What are the ways to eat Nanjing salted duck (vacuum packed)?

You can eat it directly. If you enjoy it at noon, it is suggested that it can be refrigerated for a while, and the flavor is better. Of course, it is not good to eat things that are too cold now. But it is not recommended to eat hot food, which tastes bad. It is better to eat cold food with salt water.

Salted duck is a famous specialty in Nanjing, belonging to Jinling cuisine, one of the representatives of Jinling cuisine, also known as osmanthus duck, which is a geographical indication product in China. Because Nanjing also has a name "Jinling", it is also called "Jinling salted duck", which has a long reputation and has a history of more than 2,500 years.

Nanjing salted duck has a long history and accumulated rich production experience. The salted duck skin produced is white and tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrance, crispness and tenderness. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and is called osmanthus duck.

Nanjing is famous for its duck dishes, so it has always been known as the "duck capital". Nanjing salted duck, old duck dishes, many sales points, many people eat ducks, ranking first in the country. According to Chen Shu, Chen Jun and the Northern Qi Army fought in Zhoushan area outside the northern suburb of Jinling. Chen Jun's "everyone wraps rice, duck rice cooks" and "duck rice cooks" greatly inspired his morale, and finally he won by winning more with less.

This is the earliest record of Jinling duck gizzard in the official history. At the latest in the early Ming dynasty, the southern salted duck has enjoyed a high reputation and has always enjoyed a high reputation. There was a folk song in the Ming Dynasty: "Ancient Academy, Glass Carving, Dark Forging, Salted Duck".

The ancient academy refers to imperial academy, the largest national university at that time. Coloured glaze refers to Dahe Choi, which was called the miracle of the world at that time, and dark forging refers to the famous Nanjing specialty black brocade forging, in which the little salted duck is actually stuck.

People in Nanjing eat ducks in various ways. During the Six Dynasties, there were several kinds of duck dishes such as roast duck and salted duck on the emperor's table. Zhu Yuanzhang, the Ming emperor, "ate a roast duck during the solar eclipse".

Chen, a local chronicler of Nanjing in Qing Dynasty, wrote in Jinling Notes: "Ducks are not produced in Jinling, but are taken between Gaoyou and Nanjing. There are thousands of chicks crossing the river in the south, and the pond is full of livestock. It can be eaten in about 10 days. ..... and they are not as good as' salted duck', light but purposeful, fat but not thick. "