Nanjing Salted Duck [Jiangsu Nanjing Specialty]

What is Nanjing salted duck? Authentic Jiangsu Nanjing specialty: Nanjing salted duck

Content summary:Do you want to know what Nanjing salted duck is? This article is a detailed introduction to the special product of Nanjing, Jiangsu Province - Nanjing Salted Water Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nanjing Salted Water Duck. The full text takes about 6 minutes to read, mainly including the basic introduction of Nanjing Salted Water Duck and its nutritional value? What are the product characteristics of Nanjing salted duck? How did the history of Nanjing salted duck come about? The production method of Nanjing salted duck, etc

Basic introduction of Nanjing salted duck

Salted duck is made by marinating with salt water and has a very salty taste. It may be a change in taste food for Nanjing people who have always eaten light food.

. The skin is jade white and oily, the duck meat is slightly red and tender, the skin is fat and the bones are fragrant, exceptionally delicious. Suitable for nourishing, it is the main ingredient for various delicious dishes

High temperature cooked cured products can ruin their flavor, making them smell fragrant but have an average taste when eaten. In addition, the production of osmanthus duck is exquisite. In addition to using good ingredients, the craftsmanship is refined. "Stir fry and salt marinate, clear and marinate again" to increase the richness of the duck, "stir fry until dry" to reduce duck fat. It is thin and tightly packed, "cooked enough", and has a tender and fragrant taste when eaten

Nanjing is renowned for its duck dishes, hence it has always been known as the "Duck Capital". The abundance of duck dishes and the large number of people who eat ducks can be said to be the most abundant in China. According to the "Book of Chen", the Chen army and the Northern Qi army clashed in the area of Zhoushan outside the northern suburbs of Jinling. The Chen army's tactics of "everyone wrapping food, comparable to duck meat" and "cooking rice and duck" boosted morale, and finally returned victorious with fewer strikes. This is the earliest recorded Jinling duck dish in official history. At the latest during the early Ming Dynasty, the southern salted duck had already enjoyed a great reputation and has been renowned ever since. There is a folk song in the Ming Dynasty: "Ancient Academy, cut glass, black forged seeds, salted duck". The Ancient Book Academy refers to the largest national university at that time, the Nanjing Imperial Academy; Liuli Jie refers to the Great Bao'en Temple, which was known as a wonder of the world at that time, while Xuanse Duanzi refers to the famous specialty Xuanse Jinduan in Nanjing, and the small salted duck is actually listed among them. Nanjing people have a variety of duck dishes to eat. During the Six Dynasties period, there were already several duck dishes such as roasted duck and salted duck on the dining tables of the emperors. Ming Taizu Zhu Yuanzhang said, "One roasted duck is eaten during the solar eclipse. Chen Zuolin, a Nanjing local chronicler in the Qing Dynasty, recorded in his "Jinling Suozhi" that "ducks are not produced in Jinling. They were taken from Shaobo and Gaoyou. There are thousands and thousands of young ducks, crossing the river and heading south, and raising livestock in ponds. They are about ten years old and delicious to eat... but none of them are as superior as the 'salted duck'. They are light and flavorful, fat and not thick."

The production method of Nanjing salted duck

Main ingredients: 1500 grams of duck

Seasoning: 30 grams of cooking wine, 130 grams of salt, 10 grams of scallions, 5 grams of ginger, 3 grams of star anise, 2 grams of Sichuan pepper

1. Cut off the tips of the wings and claws of the duck, clean out the internal organs and blood vessels, soak it in clean water to remove blood, wash and drain

2. Mix refined salt, Sichuan pepper, and five spice powder together and stir fry until hot to make stir fried salt. Spread the inside and outside of the duck evenly with stir fried salt, marinate the duck in a container for 1 hour, take out the duck and soak it in clear brine for 2 hours. After soaking, take out the duck and hang it in a well ventilated place to dry

3. In a clean pot, put in the duck with legs up and head down, add enough clear brine to cover the duck, add 5 grams of ginger slices, scallions, and star anise, cover tightly, bring to a boil over high heat, skim off the foam, simmer over low heat for nearly 40 minutes (do not boil), drain, and cool to serve<4. Clear Marination Method: Using 2.5 kilograms of water as the standard, add one or two slices of ginger, one scallion, one fennel, a little yellow wine, vinegar, salt, monosodium glutamate, etc. First bring to a boil, then simmer over low heat (this brine can be reused)