Looking at the tourist cities all over the country, Nanjing is unique in beauty. It not only has a long history, but also closely follows the trend of the times in modern development, and its transportation is one of the best in China. In addition to some scenery, Nanjing's food is also remarkable. When I mentioned Nanjing, the first thing that came to my mind was salted duck.
To say what is the most famous specialty in Nanjing, salted duck is the first thing to do. Salted duck, also known as osmanthus duck, was famous in Jiangnan as early as the Song Dynasty, and now it is one of the classics of Jinling cuisine. With only one duck, Jinling cuisine became famous? Yes, the salted duck skin in Nanjing is white, bright and tender, and the meat is fat but not greasy. It is as easy to clamp a chopstick as to clamp tofu, for fear that too much strength will scatter the meat.
Nanjing salted duck has a long history and accumulated rich production experience. It is a famous specialty of Nanjing, belonging to Jinling cuisine, one of the representatives of Jinling cuisine, also known as osmanthus duck, which is a geographical indication product of China. Because Nanjing has another name "Jinling", it is also called "Jinling salted duck", which has a long reputation and has a history of more than 2,5 years. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crisp and tender. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and it is called osmanthus duck.
The salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of the salted duck reaches a certain level. The muscle of salted duck cooked at low temperature has good water storage, which keeps the juiciness of duck meat. The cured products cooked at high temperature will destroy their flavor, make people smell fragrant, but taste ordinary. In addition, osmanthus duck is well-made, not only with good materials, but also with exquisite technology. It is "fried and salted, and marinated", which increases the flavor of duck, "fried and dried" and reduces the fat of duck. It is thin and tight, "cooked enough" and has a tender and fragrant taste.
people with dry skin can often drink some duck soup. The osmanthus duck soup, not only has the elegant fragrance of osmanthus, but also has the delicious mellow duck meat, which can whiten the skin, preserve health and moisten dryness, and promote the production of body fluid. Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging.
salted duck can best reflect the original taste of duck, and the way to do it is to return to the original, filter greasy food, drive away foul smell, keep it delicious and stay fat and tender. Eating salted duck often can also resist inflammation, reduce swelling and resist aging, which is especially suitable for patients with cardiovascular diseases.