When did Nanjing people begin to love ducks? It is said that it originated in the era of Zhu Yuanzhang. This local duck is based on the mature species in the lake, belonging to Jiangning, and became the origin of tribute duck in the early Ming Dynasty. The duck driver puts the cooked species in the lake into the water, and the ducks feed on small fish and shrimp all the way. In Nanjing, they are already fat and strong, and they will not be too fat because they insist on daily exercise. I have seen Wang Zengqi's Famous Chicken and Famous Duck, in which there is a grand scene of driving ducks. The duck driver marked the mouth of each duck, so that even if it was mixed with reeds, it would not mistake its owner. On the second day after the duck landed, it began to gut, pickle, add salt, and then press it with slate, which is used to make dried salted duck. Nanjing's famous osmanthus duck is said to be named after the fragrance of osmanthus in August and the thinnest duck meat. I think this is purely a sideline. Eating ducks in summer is a better way to relieve summer heat. The touching thing about Nanjing Roast Duck is that it has no poetic feeling, only a street flavor.
Nanjing roast duck has a long reputation, good taste and great figure. People often ask me what a girl in Nanjing looks like, and I say, "Have you ever seen a osmanthus duck?" Tall and slim, neither fat nor thin. "I don't like Beijing roast duck. The chef stood by and cut the meat with a flying knife, which was very ceremonial, but the duck was too fat and greasy. However, lovers cannot put it down. Liang Shiqiu said that eating roast duck means eating that layer of oil. In order to save the process of "filling duck", Cantonese roast duck was directly baked by blowing skin, which made Mr. Liang disappointed.
Tasting this kind of thing is really a subtle and personal experience. I don't like eating geese. I think the fiber is thick-geese eat grass and ducks eat miscellaneous grains. Of course, the latter is fine and smooth.
Duck Welfare Nanjing People's Congress! The first thing after going out in the morning is to buy duck oil biscuits, and then go to work by bike. If you have no appetite at noon, you can eat a bowl of duck blood vermicelli soup-a classic local snack in Nanjing. Duck offal for making salted duck and roast duck: duck blood is cut into nails, duck internal organs are all chopped, and tofu is mixed and cooked. When eating, the waiter rinsed a handful of vermicelli with a bamboo bag, threw it into the boiling soup, and sprinkled coriander and cooked duck offal. After cooking for a long time, the soup is slightly turbid, but it tastes good, fresh and fragrant. Personally, I like sweet potato vermicelli, which is resistant to cooking and chewy. If you are too lazy to cook at night, buy a salted duck, eat the neat duck breast, make soup from the remaining corners, shred the white radish (or stir-fry the remaining cabbage) and simmer for an hour. Beer duck is also very simple and affordable. Go to the supermarket to buy ready-made duck legs, cut them into pieces, use beer instead of cooking wine and cook them. Even the potatoes and vermicelli in the duck are particularly delicious.