Features of salted duck: First, there are various ingredients, production and tastes, such as Nanjing salted duck, Shanghai salted duck and Taiwan Province salted duck, etc., with Nanjing Jinling osmanthus duck being the most famous; Second, exquisite workmanship, seasoning home, so the appearance of the finished product is extremely beautiful, the skin color is jade white, and the meat is rosy; Third, it is fresh and delicious, with fat skin and fragrant bones, light and refreshing, especially suitable for tasting in summer. The formula and processing technology of Nanjing salted duck are as follows:

1 duck, 1g salt, appropriate amount of five spices (pepper, star anise, cinnamon, etc.), and appropriate amount of ginger, onion and cooking wine.

The tender duck was chopped off its wings and feet, and its internal organs were taken from the lower opening of its wing nest, washed and drained. Stir-fry the salt, pepper and spiced powder together, then put them into the duck's belly and shake well. Rub some fried salt on the duck's body, mouth and neck, and marinate for 1-2 hours (long in winter and short in summer). Boil with water, ginger, onion, star anise, cooking wine and salt, and cook with slow fire to make clear brine. Soak that salted duck in cool clear brine for 2-6 hours (long in winter and short in summer), hang for airing and blowing, inserting a hollow reed tube into the anus, and inserting ginger slices, onion knots and star anise into the duck from the knife edge of the wing nest. Put the duck in the pot and remove the marinade, bring it to a boil with strong fire, simmer for 2 minutes with low fire, take out the duck, control the marinade in the belly back to the pot, put the duck back into the pot for several minutes, repeat for 3-4 times, cover the pot and simmer for 2 minutes, then take the duck out of the pot, take out the reed pipe, drain the marinade, and cool thoroughly to get the finished product.