Pan duck is a specialty of southern China, and is also a specialty of Jiangsu, Fujian, Jiangxi, Hunan, Anhui and other provinces in China. It is a specialty of Jiangsu, Fujian, Jiangxi, Hunan, Anhui and other provinces in China. It is a preserved food made of old duck, and is divided into two kinds: preserved duck and spring duck. Because of its tender and compact meat, rich flavor, "dry, board, crispy, rotten, fragrant", like a board, so the name of the duck.

The Ministry of Agriculture of China's four major ducks made an official determination: the country has four major brands of ducks are Jiangsu Nanjing duck, Jiangxi Nanan duck, Fujian Jianou duck, Sichuan Jianchang duck.

Nanjing duck, is a water town of Nanjing Hushu famous specialty. According to the Qing Dynasty - Qianlong "Jiangning New Zhi" records: "purchase to take the fat duck, with slightly warm old juice infiltration, fire, color extremely tender, autumn and winter is particularly good, commonly known as plate duck. Its juice for decades, and there are children and grandchildren collection, as industry. ...... Jiangning specialty also."

Product characteristics

Nanjing salted duck, Nanjing plate duck shape is dry, like a flat plate, the meat is crispy and delicate, rich flavor, so there is a "dry, plate, crispy, rotten, fragrant" reputation.