名菜历史据传,明太祖朱元璋小时候家里穷,给人家放牛,但经常吃不饱肚子,所以一群放牛童聚在一起,便干起捉野鸭子的活计来。他们不敢带回家去吃,就在野外割些茅草,架起火来熏烤。有时烤不熟,便埋在火灰里焖,等第二天扒出来,鸭肉又香又烂,好吃极了。后来,这一做法在民间流传开来,并由安徽无为卖牛肉的回民马常有发扬光大,还摸索出用锯末熏 Ming dishes history According to legend, the emperor Taizu Zhu Yuanzhang childhood poor, give people cow, but often eat enough belly, so a group of cowherd together, they do the job of catching wild ducks. They dare not bring home to eat, cut some grass in the wild, set fire to smoked. Sometimes roasted unfamiliar, they buried in the fire stew, and so the next day out, duck fragrant and rotten, delicious. Later, this practice spread in the folk, and Anhui by inaction to sell beef, often carry forward the horse, but also worked out with sawdust smoked