For a long time, duck has had a close relationship with Jinling (another name for Nanjing). Jinling residents are renowned for their duck cooking.

As early as 1,400-plus years ago in the Northern and Southern Dynasties, Jingling residents were good at cooking ducksand famous for their steamed roast duck and salted duck. As time went by, Jingling people keep improving their duck cooking skills.

They make various kinds of duck: crispy fried duck, duck with tomato sauce, fried duck wrapped with egg custard, duck stuffed with eight delicacies, Jinling duck neck, duck web cooked with green pepper.

Besides of these kinds of ducks, the Jingling people are also skilled at cooking the viscera such as duck’s gizzard, pancreas, intestines and blood. Even the duck fat is used to make crispy cake. Due to the tradition of cooking and eating duck, Jinling is known as the “Duck Capital”.

A Jinling duck feast features various tastes, duck dishes and delicate cooking skills, unique and marvelous. The feast, with the best duck cooking skills in the country, appeals to people from both the north and the south of China.

Nowadays, the Jinling Duck Feast has been rejuvenated and people can enjoy this authentic Jingling duck recipe in restaurants like the Xiao Chuniang Delicate Dish Restaurant.