Duck soaked in brine,a most classic Nanjing food

Duck soaked in brine A most classic Nanjing food. This cold dish exemplifies Nanjing chef’s unparalleled skills in cooking the fowl. The duck meat is well-seasoned, juicy and tender. Bones are easy to get rid of. To make the dish, free-range ducks are first simmered in brine, hung to dry for around three days and then served as chops.