By Li Zixuan and Lai Xiaoling | Quanzhou Net | October 24

　　As autumn deepens, the aroma of ginger duck drifts through the alleys of Quanzhou's ancient city, wrapping the air in warmth and spice. This steaming pot of comfort—beloved by locals as the ultimate cold-weather dish—carries more than just flavour. Hidden in its name lies a curious linguistic puzzle:

　　Is "Ginger Duck" made with ginger and a mother duck, or old ginger and duck?

Quanzhou's signature Ginger Duck simmering in rich broth

Sliced ginger duck ready to serve

　　A Street Poll: The Dish That Stumped Locals and Tourists

　　To uncover the truth, our reporters took to the streets for an impromptu poll.

　　"Of course it's ginger and a mother duck," said Mr. Wang from Zhengzhou, relying on literal logic.

　　A visitor from Guizhou nodded in agreement, as did a confident young woman from Quanzhou herself: "It's called ginger-mother duck—obviously it's made with a mother duck!"

　　Just as public opinion seemed unanimous, a tourist from Xiamen countered with a smile:

　　"No—it's old ginger and duck, isn't it?"

　　The Master Reveals the Truth

　　To settle the debate, we turned to Chef Hong Jinbiao, a fourth-generation inheritor of Chen's Ginger Duck and a Fujian cuisine master.

　　He laughed as he clarified:

　　"Most people think it's ginger plus mother duck, but actually, it's old ginger and duck."

　　But what exactly is "old ginger" (姜母 jiang mu)?

　　"Don't be misled by the word 'mother,'" Chef Hong explained.

　　"'Jiang mu' refers to mature ginger that has grown for at least 18 months."

　　In contrast, young ginger—known locally as "water ginger"—is the tender, juicy variety harvested within the same year.

　　Young ginger has thin skin, high moisture, and mild flavour, perfect for salads and light stir-fries.

　　Old ginger, however, is dense, spicy, and rich in medicinal properties—ideal for warming the body and dispelling dampness.

　　"I use three-year-old ginger from Daming Village in Dehua," said Chef Hong. "It's especially pungent and excellent for driving out the cold."

　　The fiery ginger not only balances the duck's natural gaminess but also infuses the broth with a layered, lingering aroma—the signature essence of Quanzhou-style ginger duck.

　　As for the duck, both males and females can be used.

　　"Male ducks are slightly cooling in nature, while females are gentler and more nourishing," Hong noted.

　　He also revealed a key detail:

　　"The best results come from Muscovy ducks—known in Chinese as 'foreign ducks' (番鸭). Their meat is firm yet tender, and more warming than that of local breeds."

　　Three Distinct Styles, One Fujian Soul

　　Beyond ingredients, Quanzhou ginger duck boasts several culinary "schools," each showcasing a different local character.

　　Dry-Fried Style – Focused on aroma and texture. The ginger and duck are stir-fried until the fat renders and the flavours meld. The result is intensely fragrant, with chewy meat and caramelised ginger slices—an old Quanzhou favourite.

　　Braised Style – Slow-cooked perfection. Duck, old ginger, herbs, and sauces simmer over gentle heat until the meat falls off the bone and the broth turns rich and velvety. Comforting, hearty, and ideal for winter nourishment.

　　Salt-Roasted Style – Pure and minimal. Only salt, old ginger, and duck—no soy sauce. The dish retains the duck's original flavour, producing a clean savouriness and silky texture.

　　Though each method differs, the foundation remains constant: old ginger and Muscovy duck, a pairing that defines the dish's true essence.

　　A Bowl of Warmth and Wisdom

　　A genuine bowl of Quanzhou ginger duck is more than a local delicacy—it's a living embodiment of the Fujianese belief that "food and medicine share the same origin."

　　Warming yet gentle, nourishing yet never overpowering, it's the perfect dish for autumn and winter.

　　So next time you savour this iconic Quanzhou flavour, test your dining companions with the question:

　　Is it ginger and mother duck, or old ginger and duck?

　　The answer reveals not only a playful "cool fact" — but also a taste of centuries-old culinary wisdom simmered in every pot.