1. Jinling salted duck. Nanjing is called "Duck Capital" but it is worthy of the name. It is said that it has a history of more than 1 years. Salted duck is a famous specialty in Nanjing, one of the representatives of Jinling cuisine, also known as osmanthus duck, and a geographical indication product in China. The valley-fed ducks produced in Nanjing are white in fat and tender in meat, and they have been famous in the whole province since the Song Dynasty. 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 production technology of Jinling salted duck is very ingenious and has a long history. In the long-term development process, this dish has accumulated a lot of experience in production. Salted duck skin is white and tender, fat but not greasy, delicious, fragrant, crisp and tender, which definitely makes you want to eat after eating it.

2. baozi stuffed with soup. As we all know, soup dumplings are loved by everyone because of their rich and delicious soup. Nanjing's soup packets are small and exquisite, with a thin skin, fresh meat and rich soup. When you bite them, delicious soup comes out, and your mouth is full of delicious food. Carefully put it out, put it in a vinegar bowl, aim at it and suck it, and the delicious soup will enter your stomach. But don't worry, or it will be very hot. Be sure to enjoy the contents slowly. Therefore, Nanjing people eat steamed buns and have a ballad, "Move gently, lift slowly, open the window first, then drink soup".

3. Duck blood vermicelli soup. Duck blood vermicelli soup is a special snack in Nanjing, and it is one of the most famous delicacies featuring ducks. The duck dishes in Nanjing have a history of more than 14 years. Duck blood soup is the embryonic form of duck blood vermicelli soup, which contains duck blood, duck intestines, duck liver, duck gizzards and other foods. During the Qing Dynasty, some people put fans into duck blood soup, and the soup was fragrant and sold well, resulting in duck blood noodles. In Nanjing, there are many stalls or shops selling duck blood vermicelli soup. Cut the pre-cooked duck blood and other ingredients into a bowl, fish the cooked vermicelli into the bowl, then pour a spoonful of boiling fresh soup, drop a few drops of sesame oil, sprinkle a pinch of dried shrimps or duck casings, and add a pinch of coriander. You can also add Chili oil or sesame oil according to your own taste, which is spicy and delicious.

4. Nanjing Roast Duck. Speaking of Nanjing roast duck, there is still a history. After Zhu Yuanzhang established Nanjing as the capital, the chef used Nanjing's plump and fleshy lake duck to make dishes. In order to increase the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the ducks tasted crisp and fragrant, fat but not greasy, and were praised by people, that is, they were named roast duck by the court. Roast duck is a signature food in Nanjing. Nanjing people pay attention to crispy skin, tender meat, fat but not greasy, and pure gravy. The duck meat at the entrance is elastic and fresh, with a strong smell of roast duck. So when you go to Nanjing, you must eat roast duck and salted duck, which are also the two characteristics of Nanjing Duck Shop.

5. American porridge in the Republic of China. This dish was created in the Republic of China, when Song Meiling was unwell for one year and couldn't eat. It is said that her chef specially developed a porridge for her with fragrant rice and soybean milk. After drinking it, Mei Ling had a big appetite and became her favorite porridge. Later, it spread to the people and now it has become a famous dish in Nanjing. The aged porridge is made of fine japonica rice, soybean milk, lily, yam and other ingredients, and it is made by slow cooking. This porridge is light, simple and nutritious, and it is a must-have food in Nanjing.

6. Assorted tofu is waterlogged. Tofu waterlogging is also called "not old" in Nanjing, which means tofu brain and tofu flower in Nanjing dialect. Although this snack is available all over the country, Nanjing's practice and taste are different. Nanjing's assorted tofu waterlogging is very particular about seasonings, supplemented by more than ten kinds of seasonings, such as shrimp, pickled mustard tuber, fungus, chopped green onion, Chili oil and sesame oil. It is not only beautiful in color, but also mellow, strong, fragrant, fresh and salty, moderately spicy and full of flavor. Shopkeepers will also add jambalaya to the bean curd brain, which means that the future is bright.

7, small wonton. This is a traditional snack in Nanjing, also called crepe wonton, which is thin and tender, delicious and delicious. Because the skin is thin, the stuffing inside can be seen through the skin, and the surface of the small wonton is wrinkled, which means "crepe", so it is also called crepe wonton. This delicious food can be seen everywhere in Nanjing, and each family has its own characteristics.

8. Cook dried silk. The boiled dried silk in Nanjing is different from that in other areas. The tender dried silk in tofu shop, mixed with cooked soup and mixed with sesame oil and sesame oil, has beautiful color, white dried silk, soft texture, thick soup and delicious taste.

9. Plum blossom cake. Plum blossom cake originated in the Ming Dynasty and developed into the most famous traditional cake snack in the south of the Yangtze River in the Qing Dynasty. According to legend, when Emperor Qianlong went down to the south of the Yangtze River, he saw that it was plum blossom in shape and attractive in color, so he tasted it. The entrance was sweet but not greasy, soft and crisp, with endless aftertaste, which was better than the imperial palace, and he constantly appreciated plum blossom cake. Today's plum blossom cake inherits the traditional production method, and at the same time, it is added with dumplings, green red fruits, pine nuts, etc., so that it tastes more delicious, and there are more than a dozen preparation methods such as bean paste, jam and nuts, and it is baked with more than a dozen raw materials such as flour, bean paste and white sugar in a special stove. The soft taste, concentrated sweet fragrance and hot stuffing absolutely satisfy the taste buds to be put in the mouth.

1. Sweet-scented osmanthus sweet taro seedlings. This is a famous traditional dessert in Nanjing, and it also belongs to Jinling cuisine. Around the Mid-Autumn Festival every year, the faint fragrance of osmanthus flowers wafts everywhere in Nanjing, which happens to be the ripe season for taro. So industrious women in Nanjing picked sweet-scented osmanthus and pickled it with sugar, which is called "osmanthus pulp". Fresh taro seedlings are selected, peeled after steaming, and added with special osmanthus syrup. When the taro seedlings are soft and rotten, lotus root starch is added. The addition of lotus root starch will make the sugar taro seedlings look thick and delicious, smooth and refreshing, sweet and tender, and the soup is sweet. After eating, the lips and teeth will remain fragrant.