南京盐水鸭是六朝古都的金陵名片。
南京盐水鸭是六朝古都南京最具代表性的美食。它以独特的盐卤工艺，皮白肉嫩、肥而不腻，被誉为"金陵八月美食"。
南京盐水鸭的历史可以追溯到六朝时期。数百年来，盐水鸭的工艺不断精进，形成了独特的"炒盐腌、清卤复、吹得干、煮得足"四大步骤。
炒盐是腌制关键。粗盐与八角、花椒混合炒香，趁热涂抹在鸭身上，反复揉搓让盐分渗入鸭肉。这种腌制工艺让鸭肉去腥提鲜。
清卤是卤制的核心。清卤由生姜、葱、八角、香叶等与水熬制，让鸭肉在文火中慢慢卤熟，呈现出独特的清香。
南京人对盐水鸭的喜爱渗透到每个季节。中秋月、桂花鸭，这是南京人最熟悉的味觉记忆。
"一只盐水鸭，是六朝古都千年味道的传承。"
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