Jinling and local snacks in Du Nan are not only rich in variety, but also most of them have distinct personalities, which capture people's taste buds and are memorable.

However, to say that the most famous and related place with this land is the "duck flavor" of Nanjing.

In Nanjing, ducks can be used not only as food on the table, but also as a unit of measurement, which brings you some vivid interest between the lines.

Most friends in Nanjing may have this experience: if they want to buy something that their elders don't like, they will vomit and say, "That money is not as good as cutting a duck." .

If things are too expensive, you will get the following sigh: "This is enough to chop a lot of ducks!" " "

For Nanjing people who love ducks, nothing can't be measured by "a duck". If so, add a few more.

It is said that no duck can leave Nanjing alive. -Recommended Nanjing tourist food "Duck Flavor"

As one of the "three major poultry", ducks swimming in the north and south of the motherland have been common ingredients for ordinary people to serve princes and tables since ancient times.

So far, it has produced a very rich practice and taste.

What Beijing roast duck, Wuhan spicy duck, Nanjing salted duck, Guizhou crispy duck, Kunyang braised duck, Sichuan Zhangcha duck, Guangxi sauce duck …

Among many "ducks", if there are only a few famous duck dishes, such as salted duck, Nanjing duck flavor can't really win the peak, let alone bear the "reputation" of "duck capital"

Nanjing roast duck has a taste because of Wudi's long history of raising ducks and the curiosity of local people to explore the possibility of food.

As the saying goes, "Duck can be eaten anywhere, and Jinling Duck can be eaten anywhere."

The wonderful thing about eating ducks in Nanjing is to make full use of them without wasting them. Let diners taste the duck to the maximum, from head to toe, from inside to outside, and never let go of any part that can become a good food.

In Nanjing, you can find good cooking methods, whether it's duck intestines and blood, duck neck, duck wings and duck feet in stews in full bloom all over the country, or people want to know how to eat their duck kidneys and pancreas.

Since there are many kinds of materials and practices, as usual, let's start with the famous ones.

"Heguang Chen Tong" Nanjing Roast Duck

As the prototype of Beijing roast duck, it is not only active in the local dining table, but also has no interest in the "peak struggle"

Whenever it comes to the "duck flavor" of Nanjing, it is bound to put the salted duck or salted duck, which has long been admired by literati, in the first place.

I'm afraid Nanjing people won't have any opinions on salted duck, but if it's salted duck, Nanjing locals will laugh privately. What is the famous Nanjing salted duck? Press no temporarily. Let's talk about Nanjing roast duck first, which is the "ancestor" of Beijing roast duck or Jinling salted duck.

Friends who have lived in Beijing for a long time may know that the origin of Beijing roast duck is not the famous "Quanjude" at home and abroad, but the first "Cheap Square" roast duck restaurant in Beijing Mishi Hutong. There was a row of small print on the signboard earlier, which read: Jinling salted duck.

At the earliest time, roast duck was called "roast duck", and there are many theories about its origin. But two things are certain: first, both Zhu Yuanzhang and Ming Taizu like Nanjing roast duck very much; Secondly, when Zhu Di, the founding father of the Ming Dynasty, moved to Yanjing, he brought the chef who made roast duck to Beijing, and gradually evolved into the Beijing roast duck in Beijing today.

Although Beijing roast duck and Nanjing roast duck are similar in practice, they are quite different in material selection and taste.

First of all, Beijing roast duck chooses fat duck and eats oily roast duck skin. Nanjing Roast Duck is a well-proportioned local duck. After roasting, there is no skin, and the thin, tender and crisp duck meat is covered with medium fat duck meat.

Secondly, the roasting method: before Nanjing roast duck enters the furnace, the duck cavity should be filled with water and special spices to make delicious "roast duck brine"; Beijing roast duck is coated with honey.

Finally, dipping method: Beijing roast duck with chopped green onion, cucumber strips and other side dishes and sweet noodle sauce, or with roast duck cake; Nanjing roast duck is cut into small pieces and then poured with steaming roast duck brine.

In addition, from the perspective of real life, the price of Nanjing roast duck is more close to the people. Unlike hundreds of "banquet-style" Beijing Roast Duck, the main consumption scene of Nanjing Roast Duck is Nanjing, and there are generally more than a dozen lo-mei shops and snack bars in the streets. The ostentation and extravagance of Beijing roast duck and the hospitality of guests are more worthy of respect.

Beijing roast duck, the duck skin is crisp, and the duck meat is fat but not greasy; Nanjing roast duck is delicious and tender.

For me who love both, it is impossible to separate these two completely different roast ducks.

In fact, there is no need to distinguish between high and low.

Nanjing roast duck, like Nanjing people, is far away from the rivers and lakes and enjoys a leisurely life. I don't seem very interested in fame and identity.

If the elegant salted duck is the "white rose" in the hearts of Nanjing diners, then the fragrant Nanjing roast duck must be the "red rose".

As a kind of food with local characteristics, it is definitely worth a try for tourists.

Don't worry if you just eat it yourself. Unlike the northeast deli's habit of selling whole ducks, you can buy a quarter of all ducks in Nanjing.

Also, don't pour salt water after cutting the roast duck. Roast duck brine must be eaten now and cast in place, otherwise it will not taste good if it is soaked too much.

It is said that no duck can leave Nanjing alive. -Nanjing Tourism Food "Duck Flavor" Recommended | "White Rose" Salted Duck

The salted duck is delicious, but the radish roast duck soup is even more memorable.

The dried salted duck is also called osmanthus duck.

At first we didn't know that salted duck and osmanthus duck were the same dish. After all, Nanjing is rich in ducks and osmanthus, and osmanthus sauce is very delicious.

So when I didn't arrive in Nanjing, I thought the osmanthus duck contained spices such as osmanthus sauce, so I was still skeptical when I first ate it.

Later, I found out that osmanthus is the nickname of salted duck. It's just that in the autumn when Guangxi is in full bloom, the local ducks are the best to eat and the most suitable to be salted ducks.

Although salted duck is named after "salt water", it is not as salty as salted duck.

Fresh and smooth, the taste is not as rich as that of roast duck, but the taste is different. It is a way to highlight the flavor of raw materials.

"Nanjing people say that salted duck is very good, tender and fresh." -Zhu Ziqing, a great writer, once described salted duck in the article Nanjing.

The salted duck is fresh and tender, and everyone who eats it knows it.

In the cooking process, salted duck will produce a product-duck soup.

In some shops, these duck soups are boiled with radish and other vegetables, and then sold with ducks, just like chicken sauce tofu rolls in the north.

Although many people who eat salted duck at home will choose the parts with more bones to stew soup, the taste is not the same as that sold in the store.

Perhaps because of the big pot of rice, the radish duck soup sold in the store is more delicious.

For a gluttonous person who likes soup, salted duck is delicious, but it's just so-so. But that bowl is fresh and fresh, with sweet roast duck soup, which makes me miss it very much.

Braised duck offal

-The head, neck, wings and palms are nothing, and even the internal organs of ducks can be made into famous dishes.

The most common ingredient of Nanjing duck soup is radish.

There is a kind of soup called Duck Four Radish, which is mainly made of duck wings and feet, and is often made into braised dishes.

Four ducks refer to a pair of wings and feet.

Four cooked ducks with stewed vegetables and sweet radish. It tastes slightly different from radish duck soup, but it tastes similar.

But the best place to sell duck offal in Nanjing is the braised pork shop.

Most local pot-stewed food shops in Nanjing are salty and fresh. Usually from the whole duck to duck tongue, chicken gizzards and chicken wings.

In addition, Nanjing people have a high tolerance for taste and have fallen in love with Wuhan's spicy duck neck in recent years. Therefore, there are many pot-stewed food shops such as duck necks in Jason Wu.

Speaking of duck offal for dinner, there is an old duck claw in Nanjing that is worth tasting. It is said that the taste is strong but not greasy, and eating more has the effect of resolving phlegm and smoothing qi. Unfortunately, no one recommended this dish when I went to Nanjing, so I haven't tasted it yet.

Since the duck is miscellaneous, we can't help but mention its internal organs. The internal organs of ducks in Ludian, Nanjing are mostly salted duck intestines and chicken gizzard-membrane, which are similar to salted ducks. You can eat it directly or dip it in ingredients.

Although these things taste good and have local characteristics, after all, there are more or less places to produce ducks, which is not special.

One thing, I'm afraid most places don't.

That is: "beautiful liver."

The raw material of cosmetic liver is duck pancreas, commonly known as "pancreatic white" in Nanjing.

The recipe is fried with duck pancreas and duck.

The prepared cosmetic liver is crystal clear, reddish in white, crisp and delicious, and tastes fragrant.

Speaking of looks, the name "Gan Mei" is very appropriate.

This dish originated from Ma Xiangxing Hotel in Nanjing. It is said that it is very popular with celebrities such as Li Zongren, Kong Xiangxi and Wang Jingwei.

Duck blood soup fans

-We can not only make the internal organs, but also make the released blood fragrant and attractive.

Duck blood may be familiar to everyone.

Duck blood vermicelli soup is not only a common dish in Sichuan cuisine and hot pot, but also popular in food stalls in major cities in recent years. This is a misunderstanding, but it is necessary to say that duck blood here refers to duck blood tofu, which is made by heating and concentrating duck blood. Duck blood tofu is softer and more delicate than pig blood. Well-made duck blood can definitely be called ready-to-eat. I have eaten a lot of duck blood vermicelli soup in Northeast China, and the taste is not very satisfactory. I didn't know where the gap was until I ate it locally in Nanjing. Not only should duck blood be fresh and smooth, but also soup should not be lazy. Old duck soup cooked with duck rack and other raw materials. In addition to tofu foam, the ingredients in the soup must also have freshly cut duck intestines and duck livers, which can greatly enrich the taste.

And tofu foam should be cut into pieces to taste. Vermicelli can't manage that much, as long as it is thoroughly cooked and tough. Interestingly, according to some local people in Nanjing, duck blood vermicelli soup only became popular in Nanjing in recent years. I don't know if it is because of historical reasons such as public-private partnership that this snack temporarily disappeared and reappeared. However, in many people's memory, there was no stall selling duck blood soup noodles in Nanjing when I was a child. In fact, when it rises, it doesn't matter to go back to ancient times. Importantly, after the baptism of time, duck blood vermicelli soup has become the memory of another group of Nanjing people. I have no appetite at noon in summer. Eating a roast duck cake with a bowl of delicious duck blood vermicelli soup can not only supplement nutrition, but also be convenient and quick.

dried salted duck

-It has a long history, but it is not suitable for modern people.

In the eyes of Nanjing people, dried salted duck seems to be a special holiday food. It is almost impossible to eat on weekdays, unless it is Chinese New Year or buying gifts. The reason is that the salt content of the finished product is too high because of the salting-out and air-drying production methods of dried salted duck.

For modern people, they don't need a duck as strong as pickles to deliver a bowl of rice or dry food. Guo Rao's salted duck is really unhealthy. With the improvement of people's living standards, salted duck has been replaced by a native salted duck, and salted duck has gradually become a symbolic existence. If you buy an early adopter, or receive dried salted duck from relatives and friends. Personal suggestions can be used to make soups and stews. When stewing for a long time, put less salt or no salt at all, and when it tastes delicious and salty. But it is not recommended to eat dried salted duck directly without secondary processing.

According to Qi Chunqiu, dried salted duck probably began as "duck wrapped in lotus leaves" in the Six Dynasties, with a history of thousands of years. On the other hand, salted duck was once a tribute of Qing Dynasty because of its long preservation time and delicious taste. Although the salted duck is no longer suitable for modern people's tastes, I believe that salted duck is also the reason why Nanjing duck tastes "splendid mountains and rivers" today. Growing up in the northeast, I think the method of decomposing cooked ducks in Nanjing is very interesting. Cooked foods such as roast chicken and roast duck in Northeast China are generally bought home whole. Usually tear it by hand before serving, or guess the violent decomposition. Occasionally, I was chopped into pieces and boxed, also holding it in one hand and holding a slightly larger kitchen knife in the other, swinging hard all the way to "chop". The only time I saw Nanjing "chopping" ducks was when the operator held a long knife with a lower end like a guillotine knife in both hands and opened the bow at the same time.

It is fast and looks economical, but it makes people feel that the word "chop" is very appropriate. People in Nanjing like ducks very much, not only because they are cold, but also because they can effectively regulate and alleviate the summer heat in Nanjing, including the geographical environment and raw material output.

Nanjing, located in the south of the Yangtze River, has high groundwater level and dense water network, and the environment is very suitable for waterfowl to survive. As the seven ancient capitals of China and the hometown of gold powder in the Six Dynasties, Nanjing has a long history of raising ducks in animal husbandry. According to Wu Dishu: "The king of Wu built a city, and the city raised ducks for a hundred miles." In other words, as early as the Spring and Autumn Period and the Warring States Period, Nanjing had a history of "building land to raise ducks", and the scale of "raising ducks" was not small. According to the statistics of Nanjing Duck Industry Association, Nanjing people eat more than 65438+ 10,000 ducks every day.

This reminds me of Maine 18 years ago? An animated film released in China: Mamma Mia Duck is here, in which a wild goose and two ducklings escape from "Nanjing".

It is said that no duck can leave Nanjing alive. If you visit relatives and friends in Nanjing, they will certainly treat you warmly. If you live in Nanjing, when you are in a bad mood, your relatives and friends will bring beer and "chop ducks" to comfort you. If friends in Nanjing make a little money by investing recently, they are likely to "chop ducks" to celebrate.

In short, eat duck when you are happy, and eat duck when you are unhappy. It can be seen that Nanjing people's love for ducks has been integrated into the blood, becoming a diet and even a habit that cannot be abandoned. Ducks are to Nanjing what hot pot is to Chongqing and chicken coops are to Shenyang. If you come to Nanjing, you must try the roast duck in Nanjing. If you can't travel far, let Almighty Treasure take your taste buds around Jinling. Compared with the uninhibited Sichuan style, Nanjing duck snacks have a unique flavor.