Famous City for Chinese Cuisine – Nanjing, Jiangsu

Nanjing, once known as Jinling in ancient China, is the birthplace of one of China’s top four famous snacks, Jinling Snacks. Nanjing cuisine has a unique profile, characterized by a balance of sweet and salty flavors, a soft and glutinous texture, and a strong emphasis on duck dishes. In fact, the people of Nanjing have an undeniable love for duck, to the extent that it is said “a meal is incomplete without duck,” and duck cooking techniques are even listed as a national intangible cultural heritage. The three representative duck dishes in Nanjing are Salted Duck, Jinling Roast Duck, and Duck Blood Vermicelli Soup. While you may not be familiar with or willing to try Duck Blood Vermicelli Soup, I highly recommend you try Salted Duck and Jinling Roast Duck.

Salted Duck:

Salted Duck has a history of over 400 years. During the Ming Dynasty, royal chefs improved the traditional methods of preparing salted duck, which led to its first official recognition by the imperial court. The emperor of the time loved this dish. To make Salted Duck, you first choose fresh lake-fed ducks from that year. The duck should have tender meat and evenly distributed fat to avoid the toughness of older ducks. The duck is seasoned with Huai salt, Sichuan peppercorns, and star anise, then rubbed evenly on the duck’s skin. Next, it is placed in a brine for 5 hours, slow-dried for 10 hours, and then gently cooked at 65°C in a special process called "warming-cooking" to retain the flavors.

When finished, the salted duck is a masterpiece. The skin is pure white, smooth, and glossy, while the meat is slightly pink with clear textures and juicy. The flavor is perfectly balanced—neither too salty nor too sweet—and the taste lingers in your mouth. The meat is tender and rich, without being greasy, and even the bones are infused with the brine. During the season when osmanthus flowers bloom, the salted duck takes on a natural floral fragrance, creating a perfect blend of savory meat and floral notes.

Nanjing Salted Duck is far more than just a simple braised dish. It is a cultural treasure that carries the heritage of the Six Dynasties, the elegance of the Ming and Qing periods, and the charm of the Republic of China. Each step, from choosing the duck to the final "warming-cooking" process, requires careful craftsmanship. From the duck’s skin to the bones, every part showcases Nanjing's sophisticated food culture. Whether it's the osmanthus-flavored salted duck during the Mid-Autumn Festival or the regular Salted Duck on daily tables, this dish has transcended food to become a symbol of Nanjing's identity, a bright gem in China’s culinary heritage.

Recommended restaurant: Han Fuxing on Hunan Road is a genuine century-old shop with authentic flavors.

Jinling Roast Duck:

While everyone knows about Beijing Roast Duck, Jinling Roast Duck, or Nanjing Roast Duck, has an even longer history and is considered the predecessor to Beijing's version. It’s regarded as the pinnacle of southern Chinese duck cuisine and is often compared with Beijing Roast Duck, with both being celebrated as "the Northern and Southern Duck Pair." Jinling Roast Duck is defined by its core features: a rich, savory brine, crispy skin, tender meat, and a perfect balance of sweet and salty flavors. This is an essential part of everyday Nanjing dining.

Jinling Roast Duck is carefully selected from ducks raised in the southern suburbs of Nanjing. The ducks have tender meat and evenly distributed fat. They are marinated with Sichuan pepper salt and other spices for 8 hours to allow the duck to fully absorb the flavors. The skin is inflated to make it taut, then dipped in boiling water and air-dried to create crispy skin. The ducks are roasted in a traditional clay oven, where the oven walls are first heated with pine wood until white-hot, then the open flame is removed, and the heat is used to slow-roast the ducks. The ducks are stuffed with water to achieve the “roasted outside, steamed inside” effect, ensuring the skin stays crisp while the meat remains juicy and tender.

When the roast duck is done, the skin is golden and crispy, and the meat is tender and juicy, with a slight fragrance of fruitwood. The duck meat is lean but not dry, perfectly balanced with the flavor of the braising sauce. Jinling Roast Duck is a staple on Nanjing dining tables, whether for breakfast, a regular meal, or a gathering with friends.

Recommended restaurant: Jin Hongxing Duck Restaurant, but be sure to make a reservation before you go, as there’s often a long wait.

Jinling Roast Duck is a living fossil of Nanjing's millennia-old culinary culture. It evolved from the imperial court to the streets and has traveled from Jiangnan to the North, conquering countless taste buds with its unique "brine supremacy" flavor. For Nanjing locals, enjoying a serving of roast duck with hot braising sauce is the purest form of happiness. For visitors, tasting Jinling Roast Duck is a way to understand the soul of Nanjing—the warmth of its street food culture and its rich historical background.

If you enjoy drinking, you might want to try pairing your salted duck or Jinling Roast Duck with osmanthus wine. This would make for a truly delightful culinary experience.

After enjoying the food in Nanjing, don't rush to your next stop. Be sure to visit Zhan Garden and Xu Garden to appreciate the epitome of classical Chinese architecture. Take the time to enjoy the Nanjing Ping Tan (Nanjing storytelling music) in a local tea house and experience the beauty of traditional Chinese music.