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- El pato zhangcha o pato ahumado con té es un plato representativo de la gastronomía de Sichuan (sudeste de China). Se prepara ahumando un pato marinado sobre hojas de té y ramitas de alcanforero. Debido a su complicada preparación, el pato zhangcha se consume más en banquetes o eventos festivos que en casa. (es)
- Le canard Zhangcha, canard fumé au thé, ou tout simplement canard fumé (chinois : 樟茶鸭 ; pinyin : zhāngchá yā ; litt. « canard au thé-camphre »), est un plat emblématique de la cuisine sichuanaise. Il consiste en un canard mariné puis fumé sur des feuilles de thé et des brindilles de camphre. En raison de la complexité de sa préparation, le canard Zhangcha est plutôt un plat festif. (fr)
- Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily household dish. (en)
- 樟茶鴨，或称樟茶鸭子，是四川菜中的一道凉菜。相傳成都人，在清宮御膳房為慈禧當差時，改用樟樹葉和茶葉熏鴨，发明此菜。 用肥嫩公鴨先以陳皮、肉桂、芫荽、紹興酒及其他醃料塗抹鴨身，再放入蒸籠蒸，然後在炭上撒上樟木碎和茶葉慢煙燻。 (zh)
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- camphor tea duck (en)
- camphor-tea duck (en)
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- File:Zhangcha tea smoked duck.jpg (en)
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- Zhangcha tea smoked duck as prepared in the Dalian Restaurant in Berkeley (en)
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- El pato zhangcha o pato ahumado con té es un plato representativo de la gastronomía de Sichuan (sudeste de China). Se prepara ahumando un pato marinado sobre hojas de té y ramitas de alcanforero. Debido a su complicada preparación, el pato zhangcha se consume más en banquetes o eventos festivos que en casa. (es)
- Le canard Zhangcha, canard fumé au thé, ou tout simplement canard fumé (chinois : 樟茶鸭 ; pinyin : zhāngchá yā ; litt. « canard au thé-camphre »), est un plat emblématique de la cuisine sichuanaise. Il consiste en un canard mariné puis fumé sur des feuilles de thé et des brindilles de camphre. En raison de la complexité de sa préparation, le canard Zhangcha est plutôt un plat festif. (fr)
- Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily household dish. (en)
- 樟茶鴨，或称樟茶鸭子，是四川菜中的一道凉菜。相傳成都人，在清宮御膳房為慈禧當差時，改用樟樹葉和茶葉熏鴨，发明此菜。 用肥嫩公鴨先以陳皮、肉桂、芫荽、紹興酒及其他醃料塗抹鴨身，再放入蒸籠蒸，然後在炭上撒上樟木碎和茶葉慢煙燻。 (zh)
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- Pato zhangcha (es)
- Canard Zhangcha (fr)
- Zhangcha duck (en)
- 樟茶鴨 (zh)
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