boiled salted duck

Jinling, the ancient capital of salted duck in the Six Dynasties, is famous for its duck dishes, so it has always been known as the "duck capital". There are many duck dishes and many people who eat ducks, which is the best in China. As far back as the Spring and Autumn Period and the Warring States Period, there was a record of "building land to raise ducks" in Nanjing. See Wu Di Ji. According to "Chen Shu",-fighting with the Northern Qi Army in Zhoushan area outside the northern suburb of Jinling,-"Everyone is wrapped in rice, which is better than duck" and "cooking rice to cook duck", which greatly boosted morale and finally defeated the public with less, and returned with great victory. This is the earliest record of Jinling duck gizzard in official history. It is said that Jinling salted duck has a history of more than 1000 years, but by the early Ming Dynasty, Jinling salted duck had enjoyed a good reputation, and its reputation has remained unchanged for more than 500 years. Nowadays, it has become a popular accompaniment wine in Jiangnan area. Chen Zuolin, a local chronicler in Nanjing in the Qing Dynasty, wrote in "Notes on Jinling": "Duck was not produced in Jinling, but was taken between Shaobo and Gaoyou. There are thousands of young birds crossing the river to the south, and the pond is full of livestock. It is about ten days fat and edible. ..... and none of them are as good as' salted duck', which is light and purport, fat but not thick. " Salted duck can be made all year round, especially from August to the end of September in the lunar calendar, when rice is fragrant and osmanthus flowers are in full bloom, the producer is the top grade, and it is called osmanthus duck, because it has osmanthus fragrance in its meat. The production of salted duck includes slaughter, pickling, drying and cooking. Because of its short pickling period, it needs to be cooked and eaten now. In its processing, controlling the temperature is the key to its success or failure. When the salted duck breast made by famous chefs in Nanjing is served, they pay special attention to the shape of duck pieces, either rhombic or sunflower-shaped, which helps the eaters to enjoy themselves with its beautiful form. The dish is white and oily, tender and reddish, light and salty, fragrant, fresh and tender, which makes people tired of eating for a long time.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)