Nanjing can be called the birthplace and gathering place of Chinese duck cuisine. Whenever there is a festive banquet, duck is a must for accompaniment with wine. There are many kinds of famous dishes made with duck, among which salted duck is the most outstanding one. It is the best time to make salted duck when sweet osmanthus scent the air in autumn, so the salted duck is also called “osmanthus duck”. Salted duck is best eaten after it is freshly cooked. The duck skin is white, the duck meat is tender, which is fat but not greasy, and it tastes delicious and fragrant. A plate of ducks and a glass of wine are not only a small folk scene of ordinary life, but also a simple way of hospitality in Nanjing.
