Nanjing Saltwater Duck is the only low-temperature livestock and poultry product in Chinese history, and it is completely different from traditional cured products. Salt-water duck is cooked at a low temperature, after about an hour of cooking, making it tender to a certain degree. Low-temperature cooked brine duck muscle water storage is good, to maintain the juiciness of the duck meat brine duck is a famous specialty of Nanjing, belongs to the Jinling cuisine, is one of the representatives of the Jinling cuisine, also known as the osmanthus duck, is a geographical indication products in China. Because Nanjing has "Jinling" nickname, so also known as "Jinling salt water duck", renowned, so far has a history of more than 2,500 years. The skin of the duck is white and the meat is tender, fat but not greasy, fresh and flavorful, with the characteristics of fragrant, crispy and tender. Nanjing salt water duck is the only low-temperature livestock and poultry product in Chinese history, which is completely different from traditional salted products. Salt-water duck is salty, sweet and fragrant, with a smooth and tender texture. The meat is jade-white, oily and shiny, the skin is fat and the bones are fragrant, fresh and tender, salty and delicious. Salt water duck is the best duck I've ever eaten, but for Hunan mother-in-law, the first time I took over the duck of my son-in-law in Nanjing, I was surprised to see that I could not make a move on the cut ginger and garlic.

It's not like Changde duck, you can just tear it open and eat it; it's not like Yongzhou duck, you can just chop it up and fry it.

Looking at the white duck, my mother-in-law could not believe that this undercooked-looking duck could taste anything.

Salt-water duck to the field, eat or not does not matter, but foreigners to Nanjing, certainly want to eat.

In the city of Nanjing, there is a "no duck no seat" saying.

Particularly guests from afar, Nanjing people not only warm hospitality, but also to see the guests eat into their mouths, to be considered as the host of the appropriate.

Three minutes later, my mother-in-law spat out the duck bones and began to ask where in Nanjing the salt water duck is delicious.

For Nanking people, the best duck is downstairs in their own house.

Nanjing city, streets and alleys everywhere in the duck store, whether it is in the old Xiaguan, or on the Qinhuai River, store signboards, in all cases write Shui Ximen thin shape duck.

The three words "Shuisimen" represent more than just the shape of the duck, the taste, or a culture of eating duck in old Nanjing.

Republican food, Zhang Tongzhi in the "White Door Recipes" has recorded, Jinling salt water duck to do the best, to be counted in the West Alley of the seven Jiawan Wang Kitchen, duck tender teeth, meat and cinnamon aroma, fat and crispy, for the outside world is not as good.

Later, not far from the Cangxiang and out of a Han Fuxing, do salt water duck is also a masterpiece, duck and fat and fragrant, in Nanjing city fame.

Because these two are close to the water west gate, and the water west gate is the most important waterway terminal in Nanjing, duck market is also in the water west gate area, "water west gate salt water duck" reputation has spread far and wide, to today, has become synonymous with Nanjing salt water duck.

Salt white body under the body, it is difficult to distinguish the color, but to the mouth of the Nanjing people, but even the name can eat out.

Chapters cloud board duck of salt water duck, skin and meat tight, entrance salty, no sense of fat and greasy; Lu family duck skin slippery meat crispy, a bag of marinade is to eat the essence of the duck;

Chen family duck, fat meat under the skin, but not at all greasy, sandwiched between the crispy bones, tender and crispy, salty and light ......

The better the The better the duck, the more you can smash the different flavors, tricky gourmets, but also from the duck meat, fine distinction between the spices and steps to brine the duck.

Why does Nanjing's saltwater duck look like it's not cooked?

A connoisseur once revealed that the preparation of salt-water duck is not like the traditional brined duck, which is cooked with marinade, but is cooked directly with boiling water.

While the salted duck, it looks like nothing more than a handful of salt, a jar of brine.

But this mouth "pure" duck meat, but do not know how many hidden you can not know the spice seasoning, the same a "white duck", each duck store has its own unique recipe.

On top of the food, Nanjing people are all gourmets, five flavors of spices, a taste will know, not enough to eat, but also a detailed study of the book.

Nanjing easy out of the writer, but rarely out of a chef.

For example, Yuan Mei, Zhang Tongzhi, Zhang Henshui, Ye Zhaoyan, and Xue Bing, all love to write about Nanjing's food, and they also love to study the recipes for food, such as the way to make salt-water duck, which is often featured in writers' articles.

But if you want them to do it themselves, that's a different story.

It's like when Nanking people eat duck and go chop a duck in order not to cook it.

Even if he waits in line for an hour at the marinated duck store downstairs, he'll just think it's the duck that's so good it's worth the line.

Instead, he would have to spend that hour in line to buy, wash, and cook the food.

So often in the city of Nanjing, eating duck on three meals a day as usual, surrounded the Nanjing people every day life.

Drinking thin rice in the morning, you can chop a duck.

To eat a big meal at noon, you also need to chop a duck.

Even if you have a late-night snack, drink beer, and don't put a dish of salt-water duck next to the boiled wool beans, this late-night snack is the same as not eating.

Nanjing people not only love to eat, but also like to use to entertain guests and friends. Famous restaurants or, market stalls, let the Nanjing people invite you to dinner, salt water duck is impossible not on.

The first time a foreigner eats salted duck, he or she will often ask if the sauce is still up.

But after the mouth, only to realize that this mouthful of salty white, but also contains a variety of tender and smooth, mixed with spices and flowers, in the tongue through the Jinling's delicate and elegant.

Looks plain and simple, but there are hidden killers in it.

Like drinking with the Jiangsu people, all sitting at the wine table, talking about beautiful words, small wine, wine flavor, foreigners put a sweeping eye, the heart of the secret laugh three times.

What can a white-faced scholar do?

Never thought, Jiangsu people small wine with salt water duck, slow and methodical toast, after three rounds, still as stable as Mount Taishan, and more and more courageous, eat to the field guests when on the head do not know.

Waking up the next day, you can remember, only that dish of pale white duck, still remaining in the corners of the mouth salty flavor.