Nanjing people have a close relationship with ducks. For small gatherings of friends or for ordinary family banquets, ducks will be chopped into plates, served with some vegetarian dishes, and stewed with meat soup to serve as a feast.

The duck depends on the season. Roast duck is plump and fatty, suitable for autumn and winter. Salted duck is lean and delicious, suitable for spring and summer.

The groundwater level in the south of the Yangtze River is high, the water network is dense, and there are many ducks and birds. In addition, Nanjing has a subtropical climate, with hot summers and dry ground. Ducks are cool in nature, which can regulate the body and replenish body fluids.

In this way, it is reasonable to be addicted to ducks.

When did Nanjing people become addicted to ducks?

It is said to have originated from the time of Zhu Yuanzhang.

Locally produced ducks are mainly from Hushu. Hushu is affiliated to Jiangning and became a tribute duck production area in the early Ming Dynasty. Duck drivers released ducks from Hushu into the water. The ducks foraged for small fish and shrimps along the way and were already fat and strong by the time they arrived in Ning.

, and because you insist on exercising every day, you will not become excessively fat.

I have read Wang Zengqi's "Famous Chickens and Ducks", in which there is a grand scene of duck herding. The duck herders mark the beaks of each duck, so that even if they are mixed in the reed swamp, the owner will not be mistaken.

The day after the duck lands, the duck is eviscerated, marinated, salted and pressed with a stone slab to make salted duck.

Osmanthus duck, Nanjing's famous specialty, is said to be named because of the fragrance of osmanthus in August and the time when the duck meat is at its most tender. I think this is purely incidental. At most, eating duck in summer is better for relieving the heat.

The touching thing about Nanjing Duck lies precisely in the fact that it has no poetry, only a sense of business.

Nanjing duck has long been famous for its good taste and good figure. People often ask me what Nanjing girls look like. I say: "Have you seen Osmanthus duck? It is tall and tall, neither fat nor thin." I don't like Peking duck. The chef stood solemnly.

Next to it, the flying knife cuts the meat, which is very ceremonial, but the duck is too fat and greasy.

However, those who are addicted can't put it down. Liang Shiqiu said that when eating roast duck, you need to eat the layer of oil. In order to save the "stuffing" process, the Cantonese roast duck directly boasts that the skin is roasted. There is no oil in the taste, which makes Mr. Liang very disappointed.

Taste is a very subtle and personal experience. I don't like eating goose because I think it has thick fiber - geese eat grass and ducks eat grains. Of course, the latter has fine meat and a smooth texture.

The duck benefits Nanjing people greatly!

The first thing I do after I go out in the morning is buy duck fat pancakes, and then I cycle to work.

If you don’t have an appetite at noon, you can have a bowl of duck blood vermicelli soup - this is a classic local snack in Nanjing.

Duck offal discarded from making salted duck and roasted duck: cut the duck blood into fingernail-sized pieces, mince all the duck internal organs, and mix it with tofu to cook it. When eating, the waiter rinses a handful of vermicelli in a bamboo bag and throws it in

Boil the soup, then sprinkle with coriander and cooked duck offal. After long cooking, the soup has become slightly turbid, but it tastes good, fresh, fragrant and hot.

I personally like potato vermicelli, which is durable in cooking and chewy.

I'm too lazy to cook at night, so I buy a portion of salted duck, eat the duck breast neatly, and use the leftover corners to make soup, shred the white radish (you can also use pickled radish), or stir-fry the remaining cabbage, slowly

Just simmer slowly for a few hours.

Beer duck is also very simple and affordable. Go to the supermarket to buy ready-made duck legs, cut them into pieces, use beer instead of cooking wine, and cook them.

Even the potatoes and vermicelli inside the duck are particularly delicious.