structural:scholar_edition
Food

The local cuisine in Nanjing is called Jinling cuisine (金陵菜). It is one important part of Jiangsu cuisine (江苏菜). Jinling cuisine is famous for its meticulous process, emphasizing no added preservatives and its seasonality. Its duck and goose dishes are well known among Chinese for centuries. It also employs many different style of cooking methods, such as slow cooking, Chinese oven cooking, etc. Its dishes tend to be light and fresh, suitable for all.Many of the city's local favorite dishes are based on ducks, including Nanjing salted duck, duck blood and vermicelli soup, and duck oil pancake. The flavor snacks of Jinling Tea House have become an integral part of Qinhuai culture. In addition, Jiangning, Liuhe and Gaochun each have their own local flavors. "Suiyuan Food List", "Baimen Recipe", "Yecheng Vegetable Book" are the crystallization of Nanjing food culture.

The radish is considered typically representative of the people of Nanjing, an association commonly known throughout China. Nanjing people like to eat wild vegetables during the Qingming Festival, and they named the eight most eaten spring vegetables and wild vegetables as the "Eight Dry Seasons". The phrase "eight fresh sweet-scented osmanthus fragrance" refers to eight kinds of aquatic fruits and vegetables associated with the Mid-Autumn Festival.