南京特产盐水鸭导游词
南京关于鸭子的顺口溜
南京关于鸭子的顺口溜南京啊，那可是鸭子的天堂！在南京，鸭子可真是无处不在，融入了南京人的生活点滴呢。
你说南京人有多爱鸭子？嘿，那简直没法形容！走在南京的大街小巷，到处都能闻到那香喷喷的鸭子味儿。
盐水鸭、烤鸭、板鸭……各种做法，各有各的美味。
盐水鸭，那可是南京鸭子的代表之一呀！那鲜嫩的鸭肉，咸淡适宜的味道，啧啧，吃上一口，仿佛整个世界都美好了起来。
就好像是炎热夏天里的一阵凉风，让人浑身舒畅，你能想象到那种感觉吗？烤鸭也不遑多让啊！那脆脆的皮，肥而不腻的鸭肉，蘸上特制的酱料，用薄饼一卷，放进嘴里一咬，哎呀呀，那滋味，真的是绝了！就跟过年放鞭炮一样让人开心和兴奋呢。
南京人买鸭子那也是一道独特的风景。
经常能看到长长的队伍排在鸭子店门口，大家都耐心地等着，就为了那一口美味的鸭子。
这场景，就跟追星的粉丝排队等签名似的，可热闹了。
而且啊，南京人吃鸭子可不分时候，早餐可以来一点盐水鸭，午餐可以吃烤鸭，晚餐还能再来份板鸭。
不管啥时候，只要想吃，鸭子就会出现在餐桌上。
“没有一只鸭子能活着走出南京”，这句话可真不是吹的呀！南京人吃鸭子的花样那叫一个多。
除了直接吃鸭肉，鸭血粉丝汤也是大名鼎鼎。
鲜美的汤，滑溜溜的鸭血，再加上爽口的粉丝，一碗下去，肚子饱饱的，心里也暖暖的，这感觉像不像冬天里烤着火炉呀？还有鸭四件、鸭油酥烧饼等等，都是和鸭子有关的美味呢。
南京的鸭子文化呀，那是一代一代传承下来的。
从小孩子到老人，都对鸭子有着深厚的感情。
家里来客人了，买只鸭子；逢年过节了，买只鸭子；自己嘴馋了，还是买只鸭子。
鸭子已经不只是一种食物，更是南京人生活中的一部分，就跟每天要吃饭睡觉一样自然。
你说其他地方也有鸭子呀，那能一样吗？南京的鸭子就是有它独特的魅力。
盐水鸭
南朝梁的吴均(467—520）在《续齐谐记》中写道：“阴历屈原五 ） 南朝梁的吴均 续齐谐记》中写道： 月 五日投汨罗而死，楚人哀之。每至此日，竹筒贮米，投水祭之。 五日投汨罗而死，楚人哀之。每至此日，竹筒贮米，投水祭之。汉建武 中，长沙欧回，白日忽见一人，自称三闾大夫，谓曰：‘君当见祭，甚 长沙欧回，白日忽见一人，自称三闾大夫，谓曰： 君当见祭， 但常所遗，苦蛟龙所窃。今若有惠，可以楝树叶塞其上， 善 。但常所遗，苦蛟龙所窃。今若有惠，可以楝树叶塞其上，以五彩丝 缚之。此二物，蛟龙所惮也。 回依其言。世人作粽， 缚之。此二物，蛟龙所惮也。’回依其言。世人作粽，并带五色丝及楝 叶，皆汨罗之遗风也。” 皆汨罗之遗风也。
盐水鸭
粽子 八宝粥
真好吃！ 真好吃！
蟹黄汤包 酸菜鱼 作者：姜士兵 黄桥烧饼 粽子
盐水鸭是南京有名的特产，久负盛名， 盐水鸭是南京有名的特产，久负盛名，至今已有一千 多年历史。此鸭皮白肉嫩、肥而不腻、香鲜味美，具有香、 多年历史。此鸭皮白肉嫩、肥而不腻、香鲜味美，具有香、 嫩的特点。每年中秋前后的盐水鸭色味最佳， 酥、嫩的特点。每年中秋前后的盐水鸭色味最佳，是因为 鸭在桂花盛开季节制作的，故美名日：桂花鸭。 鸭在桂花盛开季节制作的，故美名日：桂花鸭。 在南京，有一个大名鼎鼎的南京夫子庙。 在南京，有一个大名鼎鼎的南京夫子庙。而夫子庙与 盐水鸭则有着千丝万缕的联系。据传清代， 盐水鸭则有着千丝万缕的联系。据传清代，也就是盐水鸭 刚刚流行的时候， 刚刚流行的时候，南京的夫子庙贡院一带是考生云集的地 那个时候考生不像现在，特别勤奋，特别努力。 方。那个时候考生不像现在，特别勤奋，特别努力。那时 候考生还非常流行吃喝玩乐和行贿送礼之风。说来也奇怪， 候考生还非常流行吃喝玩乐和行贿送礼之风。说来也奇怪， 送礼呢他们也不送金银财宝，名烟名酒什么的， 送礼呢他们也不送金银财宝，名烟名酒什么的，他们就时 髦送南京的盐水鸭，南京板鸭。由此，南京的板鸭， 髦送南京的盐水鸭，南京板鸭。由此，南京的板鸭，盐水 开始走向全国。据说那个时候慈禧太后， 鸭，开始走向全国。据说那个时候慈禧太后，每年都要到 这个地方采购五百只盐水鸭和板鸭带回去。 这个地方采购五百只盐水鸭和板鸭带回去。可见这个板鸭 有多好吃了， 有多好吃了，而且那个时候板鸭和盐水鸭还得到一个响当 当的名头叫南京贡鸭。 当的名头叫南京贡鸭。
南京盐水鸭
店 生 意 都 很 火爆 ， 门前 常 店
着很 长 的 队伍 。 排 队 的人 但 点 都 不 急 躁 ， 了 美 食 ， 们 甘 为 他
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鸭 回 去 馈 赠 亲友 。 当我 走 在 路 上 ， 见 前 方 有 “ 花 鸭 ” 时 ， 每 看 桂 店 总 受 不 了诱 惑 ， 常 会 走 进 去 买 些 盐 水 鸭 ， 后 迫 不 及 待 地 闻一 闻 ， 时 然
着 无 情 的 风 使 劲摇 摆 。 佛 在 跳 摇 摆 舞 。 小 仿
说 到 南 京 ． 们 便 人 会 不 由 得 联 想 到 盐 水 鸭 ！作 为 南 京人 ． 当 我
然 是 南 京 盐 水 鸭 的 忠
实粉 丝 啦 ！
花 小 草 被 风 雨 折 腾 得 无 比 纤 弱 ， ， 花 瓣 瞧 那
已被 吹 掉 了好 几 片 。 草 也 被 风 雨 吹 打 得 前 小
仰 后 翻 ， 像 是 在 向 风 雨 求 饶 。可是 。 雨 却 好 风 变本 加 厉 ， 刮 得 更 狠 ， 也 下 得 更 大 ， 风 雨 大雨
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小 作者从 色 、 、 香 味三 个方面 详细 介绍 了南京 盐水鸭 。细细 品
读 文 中 这 些 生 动 的 语 句 ，好 似 在
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好 美的雨景啊 ！小作者观 察仔
去哪儿吃：南京盐水鸭大有来头
去哪儿吃：南京盐水鸭大有来头文、摄/芦艳南京的制鸭技艺久负盛名，早在1400年前的南朝，鸭子已是金陵民间爱好的食品。
盐水鸭又叫板鸭，是用盐腌制而成，因其肉质细嫩紧密如板，故名板鸭。
明清时南京更流传“古书院，琉璃塔，玄色缎子，咸板鸭”的民谣，地方官员总要挑选板鸭进贡皇室，所以又称“贡鸭”；朝庭官员在互访时以板鸭为礼品互赠，故又有“官礼板鸭”之称。
南京盐水鸭“清而旨，久食不厌”，有“六朝风味”、“百门佳品”的美誉。
《白门食谱》中也曾记载，七家湾西小巷内王厨盐水鸭。
金陵八月时期，盐水鸭最著名，人人以为肉内有桂花香也。
王厨此鸭，四时皆佳，其肥而嫩，尤为外间八月所售之盐水鸭不能及。
故金陵人士，无不知王厨盐水鸭之名也。
时至今日，《白门食谱》中记载的盐水鸭店已消失，南京城内又能吃到哪些延续至今的鸭类美味呢？南京人有多爱吃鸭？吃货们常常调侃，“没有一只鸭子能活着离开南京”。
从盐水鸭的发源地湖熟鸭子到南京城里的特色小店，再到名气很大的宾馆饭店，都有市民推荐。
虽说各有所好，但有一些店获得的推荐还是比较集中的，比如金陵饭店、南京大牌档、章云板鸭、陈家鸭子、王家鸭子就有不少老饕认为，这些地方的鸭子，有老南京的味道。
金陵饭店——“最土豪”盐水鸭 选料如选妃“肉质细腻、口感爽滑、有淡淡的香气。
”金陵饭店出品的盐水鸭，代表着南京盐水鸭的顶级水准。
这是一只“土豪”级的盐水鸭。
之所以说是“土豪”，主要体现在两大方面：一，价格是街边超市盐水鸭售价的2-3倍；二，金陵盐水鸭做工口味是完美的，更容易吃到儿时那种盐水鸭的味道。
金陵饭店的鸭子都是上等麻鸭，选鸭如选妃子，每只都仔细称量，严格控制在3.8斤到4.2斤，超重的和偏瘦的都不符合要求，后期均会影响口感。
每只盐水鸭都经过厨师们的精挑细选，每只鸭子甚至都有专人负责。
如果鸭子褪毛后发现表皮有一丝伤痕，都不会进行选用。
如果生态鸭在饲养过程中表皮有伤，在后期制作过程中，表皮破损的区域，鸭肉味道就会咸，咸淡不均会带来口感问题。
介绍南京盐水鸭的英语作文
介绍南京盐水鸭的英语作文全文共3篇示例，供读者参考篇1Nanjing's Iconic Salted Duck: A Culinary Delight Steeped in TraditionAs a student in the ancient city of Nanjing, I've come to appreciate the rich culinary heritage that surrounds me. Among the many delicacies that grace the tables of local eateries, one dish stands out as a true embodiment of Nanjing's cultural identity – the humble yet exquisite salted duck. This unassuming delicacy has woven itself into the fabric of our city's culinary tapestry, captivating the hearts and palates of generations with its unique blend of flavors and time-honored techniques.The origins of Nanjing's salted duck can be traced back centuries, when the practice of salt-curing meats was a necessity for preservation in the days before refrigeration. What began as a pragmatic solution to extend the shelf life of poultry has evolved into a cherished tradition that has withstood the test of time. Today, the salted duck is not merely a dish; it is a living testament to the ingenuity and resourcefulness of our ancestors,a culinary heirloom that connects us to our past while delighting our senses in the present.The process of creating this masterpiece is a labor of love that requires patience, skill, and adherence to time-honored techniques. It begins with the careful selection of plump,farm-fresh ducks, which are meticulously cleaned and prepared for the curing process. The birds are then generously coated with a mixture of coarse salt and Chinese spices, including star anise, cinnamon, and Sichuan peppercorns. This aromatic blend not only acts as a preservative but also infuses the duck with a depth of flavor that is both complex and alluring.Once coated, the ducks are tightly packed into earthenware crocks or wooden barrels, where they undergo a transformation through the magic of time and salt. Over the course of several weeks, the salt gradually draws out excess moisture from the meat, concentrating its flavors and creating a unique texture that is both tender and succulent. As the curing process progresses, the ducks are periodically flipped and repositioned, ensuring an even distribution of salt and spices throughout the meat.When the curing is complete, the salted ducks are carefully rinsed and hung to air-dry, allowing their flavors to further develop and intensify. It is at this stage that the true artistry ofNanjing's salted duck becomes apparent, as skilled chefs meticulously prepare and present the dish for eager diners.In Nanjing's bustling eateries and family-run restaurants, the salted duck is often served in a variety of ways, each showcasing the versatility and depth of this culinary marvel. One popular preparation involves simmering the duck in a fragrant broth infused with ginger, scallions, and rice wine, resulting in a rich and flavorful soup that warms the soul. Alternatively, the duck can be sliced and pan-fried, creating a crispy exterior that gives way to a tender, succulent interior bursting with the complex flavors of salt and spice.Perhaps the most iconic presentation of Nanjing's salted duck is the "duck wrapped in pancakes," a traditional dish that has graced the tables of emperors and commoners alike. In this preparation, the succulent duck meat is shredded and wrapped in thin, delicate pancakes, often accompanied by slivers of cucumber, scallions, and a drizzle of sweet and savory sauce. Each bite is a harmonious fusion of textures and flavors, a delightful interplay of saltiness, sweetness, and the unmistakable aroma of spices that transport the diner on a sensory journey through Nanjing's culinary heritage.Beyond its gastronomic delights, the salted duck holds a special place in the hearts of Nanjing's residents as a symbol of our city's resilience and perseverance. During times of hardship and scarcity, this humble dish has sustained generations, providing nourishment and comfort when resources were scarce. Even today, as our city continues to evolve and modernize, the salted duck remains a constant reminder of our roots, a culinary touchstone that grounds us in our rich cultural heritage.As a student in Nanjing, I take immense pride in being able to experience and appreciate this iconic dish firsthand. Whether savored in a bustling restaurant or prepared with love in a family kitchen, the salted duck is more than just a meal; it is a celebration of our city's history, a testament to the enduring spirit of our people, and a cul篇2Nanjing's Legendary Salted Duck: A Culinary AdventureAs a student in Nanjing, I've had the privilege of experiencing some of the most incredible culinary delights this ancient city has to offer. Among the many mouth-watering dishes, one stands out as a true local legend – the famous Nanjing salted duck. This delicacy is more than just a meal; it's acelebration of tradition, flavor, and the art of preservation that has been passed down for generations.The origins of Nanjing's salted duck can be traced back to the Ming Dynasty, when the city was the capital of China. During those times, the lack of refrigeration and the need forlong-lasting food led to the development of this unique curing process. The technique involves rubbing the duck with a special blend of salt, spices, and various herbs, allowing it to cure for several weeks until it reaches the perfect level of saltiness and flavor.As I walk through the narrow streets of Nanjing's old town, the aroma of salted duck wafts through the air, tantalizing my senses and beckoning me to explore further. Small shops and vendors line the sidewalks, each offering their own version of this iconic dish, each with their own closely guarded secret recipes.One of the things that fascinates me about Nanjing's salted duck is the sheer variety of ways it can be prepared and enjoyed. Some prefer it simply steamed or boiled, allowing the pure flavors of the meat and curing process to shine through. Others enjoy it stir-fried with vegetables, creating a harmonious blend of textures and tastes. And for the truly adventurous, there'seven a version where the salted duck is deep-fried until crispy, resulting in a delightfully salty and crunchy treat.But the culinary journey doesn't end there. Nanjing's salted duck has also found its way into various other dishes, each showcasing the versatility and creativity of the local chefs. One of my personal favorites is the salted duck soup, where the rich broth is infused with the essence of the cured meat, creating a depth of flavor that is simply unmatched.Another popular dish is the salted duck rice, where the shredded meat is mixed with fragrant rice and a variety of vegetables, creating a harmonious blend of flavors and textures. And for those with a sweet tooth, there's even a salted duck pastry, where the savory meat is encased in a flaky, buttery crust, creating a delightful contrast of flavors.As I indulge in these culinary delights, I can't help but appreciate the rich history and tradition behind each bite. The salted duck is more than just a dish; it's a testament to the ingenuity and resilience of the Nanjing people, who have perfected this art of preservation over centuries.But what truly sets Nanjing's salted duck apart is the passion and dedication of the local vendors and chefs. Each one takes immense pride in their craft, carefully guarding their familyrecipes and techniques, ensuring that every bite is a true representation of this culinary heritage.As I sit in a tiny restaurant, savoring every morsel of my salted duck dish, I can't help but feel a sense of wonder and gratitude. This is more than just a meal; it's a journey through time, a celebration of tradition, and a testament to the enduring spirit of Nanjing's culinary legacy.Whether you're a local or a visitor, experiencing Nanjing's salted duck is an absolute must. It's a culinary adventure that will tantalize your taste buds, ignite your senses, and leave you with a newfound appreciation for the rich cultural tapestry that makes this city so unique. So, the next time you find yourself in Nanjing, be sure to embark on this flavorful journey and let the legendary salted duck transport you to a world of culinary delight.篇3Nanjing Salted Duck: A Mouthwatering Local DelicacyAs a student in Nanjing, I've had the opportunity to try many local delicacies, but none quite as unique and delicious as the famous Nanjing salted duck. This dish is a true culinary gem, steeped in rich history and tradition, and a must-try for anyone visiting this ancient city.The Origins of Nanjing Salted DuckNanjing has a long-standing reputation for its duck dishes, dating back to the Ming Dynasty (1368-1644). During this time, the city was the capital of China, and its residents developed a particular taste for duck meat. However, the salted duck as we know it today originated in the late Qing Dynasty (1644-1912).The story goes that a clever chef discovered a way to preserve duck meat by salting it, allowing it to be stored and enjoyed for a more extended period. This preservation method was particularly useful during the hot summers when fresh meat would spoil quickly. The salted duck quickly became a local favorite, and its popularity has endured to this day.The Making of Nanjing Salted DuckThe process of making Nanjing salted duck is a labor of love, requiring patience and skill. First, fresh ducks are carefully selected and cleaned, ensuring only the highest quality birds are used. Next, the ducks are rubbed with a special mixture of salt, spices, and other secret ingredients. This step is crucial, as the seasoning not only preserves the meat but also infuses it with a unique flavor.Once seasoned, the ducks are hung and left to air-dry for several days, allowing the salt to penetrate deep into the meat. This drying process is what gives the salted duck its distinctive texture and concentrated flavor.After the drying period, the ducks are ready to be cooked. Traditional methods involve steaming or braising the salted duck, often with various aromatics and seasonings to enhance the flavors further.The Flavors and Textures of Nanjing Salted DuckBiting into a perfectly prepared Nanjing salted duck is a true sensory experience. The meat is incredibly tender and juicy, with a rich, salty flavor that lingers on the palate. The saltiness is perfectly balanced, never overpowering, and complemented by a subtle sweetness and a hint of spice.One of the most remarkable aspects of this dish is the texture. The salting and drying process results in a unique, almost ham-like consistency, with a slight chewiness that adds to the overall enjoyment. The skin, when properly rendered, is crispy and flavorful, providing a delightful contrast to the tender meat.Serving and Enjoying Nanjing Salted DuckNanjing salted duck is often served in various ways, each highlighting its unique flavors and textures. One popular preparation involves slicing the salted duck and serving it as a cold appetizer, accompanied by a tangy dipping sauce made with vinegar, soy sauce, and aromatic spices.Another classic dish is the salted duck soup, where chunks of the salted duck are simmered in a rich broth, often with various vegetables and noodles. This hearty and comforting soup is a staple during the colder months and a beloved local favorite.For a more substantial meal, the salted duck can be stir-fried with vegetables or served with rice or noodles. The combination of the salty, savory duck and the fresh, crisp vegetables creates a harmonious balance of flavors and textures.Nanjing Salted Duck: A Cultural IconBeyond its culinary significance, Nanjing salted duck holds a special place in the city's cultural heritage. It is a source of pride for the local community and a symbol of their rich culinary traditions.Many long-standing restaurants and eateries in Nanjing have been serving this dish for generations, using closely guarded family recipes passed down through the years. Visitingthese establishments is not just about enjoying a delicious meal but also about experiencing a part of Nanjing's living history.Furthermore, the salted duck has become a popular souvenir for visitors to take home, allowing them to share a taste of Nanjing with friends and family. Specialty shops and markets offer vacuum-packed salted ducks, ready for travel and perfect for those seeking an authentic culinary memento.ConclusionNanjing salted duck is more than just a dish; it is a testament to the city's rich culinary heritage and a source of immense pride for the local community. As a student in Nanjing, I feel fortunate to have access to this delicacy and to witness firsthand the passion and dedication that goes into its preparation.Whether enjoyed as a cold appetizer, a warming soup, or a main course, Nanjing salted duck is a true gastronomic delight. Its unique flavors and textures are a reflection of the city's history and culture, and a reminder of the enduring legacy of traditional Chinese cuisine.If you ever find yourself in Nanjing, make sure to seek out this local delicacy. Indulge in the salty, savory goodness of thesalted duck, and allow yourself to be transported through time and tradition with every delicious bite.。
南京盐水鸭英文介绍.概要
According to the "Chen" recorded,CHEN Qi army in the northern suburb of Nanking clash outside the area covered Zhoushan,CHEN "everyone wrapped rice, match with duck", "cooking rice cooked duck" made morale, and finally hit the public with less, victory and go back.
南京盐水鸭是中国历史上唯一一种低温畜禽产品，和传统的腌腊制品 完全不一样。盐水鸭是低温熟煮，经过一个小时左右的煮制，使得盐 水鸭的嫩度达到一定程度。低温熟煮盐水鸭肌肉储水性好，保持了鸭 肉的多汁性。
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Osmanthus duck production of sophisticated,"Fried salted, clear halogen complex," added duck mellow, "speculation dry" reduce duck fat, this thin and retract, "cooked enough," eat a good taste.
最迟明初南方盐水鸭已享有厚誉，一直盛名不衰。明代有 首民谣：“古书院，琉璃截，玄色锻子，盐水鸭”。
Production Process Process characteristics（工艺特点）
Nanjing salted duck is the only kind of low on Chinese history and poultry products, and traditional cured product is completely different. Cold cooked salted duck is cooked, about an hour after cooking, making tenderness salted duck reaches a certain level. Cryogenic storage of cooked boiled salted duck muscle is good, maintaining a duck's juiciness.
地方文化：南京土品特产
南京盐水鸭盐水鸭是南京的著名特产，至今已有一千多年的历史。
南京盐水鸭一年四季皆可制作，腌制复卤期短，现做现卖，现买现吃。
此鸭皮白肉嫩，肥而不腻，香鲜味美，具有香、酥、嫩的特点。
每年桂花盛开季节制作的称桂花鸭，据《白门食谱》记载“金陵八月时期，盐水鸭最著名，人人以为肉内有桂花香也”。
南京板鸭南京板鸭驰名中外。
明清时南京就流传“古书院，琉璃塔，玄色缎子，咸板鸭”的民谣，可见南京板鸭早就声誉蜚然了。
板鸭是用盐卤腌制风干而成，分腊板鸭和春板鸭两种。
因其肉质细嫩紧密，像一块板似的，故名板鸭。
南京板鸭的特点是：外形饱满，体肥皮白，肉质细嫩紧密，食之酥、香、板、嫩，回味返甜。
质量好的板鸭体表光、白、无毛、无皱纹、肌肉切面平整紧密，呈玫瑰红色，而且色调一致，以竹扦刺入腿肌与胸肌内，拔出后可以闻到香味。
南京鸭肫咸鸭肫是南京有名的土特产品之一，至今已有两百多年的历史。
南京鸭肫形状扁圆，肉质紧密，携带方便。
肫肉紧韧耐嚼，滋味悠长，无油腻之感，是老少皆喜爱的佳肴珍品。
考试用书南京雨花石雨花石是南京特有的旅游纪念品，盛产于雨花台、六合、江浦等地。
雨花石质地坚硬，是石英、玉髓和蛋白石形成的珍贵宝石，俗称“雨花玛瑙”。
从欣赏角度来说，其精品可以从色、纹、质、形四个方面看，四者皆备者为上品。
仔细欣赏雨花石，其中藏有山川云彩、人物神仙、花鸟虫鱼，色彩艳丽，变化万千。
人们多爱将其置于水盂中，陈设于书斋、案头，不失为高雅之物。
一些南京手工艺人还以雨花石为原料，将其琢磨成各种戒面，项坠和耳坠等工艺品，其中选料上乘，加工精美者，与其它宝石同样珍贵。
南京云锦云锦是南京传统的提花丝织工艺品，因其织纹美如彩云而名。
其生产发端于南朝，形成于元朝。
清代在南京设有“江宁织造署”，专门督办云锦，组织生产龙衣蟒袍和花纱缎匹，供皇室御用或赏赐臣僚，赠送外国使臣，云锦织造盛极一时。
如今生产的云锦除出口做高档服装面料及供少数民族服饰、演出服饰外，又发展了新的花色品种，如云锦台毯、靠垫、被面、提包、马夹、领带、挂屏等日用工艺品，并根据消费者需要，用各种纸盒包装。
南京金陵盐水鸭
正宗南京味金陵饭店盐水鸭出品/金陵饭店金陵饭店开张之初，为了确保金陵盐水鸭的质量，酒店师傅们踏遍各地，寻找百年以上的老卤，并制订了一套较为先进的管理方法“HACCP控制参数”。
从鸭子品种、生长环境、食料、生长期、宰杀要求、运输条件，鸭体重量、腌制、浸卤、复卤、清卤、吊吹、烹饪配方、焖焐、摆放要求，及生产环节的温度和湿度、装盘，食用时间都作了严格的规定，确保金陵盐水鸭清嫩鲜香，口味适中、南北均宜。
口诀云：“熟盐擦，清卤复，吹得干，焐得透，皮白肉红嫩骨头绿。
” 进货及验货环节首先在饲养方面，金陵盐水鸭要求在山清水秀的环境下进行饲养，对饲养的过程、时间、饲料都有明确的规定。
传统的优良品种湖熟麻鸭因其毛色和货源的稳定性不够理想，为此金陵饭店精选南京、湖熟、高淳等地出产，以谷物喂养的樱桃谷鸭后代——白鸭。
樱桃谷鸭在中国的大规模推广优化培育开始于1991年。
当时英国首相撒切尔夫人访华，把樱桃谷鸭带入中国。
樱桃谷鸭源于中国鸭种“北京鸭”，在20世纪50年代末，金陵盐水鸭是南京的一张名片，并作为走亲访友之礼品互相馈赠，走出南京，走向世界。
盐水鸭作为金陵特色名肴在国内外许多地区成功举办过多期美食节，名扬海内外。
盐水鸭既是寻常人家吃得起的家常美食，也是五星级酒店重要宴席上之佳品。
初加工环节将生鸭胚放入清水（温度为15℃）中，漂洗时间１小时以去尽其血水，洗净沥干。
一位英国农场主“J•尼克森”通过长年的遗传选择试验，优化繁育成世界著名的瘦肉型鸭，又从英国回到了中国。
它具有生长快、瘦肉率高、肉质鲜嫩、脂肪少、货源稳定性强等优点。
其次，金陵盐水鸭的原材料选用也十分讲究。
要求：（1）净膛光鸭胚品种标准为重量2000克，上下100克限度 ；（2）外表无破皮，无外伤、无淤血、无斑疖、无幼毛；（3）摸鸭嘴和胸骨。
嫩鸭嘴壳根部软、胸骨尖也嫩软。
高邮鸭樱桃谷鸭麻鸭腌制环节将生鸭胚控干水分后，用精盐150克、花椒20粒合在一起炒热即成炒盐。
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南京特产盐水鸭导游词Tour guide of Nanjing specialty salted duck
南京特产盐水鸭导游词
南京以“博爱之都”闻名海内外，是江苏省的省会城市，全省政治、经济和文化中心。
全市面积6598平方公里，常住人口为800万人，下辖11区2县。
南京位于长江下游的中心地带，主要是丘陵盆地地形，城区附近东有紫金山，西有清凉山，南有牛首山，北有栖霞山。
紫金山由东向西延伸，从南京城中横穿而过，使南京城南城北形成了两条水系，南为秦淮河，北为金川河。
除此之外，还有玄武湖和莫愁湖宛如两颗璀璨的明珠镶嵌在南京的城东和城西。
山与水的交织，共同造就了地形险要，山水壮丽的南京城。
由于南京城山环水绕，自古就是兵家必争之地。
公元前472年，越王勾践命范蠡最早在此建城，也就有了南京的第一个名字“越城”。
从越城算起，南京的建城史已有近2500年。
古城南京具有深厚历史文化底蕴，位列我国四大古都之一，在此定都的朝代有：东吴、东晋、南朝时的宋、齐、梁、陈、以及后来的南唐、明初、太平天国和中华民国，故而南京又被称作“六朝古都”、“十朝都会”。
历朝历代为南京留下了许多名字，如：金陵、秣陵、建邺、建康、蒋州、江宁、昇州、集庆、应天、天京等，有些名字作为南京的地名沿用至今。
南京的得名来源于明朝初年，当时的南京叫应天府，朱元璋曾经打算把都城迁到开封，将开封命名为北京，应天府称南京，后来国都虽然没有迁成，但是南京的名称却一直保
留下来。
南京特产是什么呢？盐水鸭是南京特产之一，大家跟着我一起去了解了解吧！
南京盐水鸭
盐水鸭是南京有名的特产，久富盛名，至今已有一千多年历史。
南京盐水鸭一年四季皆可制作，腌制复卤期短，现做现卖，现买现吃，不宜久藏。
此鸭皮白肉嫩、肥而不腻、香鲜味美，具有香、酥、嫩的特点。
每年中秋前后的盐水鸭色味最佳，是因为鸭在桂花盛开季节制作的，故美名日：桂花鸭。
《白门食谱》记载：“金陵八月时期，盐水鸭最著名，人人以为肉内有桂花香也。
”桂花鸭“清而旨，久食不厌”，是下酒佳品。
逢年过节或平日家中来客，上街去买一碗盐水鸭，似乎已成了南京世俗的礼节。
南京盐水鸭提起南京美食，最大名鼎鼎的一定要数盐水鸭了，盐水鸭皮白肉嫩、肥而不腻、香鲜味美，具有香、酥、嫩的特点。
盐水鸭已有一千多年历史，至今还是我们南京人家中平时下酒，节假日里宴客不可缺少的一道菜。
盐水鸭又以八月桂花飘香的时节最为味美，是因为鸭在桂花盛开季节制作的，鸭肉会带有桂花的香气，所以美名曰“桂花鸭”。
逢年过节或平日家中来客，上街去买一碗盐水鸭，似乎已成了南京世俗的礼节。
南京人对鸭子情有独钟，南京人的餐桌上素有“无鸭不成席”之说，且食鸭很有讲究，如春天吃的是春板鸭和烤鸭。
夏季用琵琶鸭煨汤祛暑清热。
冬季则是板鸭风靡市场。
盐水鸭则四季都有。
从古到今，南京人都非常爱吃鸭子，可以说是把鸭子从头吃到尾，从里吃到外，所以南京被称为“鸭城”。
即有新鲜的各色盐水鸭，又有鸭肫、鸭腰、鸭肝、鸭心等“鸭四件”。
而大多数南京人爱吃的估计还是桂花鸭了。
我吃了以后总是回味无穷。
相传桂花鸭还有一个真实的传说：
在元朝末年，朱元璋打算在江苏安徽一带起义，计划在8月15月圆之夜起事，规定联络暗号为“驱元兵，杀”，谁料，事前走漏了消息，使元朝统治者调兵遣将，占领了各地要道，准备在8月15早上，到处搜查。
元兵先从江南统治者的核心地区南京搜起，而南京老百姓为了保护起义军秘密，便合谋把“驱元兵，杀”改为“吃月饼，杀鸭子”。
那天元兵果然来查，一问，老百姓们都不约而同地说：“这是咱们南京人过八月节的习惯，每家每户都要做月饼、杀鸭子。
”元兵们听了，疑团顿解，知道是听错了，撤回了兵。
就这样南京老百姓面临的一场危机，终于安然度过了。
后来朱元璋在南京做了皇帝，感谢老百姓的掩护，便规定中秋节，每家每户不仅要吃月饼，还要吃鸭子，以纪念此事。
江苏南京鸭业协会南京市行政区划范围。
地理坐标为东经118°22′00〞～119°14′00〞，北纬31°14′00〞～32°37′00〞，AGI20xx-02-891南京盐水鸭为农产品地理标志产品。
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