This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck".
Yuhua tea is a specialty of Nanjing and one of the top ten famous teas in China. The shape is round and green, the lines are tight and straight, the front seedlings are graceful, and the white hairs are like pine needles, which symbolizes the heroic image of the revolutionary martyrs who are indomitable and last forever, hence the name Yuhua Tea.
Yuhua tea mainly grows in the suburbs of Nanjing, and has strict requirements on the selection of raw materials and technological operation. Before Grain Rain, young leaves with buds and leaves with a length of 2.5-3 cm were collected, and the whole process was completed by hand.
Nanjing salted duck is famous at home and abroad. During the Ming and Qing Dynasties, there were "ancient academies, glazed pagodas, black satin and salted ducks" circulating in Nanjing. It can be seen that Nanjing salted duck has long been famous for its folk songs. Dried salted duck is salted with brine, which can be divided into two types: salted duck and spring salted duck. Because its meat is tender and firm, like a plate, it is named dried salted duck.
Nanjing duck gizzard is one of the famous local products in Nanjing, which has been sold well at home and abroad for more than 200 years. Nanjing duck gizzards are oblate in appearance, compact in meat and easy to carry. The meat is firm, tough and chewy, with a long taste, no greasy feeling, delicious and refreshing. This is a delicious food for all ages. Dried duck gizzard is a treasure given to relatives and friends by Nanjing people, and it is also a good product for drinking tea with meals.
5. Nanjing Du Xiang is one of the famous specialties in Nanjing. According to legend, it has a history of 120 years, and was founded in Tongzhi period of Qing Dynasty. Its shape is like an apple, petite and exquisite, commonly known as "small belly" in old Nanjing. Its meat is tight, its skin is as thin as cicada's wings, and it is red and white. The taste is fragrant, tender and refreshing, slightly sweet, unique in flavor and convenient to carry. It is not only a famous dish at the banquet, but also a good seasoning in daily life.