Duck soaked in brine A most classic Nanjing food. This cold dish exemplifies Nanjing chef’s unparalleled skills in cooking the fowl. The duck meat is well-seasoned, juicy and tender. Bones are easy to get rid of. To make the dish, free-range ducks are first simmered in brine, hun...
Duck soaked in brine,a most classic Nanjing food — Nanchino, China.
Duck soaked in brine A most classic Nanjing food. This cold dish exemplifies Nanjing chef’s unparalleled skills in cooking the fowl. The duck meat is well-seasoned, juicy and tender. Bones are easy to get rid of. To make the dish, free-range ducks are first simmered in brine, hung to dry for around three days and then served as chops.
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