【舌尖上的江苏(南京)】南京酱板鸭

Nanjing Jiangban Ya

南京酱板鸭

Nanjing Jiangban Ya (Sauce-Pressed Duck) is the city's most fragrant souvenir: whole ducks, air-dried and pressed flat, then braised in a complex soy-based master-stock until the skin turns mahogany and the meat becomes dense, savoury and almost ham-like in texture.
南京酱板鸭是城市最香的伴手礼：整鸭风干压扁，再以复合酱油老卤慢煨，直至皮色枣红、肉质紧实咸鲜，口感几近火腿。

The process begins with "maple ducks" — plump birds fattened on autumn grain — which are bled, plucked, and rubbed with sea salt and Sichuan pepper; after three days of wind-drying, they are pressed under stone weights to flatten the shape and concentrate the flavour, creating the signature "board" silhouette.
选料以“桂花鸭”——秋季谷饲催肥的壮鸭——先放血、煺毛，再以海盐、川椒搓透；风干三日后，石重压扁定型，浓缩风味，形成标志性的“板”状轮廓。

The ducks are then simmered in a 30-spice broth — star anise, cassia, clove, fennel, dried tangerine peel and 25 secret aromatics — for four hours until the bones soften and the meat drinks in every note; when lifted, the birds glisten like lacquered wood, releasing a perfume that fills the shop for blocks.
随后入三十香卤——八角、桂皮、丁香、小茴香、陈皮及二十五味秘料——慢煮四小时，至骨酥肉烂、吸尽诸香；起锅时鸭身如漆器般光亮，香气溢满半条街。

Sliced paper-thin against the grain, each piece shows layers of dark meat, pale fat, and golden skin; the first taste is soy-sweet, then a slow bloom of warm spices, then the lingering umami of long-cooked duck — a flavour Nanjing grandmothers say "tastes like autumn pressed into a slice".
逆纹片薄，每片可见深色肉、浅脂层与金黄皮；入口先酱油甜，再暖香料缓放，最后久煮鸭鲜回味——南京阿婆称之“把秋天压进一片肉里”。

Packed in bamboo baskets lined with lotus leaves, Jiangban Ya travels to Beijing, Shanghai and overseas; tear open the wrapping and you release 600 years of Qinhuai River mist, autumn osmanthus, and the city's quiet pride in turning even a common duck into a poem you can eat.
以荷叶衬里的竹篮包装，远销京沪海外；启封即释六百年秦淮烟雨、秋日桂香，以及南京“把寻常鸭子写成可食用诗篇”的低调自豪。

（备注：资料源自网络，仅供学习交流，侵权即删）