At the table
Eat the cut meat and skin, separating out bones. Ask for smaller pieces if needed; try the duck before adding a dip.
Contains duck; not vegetarian or vegan. Cut pieces may contain small or sharp bones. Check brine and dipping-sauce ingredients for dietary restrictions.
The representative preparation has no chili; Sichuan pepper gives a different sensation. Brine aromatics and dipping sauces vary between recipes.
Tender, non-chili meat may suit children who eat duck if an adult removes all bones and cuts it into pieces they can comfortably chew. Keep dips separate.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
It can be cut for a cold plate; brine formulas differ.
In some versions
Recipes vary by restaurant.
How does it taste?
Salty and savory
- Chili heat
- Texture
- Tender flesh and pale skin.
- How it’s made
- Salt-cure, brine, dry and cook the duck.
It can be cut for a cold plate; brine formulas differ.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
Ask if they have it first
请问你们有南京盐水鸭吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Salt and Patience in Nanjing
A traditional Nanjing salted-duck preparation begins with a rub of toasted salt and Sichuan pepper, followed by a rest in aromatic brine and cooking in a separate fragrant liquor. The result is savory duck with pale skin, served in cut pieces. Ginger, scallions and star anise appear in this preparation; other aromatics vary by recipe. Enjoy the meat and skin while taking care around the bones.