Is Salt-water Duck Good?

Nanjing Saltwater Duck is the only low-temperature livestock and poultry product in China's history, which is completely different from traditional salted products. Salt water duck is salty, sweet and fragrant, with a smooth and tender texture. The meat is jade white, oily and shiny, the skin is fat and the bones are fragrant, fresh and tender, salty and delicious. Salt-water duck is cooked at low temperature, after an hour or so of cooking, so that the tenderness of salt-water duck reaches a certain degree. The muscle of low-temperature cooked salted duck has good water storage, which maintains the juiciness of the duck meat. While high-temperature cooked salted products will destroy its flavor, making it smell good but taste average. In addition, osmanthus duck production exquisite, in addition to good materials, and process fine, "fried salt curing, clear brine back", increase the aroma of duck, "fried dry" to reduce duck fat, this thin and tight, "cook enough! "and eat the tender flavor taste.

Cinnamon duck

Nutritional value

Salt water duck duck meat protein content of 16% to 25%, fat 6% to 7.5%, belongs to the high-protein, low-fat food, amino acids comprehensive, in addition to calcium, phosphorus, iron, thiamine, riboflavin, niacin, and VA, VD, VE and so on, is very beneficial to the human body.