Learning brine salt water duck Wuhan authentic Nanjing salt water duck technical training is not bad.

Training methods:

1, year-round training, learn as you go.

2, the use of real materials, hands-on practice, on-site rehearsal operations.

3, theory and practice are closely integrated, through practice to test the feasibility of theory.

4, starting from the processing basics of brine duck, one-on-one, hand-to-hand training brine duck whole process procedures.

5, production, store, business, all-round guidance.

Food History:

In Nanjing, there is a big name Nanjing Fuzimiao. And Fuzimiao and salt water duck are inextricably linked. It is rumored that during the Qing Dynasty, when salt water duck was popular, the area around Nanjing's Fuzimiao Gongyuan was a place where candidates gathered. At that time, candidates were not as diligent and hardworking as they are now.

The trend of eating, drinking and giving gifts was also very popular among the candidates at that time. Strange to say, the gift is not to send gold and silver treasures, cigarettes and wine and so on, they are fashionable to send Nanjing's salt water duck. Thus, Nanjing salt water duck, began to the country. It is said that the Qing Dynasty Empress Dowager Cixi, every year to this place to purchase 500 salt water duck to bring back.

See the influence of salted duck at that time, and at that time the salted duck also got a loud name - called Nanjing tribute duck.

Previously, Nanjing people eat a lot of plate duck, but the plate duck need to be processed to eat, and not easy to save, fresh brine duck is to buy and eat. At present, Nanjing has nearly 2,000 large and small duck-making enterprises and individual households, with a daily output of more than 150,000 brined ducks, Nanjing residents eat at least 80,000 ducks every day.