The salty wild duck is the Nanjing famous special product, long fusheng, has more than 1000 years history until now. This duck skin white meat tender, fat, but not greasy, fragrant fresh taste US, has fragrant, crisp, the tender characteristic. Every year around Mid-Autumn Festival's salty wild duck color taste is best, is because duck in sweet-scented osmanthus being in full bloom season manufacture, therefore fine reputation date: Sweet-scented osmanthus duck. "White Gate Recipes" record: “Jinling the time, the salty wild duck is in August most famous, everybody thought that in the meat has the sweet-scented osmanthus to be fragrant.”Sweet-scented osmanthus duck “clear, but the aim, the long food does not tire of”, is drinks the high quality goods. At holidays or in the even fortuneteller the guest, takes to the streets to buy a bowl of salty wild duck, as if has become the Nanjing common custom courtesy.
In Nanjing, has a famous Nanjing Confucian temple. But the Confucian temple and the salty wild duck have the very complicated relation. It is reported that Qing Dynasty, is also the salty wild duck just was popular, area Nanjing's Confucian temple examination hall is the place which the examinee converges. At that time the examinee does not look like the present, is specially diligent, specially diligently. At that time the examinee is also popular makes merry and bribes gives a present the wind. Mentions also strangely, gives a present they not to deliver the wealth, famous smoke famous name wine anything, they on deliver Nanjing's salty wild duck fashionably, the Nanjing pressed salted duck. From this that Nanjing's pressed salted duck, the salty wild duck, starts to move toward the nation. It is said at that time Empress Dowager Cixi, every year must arrive at this place to purchase 500 salty wild ducks and the pressed salted duck brings back. Obviously this pressed salted duck had has been delicious, moreover at that time the pressed salted duck and the salty wild duck also obtained a resounding reputation to call Nanjing the tribute duck.
What the pressed salted duck and do the salty wild duck have to distinguish? The pressed salted duck will be passes through old halogen souse later to do ripe, will eat the feeling in the mouth is quite close salty fragrant. The salty wild duck eats the feeling in the mouth to be fresh and tender. Buys time looks at the date, fresher is better.
Although each person's taste is various, but the manufacture salt wild duck's craftsmanship has the high under division after all. But in this so big Nanjing city, must find the most orthodox school salty wild duck, only if tasted the entire city's duck shop. The orthodox school duck we have not eaten, tastes the orthodox school the first duck soup, duck blood bean or sweet potato starch noodles soup. Regarding the Nanjing people, you do not look the full avenue these foreign fast-foods, are willing any wheat anything, most to be all the rage factor this bowl of duck blood bean or sweet potato starch noodles soup also, also fragrant is also appealing.
“we are the typical Nanjing people, likes eating the duck since childhood, likes eating that salty wild duck specially, in childhood the family member made the salt to pickle the duck, then burnt is eating, the Jinling hotel's Jinling salt wild duck was very famous in Nanjing, in new intersection.”
Originally the most delicacy's duck stems from the Jinling hotel. It is said the there some surname colored famous kitchen, makes the salty wild duck is Jinling one certainly, and has merged this salty wild duck the Jinling eight big famous cuisine.
“our salt wild duck, the manufacture process is out of the ordinary, first in the raising aspect, it must choose the quite suitable environment, beautiful scenery, then also has the raising process, the time, some explicit stipulations, have slaughtered the later weight, generally we control in three catties 82 to four catties heavy this size, moreover requests it not to have the breakage, does not have the ecchymosis, does not have the spot boil, it in manufactures the above request to be very high, it must certainly use that colored spiced salt which fries with salt hotly, the hot salt scratches, but also has the stipulation time, the souse two hours then must inside hundred year old halogen,Soaks for two hours, but must take hangs, blows, then crosses the halogen again.”