Mock duck: Difference between revisions
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Mock duck along with other wheat gluten meat substututes has origins in the Chinese [[buddhist cuisine]], dating back to the middle ages<ref>{{cite web |last1=Lott-Lavigna |first1=Ruby |title=The Origins of Fake Meat Are Rooted in Chinese Cooking |url=https://www.vice.com/en/article/8xyqqz/the-origins-of-fake-meat-are-rooted-in-chinese-cooking |website=Vice |access-date=10 March 2021 |date=2019-02-05}}</ref>. Mock duck can be found in some Chinese grocery stores or retail outlets providing international selections of food. It is most often sold canned. Similar products may be labeled as "Mock [[Abalone]]" or "Cha'i Pow Yu" ([[wikt:齋|齋]][[wikt:鮑魚|鮑魚]]; pinyin: zhāibàoyú). |
Mock duck along with other wheat gluten meat substututes has origins in the Chinese [[buddhist cuisine]], dating back to the middle ages<ref>{{cite web |last1=Lott-Lavigna |first1=Ruby |title=The Origins of Fake Meat Are Rooted in Chinese Cooking |url=https://www.vice.com/en/article/8xyqqz/the-origins-of-fake-meat-are-rooted-in-chinese-cooking |website=Vice |access-date=10 March 2021 |date=2019-02-05}}</ref>. Mock duck can be found in some Chinese grocery stores or retail outlets providing international selections of food. It is most often sold canned. Similar products may be labeled as "Mock [[Abalone]]" or "Cha'i Pow Yu" ([[wikt:齋|齋]][[wikt:鮑魚|鮑魚]]; pinyin: zhāibàoyú). |
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Typically, mock duck gains its flavor from the stewing of the gluten product in [[soy sauce]] and [[Monosodium glutamate|MSG]]<ref name="info" />. |
Typically, mock duck gains its flavor from the stewing of the gluten product in [[soy sauce]] and [[Monosodium glutamate|MSG]]<ref name="info" />. |
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Revision as of 01:17, 14 March 2021
 | This article needs additional citations for verification. (January 2013) |
| Mock duck | |||||||
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_opened_can_(2007).jpg) Canned fried wheat gluten ("vegetarian mock duck") | |||||||
| Traditional Chinese | 燜齋鴨 | ||||||
| Simplified Chinese | 焖斋鸭 | ||||||
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Mock duck is a gluten-based meat substitute. It is made of wheat gluten, oil, sugar, soy sauce, and salt,[1] and is high in protein. Its distinctive flavor and artificial "plucked duck" texture distinguish it from other forms of commercially available gluten products. Mock duck is not meant to be eaten as it is and needs to be prepared, usually by lightly frying in vegetable oil[2].
Mock duck along with other wheat gluten meat substututes has origins in the Chinese buddhist cuisine, dating back to the middle ages[3]. Mock duck can be found in some Chinese grocery stores or retail outlets providing international selections of food. It is most often sold canned. Similar products may be labeled as "Mock Abalone" or "Cha'i Pow Yu" (齋鮑魚; pinyin: zhāibàoyú).
Typically, mock duck gains its flavor from the stewing of the gluten product in soy sauce and MSG[2].
A variation of mock duck made from tofu skin is also popular, and is known as tofu duck.
See also
References
- ^ Lee, Calvin B. T.; Lee, Audrey Evans (2010). The Gourmet Regional Chinese Cookbook. Menlo Park, CA: Askmar Publishing. pp. unknown, recipe "Mock Duck with Snow Peas". ISBN 978-1-935842-11-8.
- ^ a b "Mock Duck". CooksInfo.com. Retrieved 10 March 2021.
- ^ Lott-Lavigna, Ruby (2019-02-05). "The Origins of Fake Meat Are Rooted in Chinese Cooking". Vice. Retrieved 10 March 2021.
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