Nanjing Pressed Salted Duck

A famous specialty of Nanjing, the duck has a crispy skin and the meat is tender. It is salted, pickled and dried to create its flavor and deep brown color. The dish, which has a history of more than 600 years, got its name because the quality of the meat resembles a piece of wood plank.

The tender duck meat has some fat but isn't greasy. It reputedly tastes at its best before and after the Mid-Autumn Day festival when the sweet osmanthus is in season (osmanthus is added to the spice mixture for the duck during these months). The seasonal version of the dish is sometimes called Osmanthus Duck. 

Where to go:

Brother Roast Duck Restaurant

No 9, Zhuqiao Road, Xuanwu district, Nanjing