Throughout the country's tourist cities, Nanjing is a unique beauty, not only has a long history, in the modern development, but also follow the trend of the times, the transportation is one of the most developed in the country. In addition to some scenery, Nanjing's food is equally remarkable. Mention of Nanjing, the first thing that comes to my mind is the salt water duck.

To say what is the most famous specialty of Nanjing, the first salt water duck "when the first". Salt water duck, also known as osmanthus duck, as early as the Song Dynasty has been famous in the south of the Yangtze River, and now it is one of the classics of Jinling cuisine. Just one duck has made a name for itself in Jinling cuisine? That's right, Nanjing's salt water duck duck skin white bright tender, meat fat but not greasy, clip on a chopstick as easy as clip tofu, afraid of too much force to get the meat scattered.

Nanjing salt water duck has a long history of production, has accumulated a wealth of experience in the production. It is a famous specialty of Nanjing, belonging to the Jinling cuisine, one of the representatives of Jinling cuisine, also known as cinnamon duck, is a Chinese geographical indication product. Because Nanjing has the nickname "Jinling", it is also called "Jinling Saltwater Duck", which has a long history of more than 2,500 years. The duck has white skin and tender meat, fat but not greasy, fresh and flavorful, with the characteristics of fragrant, crispy and tender. The best color and flavor of the salt water duck is made around the mid-autumn season when osmanthus flowers are in full bloom, and it is called osmanthus duck.

Salt-water duck is cooked at low temperature, after about an hour of cooking, so that the tenderness of salt-water duck to a certain degree. Low-temperature cooked salted duck muscles store water well, keeping the juiciness of the duck meat. While high-temperature cooked salted products will destroy its flavor, making it smell good but taste average. In addition, osmanthus duck production exquisite, in addition to good materials, and process fine, "fried salt curing, clear brine back", increase the aroma of duck, "fried dry" to reduce duck fat, this thin and tight, "cook enough! "and eat with a tender flavor taste.

Dry skin people, you can often drink some duck soup. And osmanthus duck soup, not only the elegant aroma of osmanthus, and mellow duck meat fresh, can play a whitening skin, nourishing dryness, and the role of the stomach and Jin. The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and a variety of inflammatory diseases, but also anti-aging.

Salt water duck can best reflect the flavor of the duck, practice back to basics, filtering grease, drive fishy, stay fresh, in the fat and tender, often eat salt water duck can also be anti-inflammatory swelling refused to aging, cardiovascular disease patients are particularly suitable.