Jiangsu Nanjing Salted Duck

关于江苏南京盐水鸭

江苏菜历史悠久，南京盐水鸭是其代表菜肴之一。其味道清淡甘甜，制作精细。擅长炖、煮、煨、蒸，充分体现了苏菜的烹饪智慧。

食材清单

• 鸭子 1
• 盐30克
• 适量食用油
• 2汤匙酱油
• 料酒2勺
• 糖 少许

制作步骤

1. 1、鸭子洗净，用竹签在表面扎一些小孔，方便调味。
2. 2、将盐、料酒、酱油、五香粉等调味料均匀涂抹全身，腌制2小时以上（冷藏隔夜更佳）
3. 3. 将烤箱预热至200°C（空气炸锅预热至180°C）
4. 4.将鸭子放入烤盘中，刷上蜂蜜水或油
5. 5. 放入烤箱中层烤30-40分钟，中途翻面，刷上酱汁。
6. 6.烤至表面金黄香味四溢，内部熟透。取出晾干一会儿，然后切成块装盘即可。

文化小知识

Nanjing Salted Duck embodies the culinary essence of Jiangsu cuisine. Jiangsu cuisine is one of the eight major cuisines in China, represented by Nanjing cuisine and Yangzhou cuisine. Jiangsu cuisine pays great attention to each dish and its preparation is extremely meticulous. Lion's head, braised pork in boiling water, and squid are all classic representatives of Jiangsu cuisine. In Jiangsu, people are very particular about the selection of ingredients and the control of heat. Nanjing Salted Duck is the epitome of this ingenuity.