Nanjing is like a book. It has the charm of reading at the age of fifteen, the charm of reading at the age of thirty, and the feeling of reading at the age of fifteen. After all, the ancient capitals of the Six Dynasties, the ten Dynasties, and the many changes in personnel and affairs have left their own traces here.

Everything is roasted just right. The duck skin is thin and crispy. The duck meat is moderately fat and lean, the juice is full and the meat is rich. Not to mention adding brine is the moment to witness the miracle...

To open up the conversation, you can chat with Londoners, and you can Shao ducks with Nanjingers, especially roast ducks.

Although salted duck is famous, not everyone loves the fresh and salty duck flavor. Instead, the roast duck hidden in small shops on the streets and alleys quietly occupied the tip of the city with the aroma of roasted meat.

There are hundreds of duck shops in Jinling City. If you ask old Nanjing people, which roast duck in the restaurant is the best, they will shine and suddenly feel like they are familiar with each other.

Nanjing people have two childhood sweethearts about duck shops. The duck shop at the doorstep has been eaten since childhood and is the most delicious!

I love at first sight, and I can't stop after eating it. I would rather drive from the east to the west than to queue up to buy its ducks!

No matter which type of duck it is, you always have to queue up if you want to eat delicious ducks. When it is almost time for dinner, the residents of this city will visit the duck shop together, standing in the queue, with neighbors in front and behind, waiting patiently for the ducks in the stove to turn over and color, while Shaoshao's family is in trouble.

At this moment, roast duck brings people together.

It is basically welfare in the old city, mainly distributed in Nanhu, Jiqingmen area, around Confucius Temple scenic area, and in the old alleys Ruming Tiling in Xinjiekou area.

Many old stores have been open for decades, and one generation has been operating steadily for generations. No matter how good the business is, there are few branches. Customers are familiar faces, and they have eaten since they were young, and even after several changes in the store locations, they still insist on following them.

Unlike the Beijing-city cram duck with white wings and thick fat, the raw materials of roast duck here prefer black feathers, and the relatively smaller lake or mahjong duck.

In the surrounding water-water towns, fish ponds should be built, and geese, ducks and livestock in the canals should be used. In addition to taking advantage of the time and place for raising ducks and eating ducks, ducks have huge demand for meat ducks every year, and they also need the surrounding water towns to continuously provide duck supply.

The owner of a particular duck shop will personally go to carry live ducks in the water town, which is better than land ducks. Ducks are like water celery. Only when they have water can they live and be fresh and tender.

In the past, the days were relatively slow, and ducks only had one trip in their lifetime. Every year when rice flowers were fragrant, hundreds of ducks from northern Jiangsu crossed the river south, eating small fish and shrimps, singing and singing along the water network toward Nanjing City. When they arrived at their destination, the ducks also grew fat and strong.

It's time to be eaten!

The early duck shop was called the duck shop. The stove used for roast duck in a stewed stove was about one cubic cube, made of special bricks, and can be refractory and adjust the temperature. Now it has been replaced by the lightweight and movable white iron stove.

In roast duck restaurants that are roasted and sold, you can often see iron stoves that are more than one person tall. The stove body is in a barrel shape of two pieces of upper and lower parts, with the upper and lower parts, and the cover looks like a conical hat. This is the stewing furnace. After the temperature in the furnace reaches the requirements, extinguish it, put it in the duck embryo and tighten the cover, and roast it with the residual heat.

Because it is not exposed to open flames and is green and environmentally friendly, the duck's moisture is preserved, the meat is more plump and tender, and the juice under the duck's skin is also richer.

The water poured into the duck cavity during roasting can not only enhance the taste of the duck meat, but also the raw material for making brine. When the duck meat is cooked during roasting, the duck essence penetrates it and is very fresh.

When roasting duck, you should set up a pot on the other side, use more than a dozen kinds of seasonings such as ginger, green onion, cinnamon, bay leaves, garlic, dried chili, thirteen spices and other seasonings to make the braised braised ginger. When the duck comes out of the oven, pour the roasted sauce with the braised ginger in the pot, and pour sugar, rice vinegar, and salt while it is hot. Each braised ginger has its own recipe, which is not out of the blue.

Although you don’t have to sit upright, there are also some things that must not be ignored and must not be oversoaked. Therefore, all roast duck restaurants will pack the braised rice and chopped roast duck separately. The round marinade buns are usually a little hot, and when you go home, you pour it on the roast duck.

This small action of pouring brine gives a sense of ritual to eat duck. Nanjing roast duck has less fat under the skin, soft meat but tough. After absorbing the brine, the chopped duck meat blends with the original juice, fresh, sweet and salty, and has a rich taste.

Mingwa is a glass made of glass made of horns in ancient times, and then solidified with color and then pressed into pieces. The lamp made of Mingwa is transparent, without fire, and not brittle. Mingwa corridor is a business road named after the craftsmanship. Zengmingwa tiles are hung high and shops are lined up.

Today, Mingwa Galleries are still bright and lit and crowded. There are two shops on the street that have to queue up when you open the door. One is Jinwei Lizi, which is cool and only has half a year to do business; the other is Jinhongxing Duck Store, which has a long queue all year round.

The length of the team is one of the criteria for testing the taste. In order to keep the taste pure, even if the business is so good, the boss will only open a single one. Through the bright glass window, you can see the freshly roasted duck with a shiny and greasy oily oil, and the oil oozing from the crispy and scorchy skin is fragrant, which undoubtedly gives the people waiting in line to a heart-wrenching injection.

If you buy a whole duck, you will be free from cutting and you will not have to queue up, which is a green channel in the team.

Everything is roasted just right. The duck skin is thin and crispy. The duck meat is moderately fat and lean, the juice is full and the meat is rich. Not to mention adding brine is the moment to witness the miracle...

The Nanjing roast duck dipped in marinade is like a Victoria's Secret angel with wings on its back. The salty, sweet and fragrant braised stew penetrates the duck meat. When chewing, the juice is fragrant and tender, and the taste is rich, which makes the stomach full of greed.

The freshly baked roast duck, put it a little and the fishy smell dissipates, with the right temperature. If you want to eat a little fat, you can cut the front jelly (duck breast to waist), and if you like chewy, you can cut the back seat, and the waist to duck legs. The golden duck skin melts the fat and becomes burnt and crispy; the duck meat juice is locked well, and it is smooth and fresh when you chew it.

The duck meat is very thick but the duck skin is very thin, and there is almost no fat under the skin. The marinade is bright red and has a sweet taste with a little plum flavor. The duck meat is soaked in it and it is particularly greasy.

A little spicy and sweet taste is neutralized, the braised tastes very delicious, the meat is firm and chewy, and the skin is tender when it is torn between the teeth. Their duck intestines are also processed quite clean, with a bright color and a juicy texture. Johnson once thought he was eating fruit.

The old house has deep courtyards, restaurants and stalls, which are simple and elegant, and complement each other, as if they were restaurants and teahouses in the late Qing Dynasty and early Republic of China, streets and alleys.

Welcome the guest waiter, skillful cook, the younger sister next door, kind and respectful. The charcoal stove is low in fire, wild vegetables are seasonal, original, and heirloom craftsmanship.

We discuss banquets, gather relatives and friends, eat delicious food, listen to local accent songs, chat and laugh at each other, and enjoy the emptied cups, and enjoy the joy of life. In fact, it is the ultimate happiness of life.

Qi said that the elegance and the common people appreciate it, and the original folk customs are the big brand name.
Chapter completed!