1, brine duck can be said to be Nanjing's most famous specialty, also known as cinnamon duck, belonging to the Jinling cuisine, is one of the representatives of the Jinling cuisine, is a geographical indication product and has a long history. Salt water duck body full fat and thin moderate, tender meat slightly red, with salty, fragrant, tender, fresh and so on set in one. Duck meat less fishy, firm and tender, as long as you have eaten once, you can experience the difference between it and other duck meat;

2, Nanjing duck is also Nanjing's most distinctive culinary masterpieces, also known as the Jinling Duck, a long history, as early as in the North and South Dynasties period has been recorded. Local people pay attention to the duck meat skin crispy meat tender, fat and thin moderate and eat not greasy;

3, Jiangmi buckle meat is a traditional specialty of Jiangsu Province, Jiangmi is also called glutinous rice, is also one of the most common dishes in the banquet. Raw materials are pork, glutinous rice, look at the appearance of want to eat, round, sauce are soaked into the rice and meat, a mouthful of fresh aroma, soft and sweet fat but not greasy.