It is said that no duck can swim out of Nanjing alive, so let's follow the people of Nanjing and eat ducks!
When it comes to Nanjing's duck, the first thing that comes to mind must be saltwater duck, which is like the vane of Jinling's cuisine. If a restaurant can't even make salted duck, then this restaurant probably doesn't want to mix.
Today's saltwater duck comes from a saltwater duck factory in Nanjing. It is the only four factories in Nanjing that still follow the traditional process to make salted duck, and its customers are all over Nanjing, including many well-known restaurants.
For less than 30 yuan, you can buy a whole duck, and at the price of 1/3 of the store, you can enjoy the same quality of deliciousness, and eat meat with an open belly, don't be too cool~
Hotel production vs factory with the same model,
The price is only one-third.
If you want to eat a good salted duck in the restaurant, you can't get it without a hundred and eighty yuan.
The menu of a chain restaurant
For the sake of the wallet, we can also choose to order a small portion and taste it (in fact, it is only enough to stuff the gap between the teeth). For the same price, you can actually buy a whole one, cut out a large plate, but the difference in the amount is as much as four times.
The above two salted ducks are at the same price
In fact, the manufacturer of our salted duck also supplies to hotels in Nanjing and all over the country.
The wall is covered with the logos of the factory's partners
As far as we know, except for the fresh salted duck that will be used in local restaurants in Nanjing (that is, the factory made the day before yesterday, delivered to the store in the early morning, and the taste period is guaranteed to be within 24 hours), the other areas are prefabricated, and the duck made by the factory is stored and transported in cold storage, and after arriving at the store, the product is thawed and reheated, and then sent to the dining table.
Since they are all pre-packaged products, why can't we just buy them at home?
Intangible cultural heritage craft duck,
There are only 4 in Nanjing.
This supplier is one of the few factories that still insists on using traditional techniques to make salted ducks, and there are only four such factories in Nanjing.
During the visit to the factory, the person in charge showed us the intangible cultural heritage certificate
The saltwater duck is refreshing and plump, full of meat, and extremely fragrant. I thought that this kind of light food was very simple to make, but after understanding, I found that it was not at all.
You must know that duck meat has its own fishy smell, not only to remove the smell through just the right seasoning, but also to avoid letting too heavy seasonings cover up the umami of the meat, which is very demanding for craftsmanship, not everyone can do it.
Stir-fry salted, clear and marinated,
The wind is dry, and the wind is sufficient.
For Nanjing diners with picky taste buds, whether the duck is fresh or not is known as soon as you eat it. Therefore, the raw materials used in the factory to make saltwater duck are all chilled whole ducks, and frozen meat is never used.
The purchasing staff prepares a large number of fresh ducks in place early in the morning. The first step is pickling, using salt fried with peppercorns and star anise, and putting it in cold storage for 24-48 hours, so that the seasoning can penetrate into the duck meat little by little.
When the marinade is in place, you can enter the marinating process, and the duck meat is placed in the old marinade and soaked for 2 hours. The marinade used is old marinade, and only basic seasonings are added every day to boil (salt, pepper, star anise, grass fruit), without adding any additives. Catalyzed by time, a variety of flavor substances have been generated.
After the duck is marinated, it also needs to be air-dried. Under the condition of constant temperature and humidity, the duck is constantly dried in the cold storage, and the water on the surface of the duck skin evaporates, which will bring a taste similar to cured meat, and the meat quality is firmer.
After that, it is also necessary to recook with water, except for green onions, ginger, peppercorns, and star anise, there are no other seasonings. When the water boils, the taste of the duck meat itself is restored, and the air-dried duck meat is able to reabsorb the water, resulting in a unique texture that is firm and flexible.
Such a cumbersome production process has been condensed into a concise mantra in the mouth of intangible cultural heritage craftsmen: "Stir-fry and salt, clear and marinate, dry and sufficient." ”
The taste of star-rated hotels,
You can enjoy it at home.
The finished brine duck will be vacuum-packed and sterilized at high temperature before being delivered to the user.
Due to low temperature storage, there will be duck fat condensation on the surface of saltwater ducks.
After we get our hands, we can soak them in warm water and let the duck simulate heating; Or take it out of the refrigerator and cut it directly, leave it at room temperature for 20-30min, and you can eat it~
They also love this saltwater duck.
"It doesn't look big, it's quite meaty when cut, and the duck meat tastes just right, similar to what I have eaten in Nanjing before, and my family likes to eat it."
by 厨友@草莓花生可可酱
"The taste is just right, the meat is also tender, and the old man can bite it. Overall good, I will repurchase before the next Spring Festival. ”
by Chef @ Mobile User 8039_y1oe
by Chef @水色青Fireflies
"I have bought saltwater duck three times, it is very cost-effective, and the taste is no worse than what is sold outside, and I will buy it after a while."
by Chef @ Mobile User 8653_xuq5
"Living in the cities around Nanjing, you can often eat saltwater duck. I think this duck is more authentic, good quality and low price, moderate saltiness and moderate fat and thin, you can try it. ”
by 厨友@yelu6161
by 厨友@Wintergirl
"The least salty saltwater duck I've ever tasted! Because the weather has been too cold recently, I still steamed the duck first, and the taste will be fishy when steamed, but it will not be fishy when it cools down after steaming, so it is still recommended to eat it cold. The size of the duck is more appropriate, and if you don't eat much meat, you can cut it in half at a time for a family of three. ”
by Chef Friend @阿金 - Big Gold
"According to what the kitchen group said, the meat is shaved off and eaten cold without heating, and then the duck skeleton is boiled in radish soup...... Perfect! Half an hour dinner for workers, good value for money. And the taste was affirmed by the husband's repurchase. ”
by Chef @水色青Fireflies
by Chef @水色青Fireflies
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! Come on with some good taste!
Saltwater duck 1kg/piece
￥29.9
Production date: within 3 days before shipment
Shelf life: 1 month
Storage: Refrigerated at 0-4°C
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Buyer: Ruo Xin
Curator: Xin Tong
We only recommend products that we would buy.