Salted soup duck, one of Nanjing specialties, is a dish with over 1000 years of history, and is one of Chinese most famous methods of preparing duck. Salted duck can be made during the whole year, but autumn is the best time to make because ducks at this time are fat and are seasoned with Osmanthus flowers. So it also gets the name “Osmanthus Duck”. The chef chooses well-bred ducks and smears salt and spice on them to add flavors. It tastes fragrant, crisp and tender. But you should pay attention that you’d better taste it as soon as you buy it cause it can’t be stored long.