Salted duck is a famous specialty in Nanjing, with a long history of 1000 years. This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck". "White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Sweet-scented osmanthus duck is a good wine with clear thinking, strong purpose and long-term appetite. On holidays or working days, it seems to have become a secular etiquette in Nanjing for tourists from home to go out and buy a bowl of salted duck.

Chen Shu, Heather and Qi Chunqiu recorded Nanjing Roast Duck in the Six Dynasties. According to Qi Chunqiu, when the two armies of Chen and Qi were fighting in the area of Nanjing Shogunate Mountain, Chen "killed three kilometers of stones and one thousand ducks. The emperor cooked rice and ducks ... everyone packed rice, which was more delicious than duck. The emperor ordered the whole army to feed and attack it, and the Qi army was defeated. " At that time, it was not necessarily a hanging duck, but at least it was a predecessor. It has been a long time, and the historical facts of the specific origin are not clearly recorded. It only shows that eating ducks is very popular in the local area. After a long time, various practices have been continuously improved.

It looks good. Try it sometime.