Nanjing Salted Duck

Salted duck is a famous specialty of Nanjing. It has been famous for a long time and has a history of more than a thousand years. Nanjing salted duck can be made all year round. The marinating and re-brining period is short. It is made and sold now. Buy it and eat it now. It should not be stored for a long time.

The duck skin is white and the meat is tender, fat but not greasy, fragrant and delicious, and has the characteristics of 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 osmanthus is in bloom, so it is famously known as: osmanthus duck.

"Baimen Cookbook" records: "In the August period of Jinling, salted duck is the most famous, and everyone thinks that the meat has the fragrance of osmanthus." Osmanthus duck is "clear and purposeful, and you will never get tired of eating it for a long time." Excellent wine. It seems to have become a secular etiquette in Nanjing to go to the street to buy a bowl of salted duck during festivals or when guests come to your home on weekdays.

Yu Hua Shi

A specialty of Nanjing, it is abundant in Yuhuatai, Juhuatai and other places. According to research, the finest Yuhua Stone is a kind of agate.

It is said that during the reign of Emperor Wu of Liang Dynasty in the Southern Dynasty, the eminent monk Master Yunguang gave a lecture in Shizigang and was so moved that rain fell from the sky like flowers. When the flowers rained into the ground, they turned into countless colorful gravels as big as chicken eggs and as small as broad beans. From this, Yuhua Stone got its name, and Shizigang was also renamed Yuhuatai.

The Yuhua stones produced in Yuhuatai are various gravels that have been rounded by the movement of running water. The main components are quartz sandstone, quartzite, siliceous rock, igneous rock and other hard rocks, as well as quartz, chalcedony and opal. A type of mineral. The former has no bright color and luster; the latter, namely quartz, chalcedony and other chemical components, is silica. Common colors are white, milky white, and slightly yellow. There are also red, purple, green, rose, and black. There is also a kind of agate that is composed of stripes of different colors into concentric, ring-shaped and spotted shapes.

Some of the rare Yuhua stones are extremely magnificent, with hazy and transparent images of mountains, rivers, clouds, flowers, birds, fish and insects, ghosts and gods, and some with patterns in the shape of Pig Bajie and Sun Wukong, which are even more praised by the world.

People often "keep" Yuhua stones in water bowls and display them on their desks as ornamental objects. Folk artists in Nanjing also carve rain flower stones into various works of art, integrating natural and artificial elements.

Yuhua Tea

Yuhua Tea is a specialty of Nanjing and one of the top ten famous teas in the country. It has a round green shape, tight and straight cords, tall and straight branches, and white hair, just like pine needles, symbolizing the unyielding and everlasting heroic image of the revolutionary martyrs, so it is named Yuhua Tea.

Yuhua tea mainly grows in the suburbs of Nanjing. There are strict requirements in raw material selection and process operation. Before Grain Rain, 2.5 to 3 cm long leaves with one bud and one leaf are picked, dried and rolled. There are four processes of shaping, shaping and roasting, all of which are done by hand. Yuhua tea has good color, aroma, taste and shape. After brewing, the tea color is green and clear, the aroma is elegant, the taste is mellow, and the aftertaste is sweet. It has the functions of quenching thirst and refreshing the mind, digesting and diuretic, treating asthma, removing phlegm, and relieving irritability and greasiness. , has been selling well overseas since 1966. In Japan and Southeast Asia, people use Yuhua tea as precious gifts to give to relatives and friends.

Nanjing Salted Duck

Nanjing Salted Duck is famous both at home and abroad. During the Ming and Qing Dynasties, the folk song "ancient academy, glazed pagoda, black satin, salted salted duck" was circulated in Nanjing, which shows that Nanjing's salted duck has long been famous. Salted duck is made by marinating and air-drying it with salt, and is divided into two types: cured salted duck and spring salted duck. Because its meat is tender and tight, like a slab, it is called salted duck. The production technology of Nanjing salted duck has a history of more than 600 years. In the Qing Dynasty, local officials always selected new salted ducks with better quality to pay tribute to the royal family, so it was also called "tribute duck"; court officials used salted duck as gifts during mutual visits. They give each other gifts, so they are also known as "official gift salted duck". It is a favorite dish of Jinling people, so it has the reputation of "the flavor of the Six Dynasties" and "the best dish in a hundred categories". The salted duck is delicious and delicious. It looks plump to outsiders, has fat body and white skin, and the meat is tender and tight. It is crispy and fragrant and has an endless aftertaste.

Nanjing duck gizzards

Nanjing duck gizzards is one of Nanjing’s famous local products. It sells well at home and abroad and is as famous as salted duck. It has a history of more than 200 years. Nanjing duck gizzards are oblate in shape, dense in texture, and easy to carry. The gizzard meat is firm and chewy, has a long-lasting flavor, and is not greasy. It is a delicacy that is loved by young and old alike. Dried duck gizzards are a treasure given to relatives and friends by Nanjing people, and are also a good food to accompany meals and drink tea. It is oblate in shape, has tight flesh, is easy to preserve and carry, and is delicious and fragrant. It is a favorite product for everyone.

Nanjing Fragrant Tripe

Nanjing Fragrant Tripe is one of Nanjing’s famous specialties and was created during the Tongzhi period of the Qing Dynasty. It is shaped like an apple, petite and exquisite, and is commonly known as "little belly" in old Nanjing. Its flesh is tight, red and white, and tastes tender and refreshing, with a slight sweetness. It is not only a famous dish at banquets, but also a good accompaniment in daily life. Nanjing Xiangdu is said to have a history of 120 years and was famous throughout the country during the Tongzhi period of the Qing Dynasty.

It's shaped like an apple, easy to carry, with skin as thin as a cicada's wing and fine flesh...Expand all>