No duck can leave Nanjing alive. What are the duck delicacies in Nanjing?

Speaking of Nanjing’s famous snacks, I can’t help but want to give you a name for the snacks.

The local snacks in Jinling and Nandu are not only rich in variety, but most of them have distinctive personalities, which capture people's taste buds and are endlessly memorable.

However, if we want to talk about the most famous and most connected place with this land, we have to say that it is the various "duck flavors" in Nanjing

In Nanjing , duck can not only be used as food on the table, but also as a unit of measurement, which brings you some vivid inter-word interest.

Most Nanjing friends may have this experience: when you want to buy something that your elders don’t like, the elders will complain and say: "The money is worse than cutting up a duck to eat.".

If the items are too expensive, you will get the following exclamation: "This is enough to chop a lot of ducks!"

For Nanjing people who love to eat duck, there is nothing that cannot be used." measured by a duck”. If so, add a few more.

I heard that no duck could leave Nanjing alive. —— Recommended “duck flavor” of Nanjing tourist delicacies

As one of the “three major poultry”, ducks that roam the north and south of the motherland have been a common ingredient for ordinary people to serve as kings and dinner tables since ancient times.

So far, it has produced a very rich practice and flavor.

What about Beijing roast duck, Wuhan spicy duck, Nanjing salted duck, Guizhou crispy duck, Kun Yanglu duck, Sichuan tea duck, Guangxi sauce duck...

Among the many "ducks" Among them, if there are only a few famous duck dishes, such as salted duck, Nanjing duck flavor cannot really reach the top, let alone bear the "reputation" of "Duck City".

The taste of Nanjing roast duck is due to Wudi’s long history of raising ducks and the local people’s curiosity to constantly explore the possibilities of food.

As the saying goes: "You can eat ducks anywhere, and Jinling duck can be eaten anywhere."

The wonderful thing about eating ducks in Nanjing is to make full use of the ducks without wasting them. Let diners taste the duck to the maximum extent, from head to toe, inside and out, and never miss any part that can become a delicacy.

In Nanjing, you can find a good cooking method, whether it is duck intestines and duck blood, duck neck, duck wings and duck feet in the stew pots that are blooming all over the country, or making people Want to know how to eat their duck kidneys and duck pancreas.

Since there are many kinds of materials and methods, according to convention, we will talk about the famous ones first.

"Heguang Chentong" Nanjing Roast Duck

As the prototype of Beijing Roast Duck, - not only active on the local dining table, but also has no interest in the "peak competition"

Whenever the "duck flavor" of Nanjing is mentioned, the salted duck or salted duck that has been praised by scholars for a long time will inevitably be placed first.

I am afraid that Nanjing people will not think much of salted duck, but if it is salted duck, Nanjing locals will laugh at it privately. What is the famous Nanjing salted duck? Press No for now, let’s talk about Nanjing roast duck first, which is the “father” of Beijing roast duck, or Jinling salted duck.

Friends who have lived in Beijing for a long time may know that the origin of Beijing roast duck is not the famous "Quanjude" at home and abroad, but the first "Cheap Plaza" roast duck restaurant in Mishi Hutong, Beijing. There is also a row of small characters on the signboard that says: Jinling Salted Duck.

In the earliest times, roast duck was called "roast duck", and there are many theories about its origin. However, there are two things that can be confirmed: first, Zhu Yuanzhang, Ming Taizu liked Nanjing roast duck very much; second, when Zhu Yuanzhang, the founding father of the Ming Dynasty, moved to Yanjing, he brought the roast duck chef to Beijing and Gradually evolved into today's Peking Roast Duck in Beijing

Although the methods of Peking Roast Duck and Nanjing Roast Duck are similar, they are very different in the selection of materials and taste.

First of all, choose fat duck for Peking duck and eat the oily roast duck skin. Nanjing Roast Duck uses local well-proportioned teal duck, which is roasted without skin. The thin, tender, crispy and tough duck meat is covered with medium-fat duck meat.

Secondly, the roasting method: before the Nanjing roast duck is put into the oven, the duck cavity must be filled with water and special spices to make the delicious "roast duck marinade"; the surface of the Beijing roast duck is coated with honey.

Finally, how to dip it: Peking duck is served with chopped green onions, cucumber strips and other side dishes and sweet noodle sauce, or served with roast duck pancakes; Nanjing roast duck is cut into small pieces and then poured with steaming roast duck brine.

In addition, from a real life perspective, the price of Nanjing roast duck is closer to the people. Unlike hundreds of "banquet-style" Beijing roast ducks, the main consumption scene of Nanjing roast duck is Nanjing. Braised meat shops and snack bars on the streets usually cost more than a dozen yuan. The pomp of the Peking duck and the hospitality of the guests are even more worthy of respect.

Beijing roast duck has crispy skin and fat but not greasy meat; Nanjing roast duck is delicious and tender.

For me, who loves both, these two completely different roast ducks are impossible to separate.

In fact, there is no need to distinguish between high and low.

Like Nanjing people, Nanjing Roast Duck stays away from the world and enjoys a leisurely life. I don't seem to be very interested in fame and status.

If the elegant salted duck is the "white rose" in the hearts of Nanjing diners, then the fragrant Nanjing roast duck must be the "red rose".

As a delicacy with local characteristics, it is definitely worth a try for tourists.

Don’t worry if you only eat by yourself. Unlike the custom of selling whole ducks in delis in Northeast China, you can buy a quarter of a whole duck in Nanjing

Also, do not rush to pour salt water on the roast duck after it is cut. The roast duck brine must be eaten now and poured on the spot, otherwise it will not taste good if it is soaked too much.

I heard that no duck could leave Nanjing alive. ——Nanjing tourist delicacies "duck flavor" recommendation | "White Rose" salted duck

——The salted duck is delicious, but the radish roast duck soup is even more unforgettable

The salted duck is also called salted duck Osmanthus duck.

At first we didn’t know that salted duck and sweet-scented osmanthus duck were the same dish. After all, Nanjing is rich in ducks and osmanthus, and the osmanthus sauce is very delicious.

So when I didn’t arrive in Nanjing, I thought that there were spices such as osmanthus sauce in the osmanthus duck, so when I ate it for the first time, I still had some doubts.

After asking around, I found out that sweet-scented osmanthus is the "nickname" for salted duck. Just because in the autumn when flowers bloom in Guangxi, the local ducks are the best and most suitable for making salted duck.

Although salted duck is named after "salt water", it is not as salty as salted duck.

Fresh and smooth, the taste is not as rich as roast duck, but the taste is different. It’s a way to highlight the flavor of the ingredients.

"Nanjing people say that salted duck is very good, tender and fresh." - Zhu Ziqing, a great writer, once described salted duck in the article "Nanjing".

Everyone who eats salted duck knows that it is fresh and tender.

During the cooking process of salted duck, a product will be produced - duck soup.

In some stores, these duck soups are cooked with radish and other vegetables and then sold with duck, just like the northern chicken sauce tofu rolls.

Although many people who eat salted duck at home will choose the part with more bones to make soup, the taste is not the same as what is sold in the store.

Perhaps because of the large pot of rice, the radish and duck soup sold in the store has more flavor.

For a glutton who likes to drink soup, although the salted duck is delicious, it is only average. But that bowl of fresh and sweet roast duck soup made me miss it very much.

|Braised Duck Offal

——The head, neck, wings, and palms are nothing, even the duck’s internal organs can be made into a famous dish

Nanjing Duck The most common ingredient in the soup is radish.

A kind of soup called duck and four radish soup is mainly made from duck wings and duck feet, and is often made into stewed vegetables.

Four ducks refer to a pair of duck wings and a pair of duck feet.

Four cooked ducks served with stewed vegetables and sweet radish. It tastes slightly different from the radish and duck soup, but the taste is similar.

But the best place to sell duck offal in Nanjing is the braised meat shop.

The braised food in local braised food restaurants in Nanjing is mostly salty and fresh. Usually there is everything from whole duck to duck tongue, gizzards and wings.

In addition, Nanjing people have a high tolerance for taste, and in recent years they have also fallen in love with Wuhan’s spicy duck neck. Therefore, there are more braised meat restaurants like duck neck in Jingwu

Speaking of duck offal for dinner, Nanjing has a kind of duck feet with tangerine peel that is worth trying. It is said that the taste is strong but not greasy, and eating more of it has the effect of resolving phlegm and smoothing the qi. Unfortunately, when we went to Nanjing, no one recommended this dish, so we haven't tried it yet.

Since duck is so complicated, we can’t ignore its internal organs. Most of the duck offal in Nanjing Braised Restaurant is salted duck intestines and chicken gizzard, which are similar to salted duck. It can be eaten directly or dipped in ingredients.

Although these things taste good and have local characteristics, after all, there are more or less places that produce ducks, so they are not special.

One thing, I’m afraid most places won’t.

That is: "beautiful liver".

The raw material for beauty liver is duck pancreas, which is commonly known as "pancreas white" in Nanjing.

The recipe is to stir-fry duck pancreas and duck oil.

The prepared beauty liver is crystal clear, white with red, crisp, tender and delicious, and overflowing with aroma when eaten.

Speaking of appearance, the name "Beautiful Liver" is very appropriate.

This dish originated from Ma Xiangxing Restaurant in Heguo, Nanjing. It is said that it was very popular with some celebrities such as Li Zongren, Kong Xiangxi and Wang Jingwei at that time.

|Duck blood vermicelli soup

——We can not only make the internal organs, but also make the released blood fragrant and attractive

Everyone may be interested in duck blood. familiar.

Duck blood vermicelli soup is not only a common dish in Sichuan hot pot, but it is also very common in food stalls in major cities in recent years. This is a misunderstanding, but it is necessary to say that the duck blood here refers to duck blood tofu, which is formed by heating and coagulating duck blood. Duck blood tofu is softer than pig blood and has a more delicate texture. Well-made duck blood can definitely be called ready-to-eat. I have eaten a lot of duck blood vermicelli soup in Northeast China, but the taste was not satisfactory. I didn't know where the gap was until I ate it locally in Nanjing. Not only the main ingredient, duck blood, had to be fresh and smooth, but the soup also couldn't be lazy. The old duck soup is made from duck rack and other raw materials. In addition to soaked tofu, the ingredients in the soup must also include freshly cut duck intestines and duck liver, which can greatly enrich the taste.

And the tofu puffs should be cut until they have flavor. Fans don't care so much, as long as it's cooked thoroughly and firm.

Interestingly, according to some Nanjing locals, duck blood vermicelli soup has only become popular in Nanjing in recent years. I don’t know if this snack temporarily disappeared due to historical reasons such as public-private partnership and then re-emerged. However, in the memories of many people, there were no stalls selling duck blood noodle soup in Nanjing when they were young. In fact, it doesn’t matter when to upgrade, retro or not. The important thing is that after the baptism of time, duck blood vermicelli soup has become the memory of another group of Nanjing people. If you have no appetite at noon in summer, eating roast duck pancakes with a bowl of delicious duck blood vermicelli soup can not only supplement nutrition, but also be convenient and quick.

Pan duck

——It has a long history, but it is not suitable for modern people

In the eyes of Nanjing people, salted duck seems to have become a special holiday food. Unless it’s to celebrate the New Year or buy gifts, it’s almost impossible to eat on weekdays. The reason is that due to the salting out and air-drying production methods of salted duck, the salt content in the finished product is too high

For modern people, they do not need duck with a strong flavor like pickles to deliver a bowl of rice or Dry food and salty Guo Rao's salted duck are really unhealthy. With the improvement of people's living standards, the salted duck has been replaced by a native salted duck, and the salted duck has gradually become a symbolic existence. If you bought an early adopter or received a salted duck from a relative or friend. My personal suggestion is that it can be used to make soups and stews. When stewing for a long time, add less salt or no salt at all. When the taste is delicious and salty. However, it is not recommended to eat salted duck directly without secondary processing.

According to "Qi Chunqiu", salted duck probably began with "duck wrapped in lotus leaves" during the Six Dynasties, and has a history of thousands of years. On the other hand, salted duck once became a tribute to the Qing Dynasty because of its long shelf life and delicious taste. Although salted duck is no longer suitable for modern people's taste, people believe that salted duck is also the reason why Nanjing duck tastes "splendid mountains and rivers" today. Growing up in the Northeast, I find Nanjing's method of breaking down cooked duck interesting. Northeastern roast chicken, roast duck and other cooked food are usually bought whole. Before serving, they are usually torn by hand or violently decomposed. Occasionally, when it is chopped into pieces and packed into boxes, I hold it down with one hand and hold a slightly larger kitchen knife in the other hand, swinging it vigorously along the way to "chop" it. The only time I saw Nanking "chop" a duck was when the operator held a long knife with a guillotine-like lower end in both hands and opened the bow with both hands at the same time.

The action is fast and looks very economical, but it makes people feel that the word "chop" is very appropriate. Nanjing people like ducks very much, not only because ducks are cool, but also because ducks can effectively regulate and alleviate Nanjing's hot and dry summers, including the geographical environment and raw material production.

Located in Nanjing, Jiangnan, close to the Yangtze River, the groundwater level is high, the entire water network is dense, and the environment is very suitable for waterbirds to survive. Nanjing, as one of the seven ancient capitals of China and the hometown of gold powder in the Six Dynasties, has a long history of animal husbandry and duck raising. According to "Wu Di Shu": "King Wu built a city and raised ducks for hundreds of miles in the city." In other words, as early as the Spring and Autumn Period and the Warring States Period, Nanjing had a history of "creating land to raise ducks", and the scale of the "duck raising industry" was also Not small. According to statistics from the Nanjing Duck Breeding Association, Nanjing people eat more than 100,000 ducks every day.

This reminds me of the animated movie released in mainland China 18 years ago: "Mama Duck", a wild goose and two little ducks escaped from "Nanjing"

< p>I heard that no duck could leave Nanjing alive. If you go to Nanjing and visit relatives and friends, they will definitely treat you warmly. If you live in Nanjing, when you are in a bad mood, your relatives and friends will bring you beer and "chopped duck" to comfort you. If friends in Nanjing have recently made a little money through investment, they will most likely "chop the duck" to celebrate.

In short, eat duck when you are happy and eat duck when you are unhappy. It can be seen that Nanjing people’s love for ducks has been integrated into their blood, becoming a kind of diet and even a lifestyle habit that cannot be abandoned. Duck is to Nanjing what hot pot is to Chongqing, and chicken coop is to Shenyang. If you come to Nanjing, you must try Nanjing’s roast duck. If you can’t travel far, let Wan Neng Bao take your taste buds around Jinling. Bolder than Sichuan flavor, Nanjing's duck-flavored snacks have a unique flavor.