The most authentic and delicious is the salted duck in Jinling Hotel, but unfortunately it is not for sale. Only when you go there for dinner. It seems that "China on the tip of the tongue" was introduced, and the name of the person who made the salted duck was forgotten. His master was an authentic descendant of the original Han Fuxing who made the salted duck. Now the ducks sold in Han Fuxing have gone bad for a long time. And it's freezing. Nanjing salted duck old brine can be verified as the oldest brine in Anleyuan, with a history of nearly 1 years. Nanjing salted duck originated from lake cooked, and used to be made of duck, but now it is basically made of cherry duck and striped duck, so it is called osmanthus salted duck, which can only be eaten by new salted ducks when osmanthus flowers bloom. Before that, it was made of dried salted duck, the most famous one was Wei Hongxing, and the formula of salted duck in Jinling Hotel came from this. I think the domestic duck in Xiaoshiba Street on Pingjiangfu Road in Confucius Temple is absolutely delicious, which can best represent Nanjing salted duck. I have eaten Beijing roast duck and Nanjing salted duck for a long time, and I always think I like Zhangjia salted duck.