Salted duck is the representative of Jinling traditional cuisine. With the introduction of modern production mode and multi-channel sales mode, Nanjing has gradually formed salted duck and duck dish industry, duck dish culture and duck dish brand, with a total scale of nearly 10 billion yuan. With the rapid development of the industry, Nanjing salted duck "flies" further and walks on the dining tables of consumers all over the country.

When sweet-scented osmanthus is fragrant, you can stroll in the streets and lanes of Nanjing, and the specialty stores of stewed vegetables and salted ducks can be seen everywhere. Duck products such as salted duck are placed in the most conspicuous position, and most consumers will regard salted duck as a must when eating.

Salted duck, also called osmanthus duck, is a famous specialty of Nanjing and a geographical indication product of China. Because Nanjing is also known as "Jinling", also known as "Jinling salted duck", it has a long reputation and has a history of more than 2,000 years. You can also use Nanjing salted duck for fried rice, but before that, you should remove all the bones and cut the meat into pieces.

Adding proper healthy ingredients such as vegetables and medlar can make fried rice more delicious and nutritious. This kind of fried rice is also a favorite of many people, suitable for all ages. While tasting delicious food, let the body absorb its nutritional value and promote health.

Flavor characteristics:

Nanjing salted duck is the only low-temperature livestock and poultry product in the history of China, which is completely different from the traditional pickled products. Salted duck is salty, sweet and fragrant, and its taste is smooth and tender. The meat is white as jade, oily and translucent, and the skin and fat are fragrant, tender and salty. Salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of salted duck reaches a certain level.

The muscle of salted duck cooked at low temperature has good water retention and keeps the juicy of duck meat. Pickled products cooked at high temperature will destroy their flavor and make people smell delicious, but the taste is average. In addition, the osmanthus duck is well-made, not only with good materials, but also with exquisite craftsmanship. It is "fried with salt and marinated", which increases the flavor of duck, "fried dry" and reduces the fat of duck. It is thin and tight, "cooked enough" and has a tender and fragrant taste.