This dish itself is a cold dish. Open the package and chop it into small pieces, and you can eat it directly. You can also cook soup and burn it with melon and kelp. It's also delicious.

Nanjing osmanthus duck, also known as Nanjing salted duck, is a traditional Han dish in Nanjing, Jiangsu Province. Nanjing osmanthus duck has a long reputation and has been fragrant for more than 2500 years. This 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 has the best color and taste every year, because the duck is made in the blooming season of osmanthus, so it is called "Sweet-scented osmanthus duck". "White Door Recipe" records: "In August in Jinling, salted duck was the most famous, and everyone thought that there was osmanthus fragrance in the meat." Sweet-scented osmanthus duck is "clear and purposeful, and can't get tired of eating for a long time", which is a good wine. On holidays or weekdays, it seems to have become a secular etiquette for visitors at home to buy a bowl of osmanthus duck on the street.

The practice is as follows:

Raw materials: light duck 1 bird (clean chamber 1.5kg or so), salt, ginger, star anise, onion, etc. are boiled to make brine.

Making:

1. Wipe the inside and outside of the duck evenly with salt; Marinate for 2-3 hours.

2. After curing, marinate the salted duck in brine for 2-3 hours and take it out.

3. Hang the duck embryo until it is dry (it can be naturally dried in winter and frozen in the refrigerator in summer).

4. After boiling with cold water in the pot, put the duck embryo into the boiling water pot, then pick it up and put it into the boiling water pot for three times (to raise the temperature in the duck's belly); Then cover the pot and boil it, then simmer for 30 minutes. This is the authentic osmanthus salted duck.