Nanjing Salted Duck, a signature dish from Nanjing, China, boasts a rich history dating back over a thousand years to the Six Dynasties period (AD 222-589) . This dish is considered a cornerstone of Jinling cuisine, part of Jiangsu cuisine and one of China’s eight major culinary traditions .
The dish gained prominence during the Ming Dynasty (1368-1644), becoming a fixture on family dinner tables and reportedly favored by Emperor Zhu Yuanzhang . Legend has it that the emperor’s decree to eliminate roosters in the city led to the prominence of duck dishes in Nanjing .
Nanjing Salted Duck is prepared through a meticulous process involving pickling, air-drying, and simmering in a spiced broth with ingredients like Sichuan peppercorns, ginger, star anise, and salt . This method results in tender, succulent meat with a slightly crispy skin.
The dish is traditionally enjoyed around the Mid-Autumn Festival and is also known as “Osmanthus Duck” when prepared with sweet osmanthus flowers . In 2012, Nanjing Salted Duck was recognized as a geographical indication agro-product of China, highlighting its cultural and culinary significance .
The preparation techniques have been passed down through generations in Nanjing’s households and eateries, preserving its unique flavor and making it a cherished symbol of the city’s culinary heritage .