Nanjing plate duck from the selection of material production to maturity, there is a set of traditional methods and requirements. The secret is "duck to fat, feed rice, fried salt curing, clear halogen compound, baked dry, warmed up enough, white skin, red meat, bone crisp". Duck production board duck to body length, body width, chest and legs full of muscle, two armpits with walnut meat, after hair removal, weighing more than 1.75 kg of healthy live duck, before slaughtering to use rice to fatten.

Nanjing plate duck in the production process is also unique. Slaughtering technology is exquisite, the knife is very small, to get out all the blood. The dipping and scalding hair removal, do not boil water, so as not to hurt the epidermis. Take off the big hairs, pull out the small hairs, after the water bleaching, cut off the feet and wings, in the duck armpit to open a small inches long, from which to pull out the internal organs, the appearance seems to be complete body type. Curing technology is the key to making good duck. Nanjing plate duck with a simmering old brine, master the salinity (with fried salt), with a variety of spices, under the brine for more than ten hours, that is, starting the brine on the hook to dry. Quality requirements: body surface light white hairless, no wrinkles, muscle contraction hard, holding the duck legs, neck upright and not bent, the so-called "straight neck"; eight bones flat open, sternum protruding, the duck body is flat round; muscle cut surface is tight, rose color, and the tone is consistent with a bamboo skewer stabbed into the leg muscles and chest muscles, pulling out the fragrance; with 20 to 25 ℃ between the mouth to try to have a special aroma. There is a special flavor between 20 and 25 degrees Celsius when you try it with your mouth. This is the standard Nanjing plate duck, not only color, flavor and shape are good, but also rich in nutrients.

The method of steaming duck is delicate. Before cooking, use warm water to wash the surface layer of skin, soak in warm water for more than 3 hours to reduce the salinity, so that the duck meat back to soft. When cooking, use one grain of fennel, one green onion and three slices of ginger to stuff the belly from the opening under the duck's wing. Then use a hollow tube about 6 centimeters long and insert it halfway into the anus of the duck to make the soup flow inside and outside while cooking. To first boil cold water in a pot, cease fire and put the duck into the pot, so that the water soaked through the duck body, from the opening fully into the duck belly. Duck in the water to keep warm, cover the pot with a tight lid, simmer in water at about 85 ℃ for 40 minutes, and replace the soup in the belly once, turn the duck over. At this time the water to 95 ℃ (that is, a small boil), cease fire and then simmer for 10 to 20 minutes, that is, start the pot. Cooked duck, must wait until completely cooled before you can change the knife, so as not to lose the oil brine, affecting the taste. If the raw plate duck cut off a piece, and then cut into thin slices in the plate pot steamed, so eat, taste is also very good. [1]