Nanjing roast duck 南京烤鸭
Nanjing roast duck is featured among the local specialties of Jiangsu.
Nanjing roast duck is commonly chopped into bone-in pieces and served with a savoury-sweet sauce. It is a different local duck meal from the pale slices of Nanjing saltwater duck already featured in this guide.
How it is made
The prepared duck is roasted until its skin colours, then chopped across the bones for serving. Sauce can be spooned over the pieces or supplied separately, so the surface may be glossy rather than uniformly dry and crisp.
Flavour & texture
Expect rich duck meat, browned skin and a sweet-savoury sauce. Skin texture changes after saucing, while breast and leg pieces differ in fat and firmness. Bones remain a normal part of a chopped serving.
Local roots & traditions
Nanjing's official food promotion includes roasted duck alongside its better-known salted duck traditions. The city's duck shops offer several preparations, making the Chinese cooking term especially useful when you want to compare them.
Ingredients & dietary needs
Duck, a roasting glaze and seasoned sauce are central. Soy, wheat and cooking wine may be present. Ask whether the sauce contains stock or other additions if particular ingredients matter to you.
How to order Nanjing roast duck
Ask for a quarter or half bird if available and confirm whether sauce is included. If you prefer a crisper surface, request the sauce separately before the duck is packed or dressed.
How to eat it & plan a meal
Share it with rice and a vegetable dish, and use a small plate for bones. It is often a practical takeaway meal, though steam inside a closed container will soften freshly roasted skin.
Names & local variations
烤鸭 means roast duck; 盐水鸭 means saltwater duck. Neither name automatically promises the pancake-and-carving service associated with a Peking duck restaurant, so check the serving style rather than expecting identical accompaniments.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Nanjing salted duck 南京盐水鸭 →
Duck is salted and gently cooked in a seasoned liquid, then cooled and chopped into bone-in slices. The method emphasizes curing and controlled cooking rather than roasting the skin crisp. The skin remains pale and supple, while the meat is firm, juicy and evenly salty. Aromatics should support the duck's own flavor.
Duck-blood vermicelli soup 鸭血粉丝汤 →
Duck blood curd, vermicelli and often duck offal are warmed in a savory broth, with tofu products or herbs added according to the shop. The ingredients are assembled into one substantial bowl. Soft blood curd contrasts with springy vermicelli and firmer offal pieces. Duck stock supplies the underlying savory flavor.
Questions before you order
What name should I show when ordering?
Show 南京烤鸭 for Nanjing roast duck.
Sources & reading
Recipes and servings vary between kitchens.