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Introduction to GIs under the China-EU Agreement on Geographical Indications (5): Nanjing Salted Duck
2021-06-18 16:02

The China-EU Agreement on Geographical Indications officially entered into force on March 1, 2021. It is China’s first bilateral comprehensive and high-level agreement on the protection of geographical indications (GIs), and an important and practical outcome in the development of China-EU economic and trade relations in recent years.

We will continue to introduce to you the first batch of 100 Chinese GIs and 100 European GIs under the Agreement, to better protect and market them to meet the needs of consumers on both sides for a better life.

GI Episode 5: Nanjing Salted Duck

“No duck can swim across the Yangtze River alive”, an online comment used to describe Nanjing residents’ love for ducks.

Nanjing, capital of Jiangsu Province, sits in the middle and lower reaches of the Yangtze River and is dotted with rivers and lakes, making it an ideal home to ducks. Duck breeding in Nanjing was first recorded in the Spring and Autumn Period and the Warring States Period (770-221 B.C.). Nanjing’s duck dishes had already gained fame by the Six Dynasties Period (222-589 A.D.). The dish of Nanjing Salted Duck appeared in The History of Southern Dynasties, Chronicle of the Southern Qi Dynasty (479-502), Record of Precious Dishes (Shi Zhen Lu), The Scholars (Rulin Waishi, a novel), and Record of Jinling’s Products and Folk Customs (Jinling was one of the ancient names of Nanjing).

Over the years, duck meat has been considered a must-have local dish for formal occasions.

Among the variety of duck dishes, salted duck is particularly popular among locals for it is not too salty, fatty but not greasy. The meat is fresh and tender.

To cook the Nanjing Salted Duck, a high-quality duck is needed, not too fatty or too skinny. Then it is pickled with fried salt, cooked in a pot with a variety of spices and hung to dry in a well-ventilated place. Make sure the duck is entirely submersed in the liquid and simmers long enough in the soup pot. Although the whole process is not complicated, it takes a lot of efforts and skills.

Although an around-the-year dish, Nanjing Salted Duck prepared shortly before or after mid-Autumn is reputed to taste the best, because of duck production during the sweet osmanthus blooming season (osmanthus may be added to the spice mixture particularly in those months). Sometimes the seasonal version of the dish is called Osmanthus Duck.

 

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