最新迪士尼彩乐园 炸鸡：鸭鸭那么香，为什么不炸鸭？

炸鸡架、炸鸡排、炸鸡腿、炸鸡柳……快餐店和小吃摊的油炸菜单上，似乎老是鸡的主场。为什么炸鸡如斯常见，而炸鸭却险些不见脚迹？

过多的油脂

从口味来看，鸡和鸭同是肉用家禽，炸鸡给东谈主的口感是外酥里嫩，而鸭子给东谈主的第一印象则是酥脆油润。它们的枢纽差异在于，鸡肉嫩，而鸭肉油。

Chickens and ducks are both meat poultry, but fried chicken delivers a crispy exterior with tender meat, while duck first impresses with its crispy and oily texture. The key distinction lies in chicken's tenderness versus duck's inherent oiliness. poultry /ˈpoʊltri/：家禽

跟鸡比起来，鸭子是水禽，湿气的环境最容易孳生病菌。因此，鸭子进化出了生活必需的抗病菌感染智商的基因：加强类乳脂球卵白基因。这个基因能增强鸭子的免疫力，同期也促进了油脂分泌。

Unlike chickens, ducks are waterfowl living in damp environments prone to bacterial growth. Consequently, ducks evolved essential disease-resistant genes which not only boost immunity but also promote oil secretion.

这小数，也体当今脂肪含量上。就可食用部分而言，鸡肉的平均脂肪含量温暖为6.7%。而鸭肉约为19.7%，鸭的皮下脂肪含量致使能达到50%。

This genetic difference manifests in fat content. Edible chicken portions average 6.7% fat, while duck meat contains about 19.7%, with subcutaneous fat reaching up to 50%.

subcutaneous /ˌsʌbkjuˈteɪniəs/：皮下的

同期，鸭胸肉的肌纤维直径常常大于鸡胸肉的肌纤维直径，是以鸭肉天生就要比鸡肉毛糙。

Duck has thicker muscle fibers and retains less moisture than chicken, making fried duck especially dry and tough.

油炸是脱水的经由，而鸭肉的保水智商较差。油炸经由中，鸭肉中的水分会赶紧挥发，让外部油脂更进一步填充进鸭肉的疏忽之间。这让本就浓重的鸭肉透顶成了一块“油脂海绵”，一口咬下去不仅柴上加柴，还滋滋冒油，没吃两口就腻得不可了。

是以，鸭子信得过的情景区，不在于炸，而在于烤。

鸭子皮和肉中间的脂肪溶化后会锁住肉汁，制止水分流失，过剩的油还能顺着鸭皮上的孔流出来。这即是为什么烤鸭吃起来又嫩又香。

Roasting is the ideal way to cook duck. The fat between the skin and meat melts, locking in moisture and preventing dryness, while excess oil drains through the skin's pores. This results in tender, flavorful roast duck.

过重的异味

油仅仅一方面，鸭子还有点异味。鸭肉过多的油脂跟空气斗争后，会赶紧氧化变臭。从活鸭子到鸭肉还要经过电晕、放血、除毛、开膛破肚、消毒、胴体分割等一系列操作。还没等端上桌，鸭肉可能就先“入味”了。

Beyond oiliness, ducks carry distinct odors. Excessive duck fat oxidizes rapidly when exposed to air, developing unpleasant smells. From live duck to meat, processing involves stunning, bleeding, plucking, evisceration, disinfection, and portioning — ample time for odors to develop before cooking.

鸭屁股里还有尾脂腺，会不息分泌有膻味的油状物，迪士尼彩乐园3安全吗这些油状物不错帮鸭子梳理羽毛，防水御寒。许多不良商家就爱拿这个膻味作念著述，用鸭肉冒充羊肉，作念成羊肉串高价卖给破钞者。

The gland near the duck's tail secretes oil with a mutton-like odor. This has led to some dishonest vendors selling duck meat as mutton at higher prices.

而况，烤鸭也并非莫得异味，只不外鸭子在烤之前烫了皮，抹上了糖色，能袒护致使湮灭异味。是以，既柴又油还带有异味的鸭子，当然比鸡要更难炸得适口。

不外，也不是莫得作念得好的炸鸭。比如，四川名菜“香酥鸭”！然而这谈菜对香料、火候的条目齐终点高，作念起来比炸鸡要费功夫多了。

Exceptions exist, like Sichuan's renowned Xiang Su Ya (Fragrant and Crispy Duck). This delicacy demands precise spicing and temperature control, requiring far more effort than typical fried chicken.

香酥鸭。图源：视觉中国

香酥鸭需要先腌去异味，再蒸去油脂，后炸调口感。这么作念出来的鸭子不仅没异味不浓重，还香酥可口。

The process involves marinating to remove odors, steaming to reduce grease, then frying to achieve texture. The result is fragrant, crisp duck without grease or odors.

过高的资本

此外，在资本方面，鸡肉的资本也比鸭肉低多了。肉鸡长1kg肉，吃2kg支配的饲料就行。而肉鸭得吃2.5kg支配的饲料，北京鸭则平均约需2.7kg支配的饲料。

根据韩国总理办公室的一份声明，韩国考虑对一定范围内的中国团体游客试行免签制度。到2025年12月，中国和东南亚五国的团体游客将免签。

Cost control further explains this preference. Chicken production costs are substantially lower. For 1kg meat gain, broilers require about 2kg feed compared to 2.5kg for meat ducks, with Beijing ducks needing approximately 2.7kg.

肉鸡悠然，不错机械化限度笼养，肉鸭爱动，有些还需要水生环境，笼养限度不如肉鸡。2023年，我国白羽肉鸡和黄羽肉鸡累计出栏量达到了107.9亿只，肉鸭累计出栏只须42.18亿只，肉鸡衍生限度是肉鸭衍生的2.6倍。

因此，肉质水灵、资本便宜、解决温暖、限度衍生的肉鸡更相宜正常饮食尤其是快餐方便、廉价的需求，被商场选中是意义之中。

裁剪：弓玥琪

实习生：赵苑如

开始：赛博食录

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