salted duck is a famous specialty in Nanjing, one of the representative dishes of Jinling cuisine, and a geographical indication product in China, also known as osmanthus duck.

Nanjing has another name "Jinling", so it is also called "Jinling salted duck", which has a history of more than 2,5 years.

Nanjing salted duck has a long history of making, which can best reflect the original taste of duck. The duck skin is white and tender, fat but not greasy, and has 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.

On July 2th, 22, Nanjing salted duck was selected as the first protected list of geographical indications in Central Europe.

Nanjing salted duck is the only low-temperature livestock and poultry product in the history of China, which is completely different from the traditional salted products. Salted duck is salty, sweet and fragrant, and its taste is smooth and tender. The meat is jade white, oily and bright, the skin is fat and fragrant, fresh and tender, salty and delicious. The salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of the salted duck reaches a certain level. The muscle of salted duck cooked at low temperature has good water storage, which keeps the juiciness of duck meat. In addition, osmanthus duck is well-made, not only with good materials, but also with exquisite technology. It is "fried and salted, and marinated", which increases the flavor of duck, "fried and dried" and reduces the fat of duck. It is thin and tight, "cooked enough" and has a tender and fragrant taste.