[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-yan-shui-ya-shu":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},19.5,18.3,5.5,0,"江南酱卤鸭，咸甜入味，冷吃热吃皆宜。",[10,13,16],{"title":11,"content":12},"卤水调味与热量分析","每100克酱鸭含蛋白质19.5克、脂肪18.3克、热量266千卡，蛋白质因卤煮浓缩高于新鲜鸭肉（15.5g），但碳水5.5g全部来自卤水中的冰糖和老抽。酱鸭的红色来自酱油而非辣椒，咸甜平衡是江南风味的特点。",{"title":14,"content":15},"去皮可大幅降低热量","酱鸭的热量和脂肪主要来自鸭皮，去鸭皮后的酱鸭肉热量约150-160千卡\u002F100g，接近去皮鸡胸肉水平。食用时将鸭肉撕下或用筷子去除鸭皮，可减少约40%的热量摄入。",{"title":17,"content":18},"冷切搭配粥面的经典吃法","酱鸭冷却后切薄片（冷藏后更容易切薄），搭配白粥或阳春面，甜咸的酱汁渗入清淡的主食中提味。每次6-8片（约100-120克）足矣，酱鸭的咸味较重，注意当天其他菜肴减盐。"]