dried salted duck

Nanjing salted duck is famous at home and abroad. During the Ming and Qing Dynasties, there was a saying in Nanjing that there were "ancient academies, glazed pagodas, black satin and salted ducks". In folk songs, it can be seen that Nanjing salted duck has long been famous. Dried salted duck is salted with bittern, which can be divided into two types: salted duck and spring salted duck. Because its meat is tender and firm, like a plate, it is named dried salted duck. The production technology of Nanjing salted duck has a history of more than 600 years. In the Qing Dynasty, local officials always chose new salted ducks with better quality to pay tribute to the royal family, so they were also called "tribute ducks". Court officials exchanged salted ducks as gifts when they visited each other, so they were also called "official salted ducks".

boiled salted duck

Salted duck is a famous specialty in Nanjing, with a long history of 1000 years. Nanjing salted duck can be made all year round, and the curing cycle is short. Sell now, buy now and eat now, and it is not suitable for long-term storage. This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck has the best color and taste around the Mid-Autumn Festival every year. Because ducks are made in the season when osmanthus flowers are in full bloom, they have a good name: osmanthus ducks. "Bai Men Fang" records: "In August in Jinling, salted duck is the most famous. Everyone thinks that there is osmanthus fragrance in the meat." Sweet-scented osmanthus duck is a good wine that has been brewed for a long time. In Nanjing, it seems to have become a secular etiquette for tourists from their hometown to go out to buy a bowl of salted duck on holidays or working days.

Authentic vacuum-packed salted duck can be bought in osmanthus duck shop next to Hunan Road Shopping Center.

snack

Jinling famous snacks

Nanjing Confucius Temple is the birthplace of Jinling snacks, with a long history and a wide variety. In the Southern and Northern Dynasties, it was already a place where businessmen gathered, but it became more prosperous in the Ming and Qing Dynasties, with restaurants, teahouses, restaurants and snack bars everywhere. There are more than 200 kinds of snacks alone. With the development of urban construction, there are more and more snack bars. In addition to the Confucius Temple, relatively concentrated snack groups have gradually formed in Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Central Gate, Huimin Bridge and Yanziji. In addition, street hawking can be seen everywhere.

The famous snacks in Nanjing are Liu Fengju (bean curd, scallion cake, etc.). ), Qinyuanchun (wonton, cakes), Lianhu dessert shop (Suzhou-style cakes) and Jiangjian Dumpling Garden.

Duck blood soup

People in Nanjing like to eat ducks. The most common ones are salted duck, duck head, duck neck, duck gizzard, duck wings and duck feet, all of which are good things. Duck blood soup

Perhaps the most famous variant. Duck blood should be fresh and tender, with vermicelli, duck liver and duck intestines.

The coriander after the music is fragrant and tender.

Small wonton

It is divided into north and south groups. Southern school is often made by Suzhou people, with thin skin and little stuffing, delicate soup, shrimp skin and mustard tuber.

Fresh but not greasy, there is also a big wonton wrapped in shepherd's purse and meat. Beipai is from Anhui, and the soup is delicious and superficial.

It's true. There are always a few boiled bones in the soup pot, with some bright red spicy oil and green chopped green onion, and then sprinkled with pepper.

Fresh bones.

Zhu Xiao noodles

Small boiled noodles are characterized by no soy sauce and light taste, and the ingredients and soup inside are more critical. Meat noodles are the best.

There is a lot of soup, similar to a hodgepodge. There are at least 10 kinds of things, such as vegetables, fungus, tripe and pigs.

Liver, tomatoes? Magpie, sausage, shredded pork ... a pot of stew, that bowl is particularly large, and the soup is multi-faceted. Oil-free seasoning

Salt, but soup boiled with salted duck. The mushroom noodles and assorted vegetables in Jiming Temple and Linggu Temple are very good, and the soup is made of mushrooms.

: can't blow mold? What's left? Swing apricot flowers. The place of Jiming Temple is very good, with a row of antique ones.

Long windows, just like going back in time, are mountains and trees outside the window. You can drink tea here and have a small gift, which the monks made themselves.

Chicken, spiced beans and dried orchids are all exquisite and delicious.

steamed bread

Pay attention to the soup when eating steamed buns. When cooking, you should concentrate the broth into transparent solid gum, chop it up and mix it in. As soon as the hot air is steamed, it turns into soup. Good steamed bread is as thin as paper and can be carried around without breaking. Carefully take it out, put it in a vinegar bowl, aim at it and take a sip, and the delicious soup will enter your stomach. But don't worry, or it will burn, and then slowly enjoy the contents. Therefore, Nanjing people eat steamed buns with a ballad, "Move gently and lift slowly, open the window first, then drink soup".

Boiled dried silk

Nanjing dried silk is a unique production method different from other cities. Those tender but not old, dry but not broken dried silk are specially made in tofu shop. Cut the tofu into thin filaments, cook it with various soups, mix with sesame oil and good soy sauce, and it tastes refreshing and has a long aftertaste.

Guotie beef stuffing

Crispy outside and tender inside, juicy filling. Saltiness with sweetness is the biggest feature of Nanjing beef pot stickers. Because there is too much juice, all the old customers use the soup dumpling on this fried dumpling. The first bite will leak juice; If you bite hard, the juice will come out; Bite too small and not too hidden!

Duck blood fan

In Nanjing, there are many stalls selling duck blood soup. The shrewd stall owner cooked the duck blood in advance, cut it into small pieces and put it in the pot. When he saw tourists coming, he fished out duck blood and put it in a white porcelain bowl, then poured a spoonful of hot soup, dropped a few drops of sesame oil, sprinkled a pinch of dried shrimp or duck casing, and added a pinch of coriander. Guests who like spicy food can also add some Chili oil or pepper, which is fragrant, spicy and delicious.

Yiruhui Gan Lu

Nanjing has a long history, and Nanjing people are willing to contact all kinds of historical snacks. Take this common salt water drying as an example, it is also associated with Zhu Yuanzhang, the Ming Taizu. According to legend, after Zhu Yuanzhang ascended the throne in Jinling, he was tired of eating delicacies in the palace. One day, he went out of the palace incognito and saw a snack bar frying tofu in the street, which was rich in flavor, golden in color and greatly increased his appetite. He took out a silver ingot and asked the shopkeeper to process a bowl of tofu fruit for him to enjoy. Seeing that he was a rich gentleman, the shopkeeper immediately put the tofu into the chicken soup pot and cooked it with a small amount of bean sprouts and seasonings until the tofu was soft and tender. Zhu Yuanzhang praised it again and again after eating it. Since then, oily tofu has been all the rage and spread to this day. Because Nanjing people often add bean sprouts when firing, and its shape is very similar to the jade ruyi in ancient jade articles, it is called ruyi drying.

Assorted tofu stains

Tofu waterlogging is also called tofu brain and tofu flower, and it is also called "all old" in Nanjing dialect. This snack is found all over the country, but the tofu waterlogging in Nanjing is different from that in other places, except that it is as white as jade. In addition to the fragrance and refreshing taste, Nanjing Tofu Waterlogging pays attention to one kind of seasoning, supplemented by more than ten kinds of seasonings such as shrimp, pickled mustard tuber, fungus, chopped green onion, spicy oil and sesame oil. It is not only beautiful in color, but also mellow, strong, fragrant, fresh and salty, moderately spicy and full of flavor. It is well said that Nanjing people eat snacks, which has also been verified in simple snacks with tofu waterlogging: It is said that young people can strengthen their brains by eating tofu waterlogging, while old people can prolong their lives by eating tofu waterlogging. In order to win favor, the store also added mixed rice to it. What does this mean? The future is bright.

Zhuangyuandou/spiced egg

Zhuangyuandou is one of the special snacks in Nanjing Confucius Temple. According to legend, during the Qianlong period of the Qing Dynasty, Qin Dashi, a poor scholar who lived in an alley next to Jinshajing in the south of the city, studied late into the night every day because of his poor family. His mother cooked beans with Redmi and red dates, put them in a small bowl and gave him a red date to eat, and encouraged him to study hard and win the highest prize in the future. Later, Qin Dashi won the highest prize, the story spread and the champion fight became famous. Some vendors take advantage of students' psychology to sell Zhuangyuan beans near Gong Yuan, a father-son temple, and write an essay saying, "Eat Zhuangyuan beans, and you will win the championship". Zhuangyuan bean is actually spiced bean. Spiced beans, like spiced eggs, taste fragrant, salty, sweet and tender, and taste very interesting. Because it is cooked according to the taste, it is generally rosewood, elastic and fragrant, so people can't stop eating it.

Salted duck/duck head

You must eat salted duck when you go to Nanjing. Nanjing people like ducks very much, and some even say that Nanjing people have a grudge against ducks among their predecessors. Whether this rumor is valid or not, Nanjing is called "Duck Capital" but it is a real name. Salted duck is a famous specialty in Nanjing and has a long-standing reputation. It is said that it has a history of 1000 years. Nanjing salted duck skin is white and tender, fat but not greasy, fresh 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 season when osmanthus flowers are in full bloom, so it is called "osmanthus duck". "Bai Men Fang" records: "In August in Jinling, salted duck is the most famous. Everyone thinks that there is osmanthus fragrance in the meat." In Nanjing, it seems to have become a secular etiquette for tourists from hometown to chop a bowl of salted duck on holidays or working days. It is also because of eating too many ducks that Nanjing people turn waste into treasure and make duck heads into delicious snacks. Duck head, whether it is braised in soy sauce or salted water, is delicious on earth. Buy three or five duck heads and a bottle of beer. Taste carefully and chew slowly.

Steamed dumplings/jiaozi (meat stuffing and vegetable stuffing)

There are steamed dumplings all over the country, but the steamed dumplings in Nanjing are unique. They are not only exquisite in shape, but also famous for their fresh taste. A little greasy oil will not achieve a refreshing effect. The stuffing of mushroom steamed dumplings is made of fresh pork and mushrooms, with delicious mushroom juice. After steaming in a steamer, the meat is tender and juicy, and a strong fresh breath is filled with gentle breath.