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Because I have a dream, I bravely set off, choose to go, and only care about the wind and rain.
"The merchant girl does not know the hatred of the country, and sings the backyard flowers across the river." For thousands of years, the city of Nanjing has experienced the rise and fall of many dynasties, but the Qinhuai River still flows in it, as if there is no dispute with the world.
Even if it is a vicissitude, the Qinhuai River still has not changed much, and the riverside is still full of a large number of worldly beauties. But you know what? On the banks of the Qinhuai River, there is not only the beauty of the world, but also the "it" that haunts my soul.
Qin Huaihe did not know how many talents and beauties in ancient and modern China and abroad had been fascinated, and how many people did not want to leave after coming here, and wanted to stay here forever. So what kind of magic does the Qinhuai River have that can make countless people linger? In addition to the peerless beauties on the banks of the Qinhuai River, the countless delicacies on the banks of the river must also be an important reason!
As the saying goes, "Zhenjiang balsamic vinegar, Suzhou embroidery, Nanjing plate duck" is the famous Jiangsu Three Treasures. During the Ming and Qing dynasties, Nanjing had the saying of "ancient academy, glass pagoda, dark color satin, salty plate duck", which shows the long history of Nanjing plate duck.
However, due to the relatively complicated production process of plate duck, the production time is relatively long, and it is not very convenient to eat. Therefore, even in Nanjing, there are not many people who eat plate duck, and everyone seems to be more fond of the derivative of plate duck - saltwater duck. However, for Tang Sir, he still prefers the plate duck, and it should be known that the taste of the plate duck is irreplaceable by the brine duck.
<h1 class= "pgc-h-arrow-right" > the "it" that haunts my soul - Nanjing Plate Duck</h1>
Nanjing people love to eat duck, it seems that this has become the consensus of everyone, even today, can not change their enthusiasm for duck. You should know that a duck in Nanjing has dozens of different methods, including roast duck, plate duck, saltwater duck, etc., which is enough to appreciate the Nanjing people's fascination with duck. In particular, the plate duck is especially liked by the older generation, because in their hearts, the plate duck contains not only the taste of salt and brine, but also the taste of time and family affection.
Plate duck is a traditional specialty of the Nanjing area, and it is also one of the famous representatives of Nanjing's famous dishes in the country, which can be said to be deeply loved by the broad masses of the people. And Nanjing plate duck was also included in the first batch of Jiangsu Province intangible cultural heritage list, which can be said to be one of the representative delicacies of Nanjing.
Of course, even the plate duck is also different, Nanjing plate duck is divided into two kinds of wax plate duck and spring plate duck, what is the difference between these two kinds of plate duck? Mainly due to the different production times, the production season of the wax plate duck is from light snow to Lichun, and the spring plate duck production season is from Lichun to Qingming. The two production time is different, the quality is also different, to say that the best quality should be the wax plate duck as the most.
Nanjing plate duck, commonly known as "pipa duck", also known as "tribute duck", in the past, it was specially dedicated to paying tribute to dignitaries and dignitaries, but it was difficult for ordinary people to enjoy. In ancient times, it was famous for the north roast duck and the south plate duck, so how can you miss such a delicacy when you come to Nanjing?
<h1 class="pgc-h-arrow-right" > ingenious, smooth and refreshing Nanjing plate duck</h1>
As one of the favorite delicacies of Nanjing people, Nanjing Plate Duck has a heritage history of more than 600 years, with the reputation of "Six Dynasties Flavor" and "Hundred Doors". Nanjing plate duck has a dry shape, like a flat plate, the meat is crisp and delicate, the flavor is strong, whether it is used for soup or dry steaming, the taste is excellent.
On the banks of the Qinhuai River, you can taste the most authentic Nanjing plate duck, steamed or boiled, a plate duck here has dozens of practices, each flavor is even more different, people breathtaking. Of course, the taste is also a must, unlike fresh duck, the plate duck after a long period of air drying, the taste is not so greasy. In one bite, the flesh is soft and delicate without making people feel greasy, which can be said to be an endless aftertaste! Of course, on the banks of the Qinhuai River, there is not only the delicacy of Nanjing plate duck, but also a large number of gourmet dishes. And this is also the reason why Tang Sir loves the Qinhuai River, not because of the unique beauty on the riverside, but because he is reluctant to eat these delicacies on the riverside!
It can be said that the Qinhuai River is indeed very beautiful, intoxicatingly beautiful, not only has a large number of world-class beauties, but also the scenery is also a must. But what makes Tang Sir most memorable is the food on the riverside, the taste that belongs to old Nanjing. I don't know if you have ever eaten "Nanjing Plate Duck"? Do you think Nanjing plate duck is delicious? Welcome to leave a comment. #南京味道 #
Final conclusion
Stepping through thousands of rivers and mountains, looking for the beauty of the world, paying attention to Tang Sir, your journey will no longer be lonely, taking you to appreciate thousands of beautiful scenery and taste the world's food.