1. Different characteristics

Nanjing saltwater duck Nanjing salted duck has a dry appearance, like a flat plate, the meat is crispy and tender, and the aroma is rich, so it is known as "dry, flat, crispy, and rotten" ", fragrant" reputation.

The salted duck is salty, sweet and fragrant, with a smooth and tender texture. The meat is jade white, oily and shiny, the skin is fat and the bones are fragrant, extremely tender, salty and delicious.

2. Different raw materials

The fatter the raw materials for making salted duck, the better, and those that have not laid eggs and have not molted are better.

The raw materials of salted duck have no congestion, no black spots, and good hair clarity. The raw materials of whole duck must not be left in the esophagus and trachea. There are no foreign bodies in the mouth, and no intrusion of harmful substances such as glass, sand, iron impurities, etc.; the temperature of the raw materials Below 10℃. ?

3. Different types

There are two types of salted duck: waxed duck and spring salted duck. The production season of the former is from light snow to the beginning of snow; the latter is from the beginning of spring to Qingming, and the quality depends on the former. Better. Others include salted duck, osmanthus duck, Pipa duck, sauce duck, etc.

Osmanthus salted duck is a kind of Nanjing salted duck. It has white skin, tender meat, fat but not greasy, delicious and fragrant, crispy and tender. The salted duck around the Mid-Autumn Festival every year has the best color and taste because the duck is made during the season when the sweet-scented osmanthus blooms. And Jinling salt duck.

Baidu Encyclopedia - Salted Duck

Baidu Encyclopedia - Salted Duck