Hainan Jiaji Duck, formerly known as Muscovy duck, ranks among Hainan’s four most famous dishes and carries overseas Chinese memories across oceans. Over 300 years ago, Hainan overseas Chinese introduced fine duck breeds from Southeast Asia. Raised generation after generation in mild land of Jiaji Town, Qionghai, it has become a classic cuisine blending Chinese and foreign cultures. It embodies the diligence, wisdom and cultural integration of Hainan overseas compatriots.

Its distinctive taste comes from century-old refined breeding techniques. Ducklings roam freely feeding on fish, shrimp and earthworms for two months, then are raised in cages and fattened with rice and rice bran. The finished duck boasts plump breast, thin skin, tender meat and moderate fat with no fishy smell.

As a lean poultry, it features crisp skin and savory meat. With 34% protein and merely 12% fat, it fits healthy dietary standards. Boiled plain is the classic cooking method. The tender meat and crisp skin deliver pure natural original flavor without greasiness.

A shining icon of Hainan food culture, Jiaji Duck enjoys great popularity on casual and grand feasts. Served at the Boao Forum for Asia state banquets, it showcases local flavors and charm of Chinese cuisine to the world. It tastes wonderful when boiled, braised or stewed, paired with sour citrus garlic sauce for fresher flavor.

Having evolved for centuries, it is an essential feast dish for gatherings and receptions. It bears hometown nostalgia and human warmth, representing local folk etiquette and health wisdom. This culturally inclusive delicacy is gaining global popularity, presenting the tender daily vibes and profound culture of Hainan.