Salted duck is a very famous specialty snack in Nanjing.

I heard that this type of domestic duck is also related to Emperor Qianlong. During the Yongzheng period, Qianlong went to the south of the Yangtze River and told people to eat hot-boiled mutton from a restaurant. The chef hurriedly brought in a batch of domestic duck. When I returned home at noon, I found that all the ducks were dead. It turned out that the goose farmer's child was so naughty that he used table salt to tease the ducks. In the end, the domestic duck was salted to death. But Emperor Qianlong needed to come immediately, and it was too late to find another batch of domestic ducks. If you can't make the mutton shabu-shabu, you need to cut off the head. The chef gritted his teeth and cooked the ducks (the salt content is too high and the kebabs will explode). After eating the dish, Emperor Qianlong expressed that he was "very pleased with me" and gave him the name "Nanjing Salted Salted Duck". Since then, this Nanjing specialty snack has spread like this.

Nanjing Salted Duck, also called Nanjing Osmanthus Duck, is a well-known local product in Nanjing and a geographical indication product in my country. Because Nanjing is also known as "Nanjing Jinling", it is also called "Nanjing Jinling Nanjing Salted Duck". It is quite famous and has a history of thousands of years.

Nanjing salted duck production has a long history and has accumulated rich production experience. The produced Nanjing salted duck has tender skin, firm meat but not greasy taste, is fragrant and fragrant, and has the characteristics of fragrant, crispy and tender. Around the Mid-Autumn Festival, when the sweet-scented osmanthus trees bloom, Nanjing salted duck has the best color and taste, and is called Nanjing sweet-scented osmanthus duck. Nanjing Osmanthus Duck is a well-known local specialty of Nanjing City. It is quite famous and has been popular for more than 2,500 years. The duck skin is tender, plump but not greasy, fragrant and fragrant, and has the characteristics of fragrant, crispy and tender. Every year around the Mid-Autumn Festival, Nanjing salted duck has the best color and taste. It is made when the osmanthus trees are in bloom, so it is famous as Nanjing Osmanthus Duck.

The "Baimen Cookbook" records: "Nanjing Salted Duck is the most famous during the August period in Jinling, Nanjing. Everyone thinks that the meat has the fragrance of osmanthus." Nanjing Osmanthus Duck is "clear and purposeful, and will not last long after eating "Greasy" is a great addition to meals. It seems to be a common etiquette for guests to buy a bowl of Nanjing sweet-scented osmanthus duck on the street during the New Year, festivals or weekdays when thousands of houses are lit up with lanterns.