Chapter 62 Nanjing wild teal

In the food arena, many friends have told me about the food in Nanjing, saying that the ancient capital of the Six Dynasties in the south of the Yangtze River is a world of food, with many delicacies and mixed flavors, like a kaleidoscope, mixing food from all over the country.A friend told me that there are many authentic Nanjing delicacies, but Nanjing wild teal is often mentioned.In my imagination, wild teals should be similar to domestic ducks, and the dishes should be big plates and bowls, at least they should be as heavy and heavy as local vegetables.I didn’t know until I arrived in Nanjing that the wild teal is not comparable to the domestic duck at all, and it is a very delicate pearl dish.

Nanjing wild teal is a local dish in Jiangsu, just like Hunan’s green and spicy stir-fried pork. It can be eaten not only in Nanjing, but also in many surrounding cities. The basic workmanship is the same, but some surrounding cities’ eating methods are added. With the flavor of those small places.In Suzhou, I also ate Nanjing wild teal, and my classmate Liu recommended this dish to me. When it comes to eating it in every place, you can eat the original taste of Nanjing wild teal. Compared with domestic ducks, Nanjing wild teal can only be called a small bird. To be precise, Nanjing wild teal is the size of a suckling duck, not as big as my palm.After thinking about it, I realized that my understanding was wrong. Think about it, domestic ducks grow up eating food, and they don’t need to fly. They just need to find water to float. Wild ducks are wild animals that have no owner. Things can only eat bugs. In order to protect their own lives, they must learn to fly. They have to migrate north and south with the seasons. Too fat is not enough.

The Nanjing wild teal looks yellow and shiny, and the skin is not burnt, and it is still relaxed.I began to think about its processing method.Gu Xin, a friend from Nanjing, told me that Nanjing wild teal is a famous dish in Nanjing. Many people like to eat it, and this duck is indeed wild teal, that is, wild duck.Because the Yangtze River passes through Nanjing, wild ducks migrate here in groups in spring and autumn every year. Many wild ducks often spend the night on the beaches and grass beside the Yangtze River. Wild ducks, all the wild ducks gather together at night. As long as you find the place where the wild ducks live, you have to catch a lot of them in one night, and some even have hundreds of them.Some people raise the wild ducks they caught, let them breed offspring, and make a living by raising wild ducks.Because of the hunting, many wild ducks were frightened and flew around. Some lonely wild ducks stayed on the banks of the Yangtze River.

The Nanjing wild teal is served on a small plate, and it looks like a whole duck lying down. Seeing the shiny duck, I thought it was a raw duck because I was used to Hunan cuisine.Duck in Hunan cuisine is generally stewed, braised, or grilled, and the color and taste are very strong.This may be the characteristics of the dishes in various places. Looking at this whole duck, I don't know what to do.In fact, the duck has been cut into strips with a knife, but they are put together again, which is very artistic and well-formed.While introducing it, Gu Xin asked me to taste it, and picked up a piece of duck breast for me, so I knew it was cut.This may have something to do with my eyesight, I am a downright nearsighted, never like to wear glasses, see everything is blurry.So I don't pay much attention to distinguishing the color of the food when I eat vegetables, I can only know the general color of the food.

The duck breast is in the shape of two chopsticks wide strips, the knife marks are milky white, and there are traces of cooking on the inside.Take a bite, the duck meat is continuous, but when you bite down, it is pressed very flat, and the meat is very tight, which is caused by shrinkage during steaming, and there is a salty taste on the tongue.I think it boils the bloody water with salt first, so that the duck meat tastes good, and then it is steamed and oiled when eating. Nanjing wild teal is very fragrant, and you can smell a strong fragrance when it is on the table. , the meat is easy to peel off, but the bones are relatively hard.Three or two friends taste the wine slowly against the wind, the more you eat, the more delicious it becomes, the more you want to eat it, if you still eat while ordering rice, it is a complete meal, and it is not as easy to get greasy as other meat products. After eating other greasy things, you can also eat some Nanjing wild teal to relieve the greasy.

After leaving Nanjing, I kept in mind the characteristics of Nanjing wild teal, and wanted to see it again in other cities, but after visiting several provinces around Jiangsu, I didn’t eat Nanjing wild teal.