Poultry
Nanjing Salted Duck
盐水鸭
Jiangsu, China
Duck dry-salted with Sichuan pepper, brined and gently poached, then served cold in chopped pieces with pale, faintly pink flesh.
Original eatfuls sticker artwork
What it is
A closer look at Nanjing Salted Duck.
Duck dry-salted with Sichuan pepper, brined and gently poached, then served cold in chopped pieces with pale, faintly pink flesh.
What to look for
Know it when you find it.
The skin should be white and taut and the meat firm and salty rather than fatty. Sold by weight from Nanjing shopfronts to take away, best in autumn.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Nanjing Salted Duck.
Jiangsu, China
Region-specific tradition
Names around the table
One food, more than one name.
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