What kind of food is Nanjing salted duck? What are the characteristics?

Nanjing salted duck is a famous specialty snack in Nanjing. I heard that this kind of domestic duck is also related to Emperor Qianlong. During the Yongzheng period, Qianlong went to a restaurant to eat instant-boiled mutton while giving lectures in Jiangnan. The cook made a batch of domestic ducks in a hurry. When I came home at noon, I found all the ducks dead. It turns out that the children of goose farmers are so naughty that they even use salt to tease domestic ducks. Finally, the domestic ducks were salted to death. But emperor Qianlong needs to come at once, and it will be too late to find another batch of domestic ducks. If you can't cook instant-boiled mutton, you need to lose your mind. The cook gritted his teeth and cooked those domestic ducks (the salt is too high, and the strings will explode). After eating it, Emperor Qianlong said that he was "deeply impressed by me" and named it "Nanjing salted duck". Since then, this Nanjing specialty snack has spread like this.

Nanjing salted duck, also known as Nanjing osmanthus duck, is a well-known local product in Nanjing and a geographical indication product in China. Nanjing is also called "Nanjing Jinling", so it is also called "Nanjing Jinling Nanjing salted duck". It is quite famous and has a history of thousands of years.

Nanjing salted duck has a long history and accumulated rich and colorful working experience. The duck skin of Nanjing salted duck is tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival, Nanjing salted duck made in the season when osmanthus trees are in full bloom has the best color and taste. Its name is Nanjing osmanthus duck.

Nanjing osmanthus duck is a famous local product in Nanjing, which has been circulated for more than 2500 years. This kind of duck skin is tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival every year, Nanjing salted duck has the best color and taste. Because this kind of duck is made in the season when osmanthus trees are in full bloom, it is famous for Nanjing osmanthus duck.

"White Door Formula" describes: "Nanjing salted duck is the most famous in Nanjing Jinling in August, and everyone thinks that there is osmanthus fragrance in the meat." Nanjing osmanthus duck is "clear and purposeful, but not greasy for a long time", which is a good meal. Every Spring Festival or holiday, it seems to be a common courtesy for guests at home to buy a bowl of Nanjing osmanthus duck in the street.