The salted duck skin produced is white and tender, fat but not greasy, fragrant and delicious, 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, and it is called osmanthus duck.
2. Duck blood vermicelli soup is a traditional famous food in Nanjing, which belongs to Jinling cuisine and Jinling snacks. It is an important representative of Jinling cuisine and Jinling snacks, and it is one of the famous dishes featuring ducks. Duck blood vermicelli soup is made of duck blood, duck intestines, duck liver, etc., and duck soup and vermicelli are added. It is popular all over the country because of its mild taste, delicious and smooth taste and taste characteristics suitable for both north and south.
Nanjing has been fond of eating duck gizzards since ancient times, and it is popular to make dishes with ducks. It has the reputation of "Jinling duck dishes are the best in the world". Duck blood vermicelli soup is improved to cater to the dietary characteristics of different places, and its production varies from place to place. However, whether it is the cooking of duck soup or the production of duck blood, duck liver and duck intestines, the traditional method of making Jinling salted duck is adopted, which is an important representative of Jinling cuisine.
3. Stewed chicken fu is a famous local traditional dish in Nanjing, Jiangsu Province, which belongs to Jiangsu Jinling cuisine. This dish is cooked by traditional stewing method. The soup is clear, mellow, crisp and delicious. Hu Xiaoshi, a famous scholar, loved this dish before his death, and it was a must for every banquet.
4. Squirrel fish is one of the traditional famous dishes in Jiangsu Province, which belongs to Jiangsu cuisine. Squirrel fish is named after its similar shape. Usually, fish such as yellow croaker, carp and mandarin fish are used as raw materials, and the scales, gills and internal organs of the fish are removed and washed with clear water.
Cut off the fish head with a knife at the chest and abdomen fin, then cut off the fish head from the lower jaw, split the fish head by half, pat it slightly with a knife, remove both sides of the fish, remove the fine spines on the chest, fry the fish tails in an oil pan until golden brown, and then pour the sauce on the platter. Bright color, fresh, crisp and fragrant, sweet and sour.
5. Meiren Liver, also known as Gourd Meiren Liver and Fried Chicken Breast with Duck Pancreas, was created in the 1920s and is a famous specialty in Nanjing, Jiangsu. Beauty liver is usually made of duck pancreas with chicken breast and stir-fried with duck oil. After cooking, the color is milky white, smooth and tender, and delicious and refreshing. Beauty liver is complicated. After it is cooked, its color is white and red, and it looks like a peach blossom. Its taste is crisp and there is no residue left.