There are four brands of salted duck in China, namely Nanjing salted duck in Jiangsu, Duck Nan'an in Jiangxi, Jianou salted duck in Fujian and Jianchang salted duck in Sichuan.

The most common way to eat salted duck is steaming. Soak the salted duck in cold water for dozens of minutes, just to make it soft; Pickled things are generally salty, so you can soak the excess salt. I got the advice from an experienced friend, telling me that it's best to use Taomi water, and the longer the soaking time, the better, so that the salted duck will taste better. Secret recipe!