for fried rice/soups.
Eating tips & etiquette
Many Japanese are startled seeing completely flat ducks hanging like 'alien mummies' outside Asian stores, but it's the ultimate feast in winter China.
Allergen
Poultry (Duck)