Nanjing plate duck

Plate duck is one of the common dry goods in Nanjing in winter and spring, because of its flat appearance, because of its name. When making, the internal organs of the duck need to be removed, kneaded and marinated with refined salt and spices, and soaked in brine repeatedly, and finally hung to air dry. Cooking is usually used to stew and steam to cut and eat, without adding brine and sauce to taste, the entrance is fragrant, and the salinity is slightly heavier. When purchasing, you should pay attention to the color and dryness of the duck body, and the high-quality duck should have the characteristics of white complexion and dry body.

At present, the plate duck sold on the market is divided into two types: naked and vacuum packaging. Naked board ducks are often only suspended with strings, and need to be washed and heated after purchase, and the shelf life is relatively short, about 15-30 days, and they need to be placed in a cool and dry place when stored, and should not be damp. Vacuum-packed duck is mostly presented in bags and gift boxes, subdivided into two types: raw duck and cooked duck, the former needs to be heated and cooked after opening the bag, and can also be used for soup stewing, and the latter can be eaten after opening the bag.

It is relatively convenient to buy plate duck, and it is sold in major farmers' markets and specialty supermarkets, and the price is about 15-25 yuan per catty. If you need to carry it over a long distance or have the need to gift relatives and friends, it is recommended to buy vacuum packaging products of brands such as Osmanthus and Han Fuxing.

Purchase channels: osmanthus duck, Han Fuxing, major farmers' markets, supermarkets