Salted duck is a famous specialty in Nanjing, belonging to Jinling cuisine, one of the representatives of Jinling cuisine, also known as osmanthus duck, which is a geographical indication product in China. Because Nanjing also has a name "Jinling", it is also called "Jinling salted duck", which has a long reputation and has a history of more than 2,500 years.

Nanjing salted duck has a long history and accumulated rich production experience. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and is called osmanthus duck.

The legendary story of salted duck

During the Qianlong period, Qianlong went to Jiangnan and asked for a roast duck in a restaurant. The cook quickly brought in a batch of ducks. When I came back in the afternoon, I found all the ducks dead. It turned out that the children of duck farmers were so naughty that they teased the ducks with salt, and finally the ducks were salted to death.

But Gan Long will come soon, and it will be too late to find another batch of ducks. If you can't cook roast duck, you will lose your head. The cook crustily skin of head cooked those ducks (if the salt is too high, the barbecue will explode) Gan Long ate it to show that it was "deeply appreciated by me" and named it "salted duck". Since then, this famous Nanjing cuisine has spread like this.