Eight-Treasure Duck (八宝鸭)

中文简介

八宝鸭是上海本帮菜的头牌大菜，起源于清朝宫廷，流传到上海后成为老字号饭店（如老饭店、绿杨邨）的镇店之宝。做法极其考究：整鸭剔骨（去骨留皮），在鸭腹里填入八种馅料——糯米、火腿、干贝、虾仁、香菇、莲子、冬笋、栗子，封口后加酱油、冰糖、黄酒红烧焖煮三小时以上。成菜鸭形完整、皮色酱红油亮，用筷子轻轻一拨，鸭皮即破，露出吸满汤汁的八宝糯米，颗颗晶莹、咸鲜回甜。一只鸭子够五六人分享，是宴客和年夜饭的压轴菜。

English

Eight-treasure duck (八宝鸭, Bābǎo yā) is the crown of Shanghai benbang (本帮) cuisine — a dish that began in the imperial kitchens of the Qing court and found its home in Shanghai's storied old restaurants. The craft is extreme: the whole duck is deboned by hand, skin intact, then packed with eight treasures — glutinous rice, Jinhua ham, dried scallop, shrimp, shiitake, lotus seeds, bamboo shoots, and chestnuts. The re-stuffed duck is braised with soy, rock sugar, and Shaoxing wine for three-plus hours until the skin turns mahogany and glistens. One tap of the chopsticks breaks the skin, releasing steamed rice that has soaked up every drop of the glossy sauce — savory, slightly sweet, and absurdly rich.

Where to eat: Old Restaurant (上海老饭店) and Lüyangcun (绿杨邨) are the classics. One duck serves 5-6 people — order it with a group. ¥198–328 ($28–46).

Pro tips: Reserve ahead; the slow braise means kitchens make limited numbers. Skip the 'princess version' (小八宝鸭) if you want the real thing. The rice is the star — ask to take leftovers home; it's even better cold.