We have a long history in Nanjing, and there are many kinds of delicious food, among which the most famous is Nanjing salted duck. Friends who come to Nanjing for tourism must not forget to try it.

Nanjing salted duck is yellowish in color, and its skin is smooth and wrinkle-free. Nanjing salted duck is salted with bittern and air-dried. Although it is a pickled product, it tastes fresh and tender, the meat is crisp and delicate, and it is rich in flavor, color and flavor. The appearance is full, the body is fat and white, the meat is tender and tight, the food is crisp and fragrant, and the aftertaste is endless. The characteristics are "dry, board, crisp, rotten and fragrant". Dry-salted duck is a favorite dish of Jinling people, and it has the reputation of "six dynasties flavor" and "one hundred best dishes" Nanjing salted duck has a dry appearance, and it can be divided into two types: salted duck and spring salted duck. The production season of salted duck is from light snow to snow, and the spring salted duck is from beginning of spring to Qingming, each with its own flavor, and the quality of salted duck is better than that of spring salted duck.

Nanjing salted duck is a well-known specialty in a small water town in Nanjing, and it is well-known at home and abroad as one of the three treasures in Jiangsu. Known as the north roast duck and south dried duck. Dried salted duck is salted and dried with bittern, and it can be divided into two types: dried salted duck and spring salted duck. Because its meat is tender and tight, like a board, it is named dried salted duck. The production technology of Nanjing salted duck has a history of more than 6 years, but if we trace back to the source, I am afraid it has been more than 1 years. Zaiqing? There is a record in Qianlong's "Jiangning Xinzhi": "Those who buy fat ducks are soaked in warm old juice, roasted with fire, and the color is extremely tender, especially in autumn and winter, commonly known as salted duck. Its juice has been collected for decades, and it has been collected by descendants, thinking that it is an industry ... Jiangning specialty is also. " During the Ming and Qing Dynasties, "ancient academies, glazed pagodas, dark black satin, and salted duck" were circulated in Nanjing. Folk songs, and local officials at that time always chose new salted duck with better quality to pay tribute to the royal family, so salted duck had another name "tribute duck"; During the exchange of visits, court officials gave each other salted duck as a gift, so they were also called "official salted duck". It can be seen that Nanjing salted duck has long been famous.

The practice of dried salted duck is also unique. When choosing a duck, we should pay attention to "the duck should be fat, feed the rice, stir-fry and salt-marinate, clear the brine, dry it, stir-fry it, make it full, the skin is white, the meat is red, and the bones are crisp", and the slaughter technique is also exquisite, with a small knife edge, and all the blood should be drained. In scalding and unhairing, boiling water is not needed, which will hurt the epidermis and affect the appearance of dried salted duck. After the hair is stripped, the feet and wings should be cut off, and an inch-long small mouth should be opened under the duck's armpit, and the internal organs should be pulled out from the small mouth, so that the appearance of the dried salted duck looks intact. Pickling technology is the key to making dried salted duck. Nanjing salted duck is made of boiled old brine, which can be hung up and dried after being marinated in brine for more than ten hours with various spices. This is the standard Nanjing salted duck, which is not only good in color, smell and shape, but also rich in nutrition.

with the progress of the times, the delicacies have changed accordingly. There are more varieties in the streets of Nanjing. In the deli, osmanthus duck, salted duck, pipa duck and pickled duck are all the evolution of salted duck, and Nanjing osmanthus salted duck is also famous for a long time.