The top ten must-eat foods in Nanjing are: 1, Jinling salted duck 2, glutinous rice balls 3, duck blood vermicelli soup 4, Nanjing roast duck 5, American porridge of the Republic of China 6, assorted tofu stains 7, wonton 8, boiled dried silk 9, plum blossom cake 10, sweet-scented osmanthus sugar taro seedlings.

Jinling salted duck

Nanjing is called "Duck Capital", but it is worthy of the name. It is said that it has a history of 1000 years. Salted duck is a famous specialty in Nanjing and one of the representatives of Jinling cuisine, also known as osmanthus duck, a geographical indication product in China. Valley-fed ducks produced in Nanjing are fat, white and tender, and have been famous in the whole province since the Song Dynasty.

Salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of salted duck reaches a certain level. The production technology of Jinling salted duck is very ingenious and has a long history. In the long-term development process, this dish has accumulated a lot of production experience. Salted duck skin is white and tender, fat but not greasy, delicious, fragrant, crisp and tender, which definitely makes you want to eat.

Sweet-scented osmanthus taro seedlings

This is a famous traditional dessert in Nanjing, and it also belongs to Jinling cuisine. Every year around the Mid-Autumn Festival, there is a faint fragrance of osmanthus everywhere in Nanjing, which happens to be the season when taro is ripe.

So industrious Nanjing women picked sweet-scented osmanthus and pickled it with sugar, calling it "sweet-scented osmanthus pulp". Select fresh taro seedlings, steam them, peel them, and add special osmanthus syrup. When taro seedlings are soft and rotten, add lotus root starch. The addition of lotus root starch will make sugar taro seedlings look thick and delicious, smooth and refreshing, sweet and tender, and the soup is sweet. After eating, the lips and teeth remain fragrant.