Speaking of snacks in Nanjing, I can't help but want to give you the name of the newspaper.

local snacks in Jinling and Nandu is not only rich in variety, but also mostly distinctive in personality, which captures people's taste buds and makes people memorable.

However, if we want to talk about the most famous and associated place with this land, we have to say that it is all kinds of "duck flavor" in 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 words.

Most friends in Nanjing may have this experience: when you want to buy something that your elders don't like, your elders will say, "It's better to cut a duck for that money." .

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.

I heard that no duck can leave Nanjing alive. -Nanjing tourist food "Duck Flavor" Recommended

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

Up to now, it has produced very rich practice and flavor.

What Beijing roast duck, Wuhan spicy duck, Nanjing salted duck, Guizhou crispy duck, Kunyanglu duck, Sichuan Zhangcha duck, Guangxi sauce duck ...

Among many "ducks", if 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 delicious food.

As the saying goes, "You can eat ducks everywhere, and Jinling ducks can eat 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 a good cooking method, whether it's duck intestines and blood, duck neck, duck wings and duck feet in stews that are blooming all over the country, or people want to know how to eat their duck kidneys and ducks' pancreas.

since there are many kinds of materials and practices, according to the usual practice, 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 battle"

Whenever it comes to the "duck flavor" of Nanjing, it is bound to put the dried salted duck or dried salted duck that scholars have long admired in the first place.

I'm afraid Nanjing people don't have any opinions about salted duck, but if it's salted duck, Nanjing locals will laugh privately. What is the famous Nanjing salted duck? Press No for the time being. Let's start with Nanjing Roast Duck, which is the "father" of Beijing Roast Duck or Jinling Dry-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's Mishi Hutong. There was a row of small characters on the signboard earlier, which read: Jinling dried salted duck.

at the earliest time, roast duck was called "roast duck", and there are many theories about its origin. However, two things can be confirmed: first, Zhu Yuanzhang and Ming Taizu like Nanjing roast duck very much; Second, when Judy, the founding father of the Ming Dynasty, moved to Yanjing, he brought the chef who cooked roast duck to Beijing, and it gradually evolved into the Peking 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, it has no skin, and the thin, tender, crisp and tough duck meat is covered with medium fat duck meat.

Secondly, the roasting method: Before the Nanjing roast duck is put into the furnace, the duck cavity should be filled with water and special spices to make a delicious "roast duck marinade"; Beijing roast duck is coated with honey.

finally, dipping method: Beijing roast duck is served with side dishes such as chopped green onion and cucumber strips 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 closer 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 and lanes. The ostentation and extravagance of Beijing roast duck and the hospitality of the guests are more worthy of respect.

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

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

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

Like Nanjing people, Nanjing Roast Duck is far away from the Jianghu and enjoys a leisurely life. I don't seem very interested in fame and identity.

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

As a local delicacy, it is definitely worth a try by tourists.

don't worry if you only eat by yourself. Unlike the habit of selling whole ducks in the Northeast deli, you can buy a quarter of the whole ducks in Nanjing < P > Also, don't rush to pour salt water after cutting the roast duck. Roast duck brine must be eaten now and poured on the spot, otherwise it will not taste good if it is soaked too much.

I heard that no duck can leave Nanjing alive. Recommended | "White Rose" salted duck

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

The 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.

Therefore, when I didn't arrive in Nanjing, I thought there were spices such as osmanthus sauce in osmanthus duck, so when I first ate it, I still had some doubts.

After asking about it, I realized that osmanthus is the nickname of salted duck. Just because in the autumn when flowers bloom in Guangxi, local ducks are the best and most suitable for making salted ducks.

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

it's fresh and smooth, not as rich as roast duck, but it tastes 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 his article Nanjing.

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

salted duck will produce a product-duck soup during cooking.

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

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

Maybe it's because of the big pot of rice that the radish duck soup sold in the store is more delicious.

For a gluttonous person who likes soup, salted duck is delicious, but it is just so-so. But that bowl is fresh and fresh, and it also carries 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 in Nanjing duck soup is radish.

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

Four ducks refer to a pair of duck wings and a pair of duck 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 of the lo-mei in local lo-mei shops in Nanjing are salty and fresh. Usually everything from whole ducks to duck tongues, chicken gizzards and wings.

In addition, Nanjing people have a high tolerance for taste, and they have also fallen in love with the spicy duck neck in Wuhan in recent years. Therefore, there are more pot-stewed restaurants like duck neck in Jingwu.

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

since ducks are miscellaneous, they have to talk about internal organs. The internal organs of ducks in Nanjing Ludian are mostly salted duck intestines and chicken gizzard-membrane, which is similar to salted ducks. You can eat it directly or dip it in the ingredients.

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

one thing, I'm afraid not in most places.

that is: "beautiful liver".

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

The recipe is fried with duck pancreas and duck oil.

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

Speaking of looks, the name "Meigan" is very appropriate.

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

| Duck blood vermicelli soup

-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 hot pot in Sichuan, 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 formed by heating and condensing duck blood. Duck blood tofu is softer and more delicate than pig blood, and well-made duck blood can definitely be called ready-to-eat I have eaten a lot of duck blood vermicelli soup in the northeast, 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 the duck blood be fresh and smooth, but the 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 the bean curd should be cut to taste. Fans don't care so much, as long as they are thoroughly cooked and tough. Interestingly, according to some Nanjing locals, duck blood vermicelli soup is only popular in Nanjing in recent years. I don't know if this kind of snack has temporarily disappeared and re-emerged because of historical reasons such as public-private partnership. However, in the memory of many people, there was no stall selling duck blood noodle soup in Nanjing when I was a child. In fact, when it rises, it doesn't matter if it goes 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 oil cake with a bowl of delicious duck blood vermicelli soup can not only supplement nutrition, but also be convenient and quick.

salted duck

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

In the eyes of Nanjing people, salted duck seems to have become 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 in the finished product is too high due to the salting-out and air-drying production methods of salted duck < P > For modern people, they don't need a duck with strong flavor like pickles to deliver a bowl of rice or dry food, and salted salted salted 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. However, 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 salted duck is no longer suitable for the taste of modern people, it is believed that salted duck is also the reason why Nanjing duck tastes "splendid mountains and rivers" today. Growing up in the northeast, I think Nanjing's method of decomposing cooked ducks is very interesting. Cooked foods such as roast chicken and roast duck in Northeast China are generally bought home whole. Before serving, you usually tear it by hand, or guess the violent decomposition. Occasionally, it is chopped into pieces and boxed, and it is also held by one hand, and the other hand holds a slightly larger kitchen knife and swings hard all the way to "chop". The only time I saw Nanjing "chop" ducks was when the operator held a long knife with the lower end like a guillotine knife in both hands and opened the bow at the same time.

It's quick 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 adjust and alleviate the heat and dryness in Nanjing and summer, including geographical environment and raw material output.

Located in Nanjing, south of the Yangtze River, with high groundwater level and dense water network, 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 the book of Wu Di: "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 "duck farming" was not small. According to the statistics of Nanjing Duck Industry Association, Nanjing people eat more than 1, ducks every day.

this reminds me of 18 years ago in Maine? Animated film released in China: Mamma Mia Duck In, a wild goose fled "Nanjing" with two ducklings

I heard that no duck could leave Nanjing alive. If you go to Nanjing and visit relatives and friends, 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, they should eat ducks when they are happy and when they 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. Duck is to Nanjing what hot pot is to Chongqing and chicken coop is to Shenyang. If you come to Nanjing, you must try the roast duck in Nanjing. If you can't travel far, let Wannengbao take your taste buds around Jinling. Compared with the boldness of Sichuan flavor, Nanjing duck snacks have a different flavor.