In April, the weather is getting warmer, and even the coldest northeast China has taken off their down jackets at this time. What many people do not know is that most of the down jackets are actually duck feathers. Meat is more of a regular customer on people’s dining tables. When it comes to duck meat, most people’s first reaction is Peking duck, but in fact, compared to Beijing and Nanjing, it is a place to eat duck. There are so many kinds of ducks that you must eat when you come to Nanjing. Which one have you eaten?
First Nanjing Roast Duck
Since the above mentioned Beijing Roast Duck, I have to mention its prototype Nanjing Roast Duck. The production of Nanjing Roast Duck is similar to that of Peking Roast Duck. It’s just that the local lake duck is used as the raw material. Although it is not so famous, Nanjing Roast Duck still maintains its originality compared to Peking Duck, which has become a marketing product.
Second saltwater duck
This can be said to be many ducks in Nanjing The most famous of them is the famous Nanjing roast duck, which is also a local specialty of Nanjing and is rarely seen in other places. Although it is called salted duck, it is not salty at all, and the meat is tender and fatty but not greasy. Boutique.
The third duck blood vermicelli soup
If you really think duck meat is greasy, you can also try this duck blood vermicelli soup. For Chinese people, food should not be wasted. Duck meat should be eaten with duck blood and duck internal organs. Smooth duck intestines with duck blood and vermicelli soaked in soup should be served in a bowl in the morning.
I don’t know which of the above three have you eaten?