As early as the Spring and Autumn Period and the Warring States Period, there was a record of "building land to raise ducks" in Nanjing. During the Spring and Autumn Period and the Warring States Period, Nanjing had the tradition of "building land to raise ducks". As early as the Six Dynasties, there were duck gizzards in Nanjing, and salted duck was a famous food in Nanjing at that time. Jinling salted duck is known as "the flavor of the Six Dynasties, the best of white doors".

Duck was popular in Nanjing in Song Dynasty, and there was a saying that "no feast without duck". In the early Ming Dynasty, there was a folk song "Ancient Academy, Glass Pagoda, Dark Satin, Salted Duck" circulating in Nanjing.

At the same time, Jinling roast duck has become a famous dish in the court banquet in Ming Dynasty. After the government of the Republic of China made Nanjing the capital, it further stimulated the development of duck gizzard industry. In addition to making duck gizzards in large and small restaurants, duck shop industry has also formed.

Extended data:

Sweet-scented osmanthus duck is salty and sweet, and its taste is smooth and tender. The meat is white as jade, oily and translucent, and the skin and fat are fragrant, tender and salty. Salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of salted duck reaches a certain level.

The muscle of salted duck cooked at low temperature has good water retention and keeps the juicy of duck meat. Pickled products cooked at high temperature will destroy their flavor and make people smell delicious, but the taste is average.