Nanjing is rich in ducks. Their duck cooking methods include salted duck, which retains the original taste of ducks. The method is relatively simple. After being cooked at low temperature, it is marinated with salt water, which can be said to be very fragrant, and the duck skin is very tender and smooth, and the salty taste is relatively large, and the more you chew it, the more fragrant it is. Another way is that dried salted duck is a fat duck, soaked in marinade, and then air-dried with bittern. The meat quality of dried salted duck is delicate and firm, so it is called dried salted duck, and the technology is more complicated and the taste is more firm.

In addition, the most famous one is the roast duck, which can be said to be unique. It is roasted in Long Mai. The skin of the duck is very crisp, and the shiny calorific value is tender and delicate. It can be said that it is fat but not greasy, and it is full of juice. The roast duck is very famous in Nanjing. It can be said that there is a roast duck restaurant dozens of steps away, and many Nanjing people can say that they eat roast duck every day. In addition, other parts of the duck, such as duck head, duck tongue, duck paw, etc., are very famous. These parts are indispensable and delicious. While eating duck meat, these parts cannot be discarded. Most of these parts are mainly braised in salt water and marinated. Generally, roast duck can be bought.

People in Nanjing don't even have duck oil. Waste of pressed oil mainly refers to the oil dripped from ducks. Duck oil is used to replace lard, baked biscuits, biscuits and the shells of biscuits, such as the shells of crabs. The sesame seeds on them are the sweetest to eat. Of course, among all the cooking methods of ducks, the most leisurely one should be salted duck, which uses a lot of marinade to soak, so it is salty in taste. In the process of eating ducks, it is also very delicious to serve with duck blood vermicelli soup. Nanjing people can say that they use ducks to the extreme, and even duck blood and duck offal are spared. When cooked with fans, delicious duck blood vermicelli soup can be formed.