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- Nanjing salted duck (Chinese: 盐水鸭) is a local duck dish from Nanjing, China. The history of the dish goes back hundreds of years, possibly to the 14th century, but it grew more famous during the Qing Dynasty. The tender white duck-meat has some fat but is not greasy, and in presentation the dish is fragrant and often crispy. Although available all year round, experts believe that duck in autumn inherently possesses a sweet scent of osmanthus and is therefore best in this season. In line with this statement, some cooked-meat product shops have started experimenting with the use of osmanthus to flavour duck. Nanjing salted duck prepared shortly before or after mid-Autumn is reputed to taste the best, because of duck production during the sweet osmanthus blooming season (osmanthus may be added to the spice mixture particularly in those months). Sometimes the seasonal version of the dish is called "osmanthus duck". Nanjing salted duck is often regarded as a dish to share. As a popular pastime, whether locals on family holidays or simply daily visitors, people in Nanjing often take to the streets to buy Nanjing salted duck. Nanjing is a culinary centre noted for its Jinling dishes, especially quality ducks and a whole variety of duck dishes. Over 100 million ducks per year are eaten in the city of 8 million. Nanjing salted duck reigns supreme on the table in southern China, just as Peking duck reigns supreme in northern China. For the people of Nanjing, eating salted duck once a day seems to have become a regular habit. Some historians believe that the ducks were first raised as livestock by the Nanjing people more than two thousand years ago. The Nanjing salted duck is recorded as a gourmet entry in the List of Jinling’s Delicacies by the modern Chinese gourmet Tongzhi Zhang. Most of Nanjing's most famous duck shops are located around the Shuiximen area. The key to the formation of the unique flavour of Nanjing salted duck is the oxidation and degradation of the duck fat, which is achieved throughout the production process through a series of steps including dry-curing, salting, roasting and boiling. In parts of China, taro and salted duck are a unique combination. Over the years, Nanjing salted duck has achieved a number of honourable achievements in different fields. (en)
- 盐水鸭属京苏菜，是中国南京特产的一种传统卤菜鸭馔，是一种低温肉制品。盐水鸭口味清淡而略带咸味，肥而不腻、鲜嫩味美。盐水鸭一年四季都可以制作，以农历八月间桂花盛开时制作的为上，因为传说这一季节的盐水鸭肉中有桂花香味，因此又名“桂花鸭”。盐水鸭的传统加工工艺是江苏省非物质文化遗产推荐项目。盐水鸭也在重庆等地流行。 (zh)
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- 盐水鸭属京苏菜，是中国南京特产的一种传统卤菜鸭馔，是一种低温肉制品。盐水鸭口味清淡而略带咸味，肥而不腻、鲜嫩味美。盐水鸭一年四季都可以制作，以农历八月间桂花盛开时制作的为上，因为传说这一季节的盐水鸭肉中有桂花香味，因此又名“桂花鸭”。盐水鸭的传统加工工艺是江苏省非物质文化遗产推荐项目。盐水鸭也在重庆等地流行。 (zh)
- Nanjing salted duck (Chinese: 盐水鸭) is a local duck dish from Nanjing, China. The history of the dish goes back hundreds of years, possibly to the 14th century, but it grew more famous during the Qing Dynasty. The tender white duck-meat has some fat but is not greasy, and in presentation the dish is fragrant and often crispy. Although available all year round, experts believe that duck in autumn inherently possesses a sweet scent of osmanthus and is therefore best in this season. In line with this statement, some cooked-meat product shops have started experimenting with the use of osmanthus to flavour duck. Nanjing salted duck prepared shortly before or after mid-Autumn is reputed to taste the best, because of duck production during the sweet osmanthus blooming season (osmanthus may be adde (en)
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- Nanjing salted duck (en)
- 盐水鸭 (zh)
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