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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tea‑leaf smoking gently cooks duck at 70–90 °C while infusing smoky‑sweet aromas from tea leaves and rice husks.
Origin: Han Chinese (Qing dynasty) — Jiangsu and Zhejiang provinces
See full technique reference →During low‑temperature smoking, proteins undergo mild denaturation and limited Maillard reactions, allowing surface proteins to bind phenolic compounds such as catechins, guaiacol, and syringol. These phenolics impart umami and a characteristic amber hue, while the humid micro‑environment preserves juiciness and yields a glossy skin.
Primary Reaction
Protein denaturation and Maillard reactions with phenolic binding
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