Jiangsu Salted Duck, known as "yanshui ya" in Chinese, is a famous traditional dish from Nanjing, the capital of Jiangsu Province. It has a history of over 2,500 years, dating back to the Spring and Autumn and Warring States periods. It became especially popular during the Ming and Qing dynasties. The dish is made by dry-curing the duck with salt and spices, then soaking it in brine. It is a staple of Nanjing's food culture and is often served cold as an appetizer.
Preparation Steps
Cleaning the Duck: A whole duck is cleaned and dried. Excess fat is removed.
Dry-Curing: Salt, Sichuan peppercorns, and five-spice powder are rubbed all over the duck, inside and out. It is left to cure for several hours.
Soaking: The duck is soaked in a brine made of water, salt, and spices for several hours to deepen the flavor.
Cooking: The duck is slowly cooked in a pot of simmering water with ginger and scallions for about 30–40 minutes.
Chilling: The duck is cooled completely and chopped into bite-sized pieces.
Serving: It is served cold, often with a dipping sauce.
Review and Appreciation
Jiangsu Salted Duck is loved for its tender, juicy meat and delicate, aromatic flavor. The salt and spices give it a savory taste without being overwhelming.