Nan'an pressed salted duck

Updated: 2011-09-22

Nan'an pressed salted duck is a brand-name and quality product of Jiangxi province. It is pleasing to the eye. It is characterized by its thin skin and tender meat, plump and oily tail, and crisp bones. It smells good and tastes delicious. It is a well known type of cured meat in domestic and overseas markets.

Pressed salted ducks can be dated back to 1850 of the Qing Dynasty when it was processed in Nan'an prefecture, today's Fangwu mine, Nan'an township, Dayu county. At that time, every household would process such salted pressed ducks. They would soak the duck in salt. To improve the processing quality and export values, local people kept experimenting with its color, aroma, taste and shape. They made innovations to its production crafts, fed ducks fat, shaped ducks’ meat with boards to make their bodies peach-shaped and flattened. The food thus got its name: pressed ducks. Since they originated in Nan'an, the ducks were named Nan'an pressed salted ducks. It now has a history dating back over a 100 years.

Nan'an pressed salted duck(image.baidu.com)