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Nanjing, China (CNN)It’s of little consolation to the many birds who visit Nanjing never to leave, but the Chinese city is largely unmatched for its deep appreciation of the duck.
Here, every body part is savored.
From chin to chest, from head to heart, from flesh roasted and stuffed in dumplings to blood congealed in soup.
These are but a few of the duck renditions on offer in the capital of China’s eastern Jiangsu province.
Thought Beijing’s Peking Duck, created for imperial feasts, was the last word in duck-based dishes?
Not so.
Because while duck has long prevailed in Chinese cuisine, Nanjing has always taken its duck fever onto the next level.
At its best, duck meat is juicier, its greasy skin crispier and has flavors more distinctive and nuanced than others in the poultry family.
We hit the ancient Chinese capital to try some of the essential and more surprising duck dishes on offer.
Duck blood vermicelli soup
This xiaolongbao lookalike is almost better than the classic steamed dumpling.
It offers the same satisfying deluge of broth with each bite.
But subtly sweet roasted duck skin embedded in duck meat might just have the edge over pork.
Duck hearts… spiced
You’ll have to forgive us for not trying these out.
Spotted at a street stall, blobs of duck heart are served on each skewer, selling for just five renminbi (less than a dollar).
It’s marinated to have a slightly spicy taste, the vendor tells us.
Let us know how it tastes if you ever decide to give this a try.
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The post Duck every which way: Nanjing’s passion for poultry appeared first on MavWrek Marketing by Jason
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