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LOGO Nanjing Salted Duck Nanjing Salted Duck Chen Shu-ying Introduction Salted duck is a famous specialty in Nanjing, have long enjoyed a good reputation, legend has fragrance for more than 2500 years.This duck tender white skin, fat and not greasy, spicy flavor, fragrant, crisp, tender has the characteristics of the.Mid-Autumn Festival every year before and after the water boiled salted duck taste the best, because the duck in the sweet-scented osmanthus in full bloom season production, so the name: sweet-scented osmanthus duck Practice Wash the dark 10 minutes to get rid of blood Leave the paw, wing, gut, head alone. Practice Salt, pepper, five spice powder, small fire fried salt was slightly yellow.And there is a fragrance With the salt and pepper spread evenly over the duck and the parts, massage for a while Packed in bag, placed in the refrigerator for three hours Practice Knotting onions, ginger shoot broken, anise, leaves into the pot to boil. Put a tablespoon of vinegar, a spoonful of salt. The fire to boil, simmer for 20 minutes. The duck pickled in brine soak in the cold for two hours. Hung to dry out. About an hour or so The brine discharge ginger powder shoot, yellow wine bowl, put the duck in, the fire boil, net write-floating foam. Close the minimum fire, not boiling. Braised thirty minutes Practice Brine duck out cold cuts can be done. The meat is very tender and delicious LOGO Nanjing Salted Duck