Nanjing osmanthus duck, also known as Nanjing salted duck, is a traditional Han dish in Nanjing, Jiangsu Province. Nanjing osmanthus duck has a long reputation and has been fragrant for more than 2500 years. 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". "White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Sweet-scented osmanthus duck is a good wine with clear thinking, strong purpose and long-term appetite. Every holiday or working day, it seems to have become a secular etiquette for tourists at home to buy a bowl of osmanthus duck on the street.