The meat is tender, fat but not greasy, and has an attractive fragrance. A good salted duck combines the advantages of fragrance, freshness, crispness, tenderness, etc., so it is also one of the geographical indications of agricultural products. Nanjing This city eats more than 100 million ducks a year, so its deliciousness is irresistible. Just like a movement, the whole people ate duck, and the status of duck was greatly demonstrated, becoming the four famous brands in Nanjing at that time: Imperial College, Dabaoen Temple, Black Brocade, and Salted Duck. Not to mention, Emperor Zhu also spread his favorite roast duck north to Beijing, creating the world-famous Peking Duck. After boiling over high heat, reduce to low heat and simmer for about 20 minutes. Add the duck and soak it for about 2 hours. Take it out and dry it for about an hour. Add the scattered ginger pieces and rice wine to the brine, add the duck, and bring to a boil over high heat. Remove the foam, simmer for about 30 minutes, take it out to cool and cut into pieces.

"Ancient academy, glazed tower, black satin, salted duck". At the same time, Jinling Roast Duck has also become famous far and wide, becoming an indispensable famous dish at the palace banquets in the Ming Dynasty. Later, the cooking skills of roast duck were spread to Beijing with the migration of Mingdu, forming today's Beijing roast duck. The duck skin is white and the meat is tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender. The salted duck around the Mid-Autumn Festival every year has the best color and taste because the duck is made during the season when the osmanthus is in bloom, so it is famously known as: osmanthus duck. It is also an indispensable seasonal delicacy on the summer table of Jiangnan people.

Before bringing the fire to a boil, exchange the water in the duck's belly with the water in the pot to ensure that the duck is heated evenly inside and outside. Add cooking wine and taste the soup. It should be saltier than the usual soup. If it's not salty enough, add salt to the soup, if it's too salty, add water. The taste of salt brine soup is moderate. Not too salty. Put the duck into the salt brine and bring to a boil, then turn down the heat. Keep the brine bubbling slightly. Temperatures around 90 degrees are best. Marinate for 40 minutes and turn off the heat. Let the duck soak in the soup for 30 minutes.

It is a Chinese geographical indication product. Because Nanjing is nicknamed "Jinling", it is also called "Jinling Salted Duck". It has a long-standing reputation and has a history of more than 2,500 years. Ha ha! Without further ado, let me teach you how to make such a delicious dish!