What are the top ten specialties that Nanjing must buy?

The top ten specialties that Nanjing must buy are: Taishi cake, Nanjing salted duck, Baida cake, Nanjing fragrant belly, Nanjing lily, Nanjing salted duck, Yuhuacha, Nanjing duck gizzard, pastry dumplings and Zhuangyuan beans. Recommended: Nanjing salted duck.

Nanjing salted duck has a set of traditional methods and requirements from material selection to maturity. The key is "the duck should be fat, fed with rice, fried and salted, marinated, dried, fried and fragrant, with white skin, red meat and crisp bones". The ducks that make dried salted duck should be long and wide, with full chest and leg muscles, walnut meat in the axils, and healthy live ducks that weigh more than 1.75 kg after unhairing should be fattened with rice before slaughter.

Fasting before slaughter 18 ~ 20 hours, pre-slaughter inspection. When slaughtering, the knife is usually cut from the neck of the mandible, and the blade is 5 cm away from the duckbill and about half a centimeter deep to cut off the esophagus and trachea. It is best to use 60 ~ 75V current for electric anesthesia first, which is not only beneficial to slaughter hygiene, but also sufficient bleeding.

For example, a duck weighing 1.5 kg bled for 27 seconds under electric anesthesia and got 32.8 grams of blood, and died within 2 minutes, while it only got 27.5 grams of blood for 48 seconds without electric anesthesia and died after 3 minutes.

A good salted duck has a flat and round shape, stiff legs, dry body, smooth and wrinkle-free skin, white or milky white, dry abdominal wall with external frost, protruding sternum and chest, and exposed cervical vertebrae. Muscle contraction, tight and smooth section, rosy, with the inherent fragrance of dried salted duck.