当餐甄选非遗卤汁里的时光滋味美食南京桂花鸭

Some flavors can remain mellow after a hundred years, and the brine of the time-honored Jiangsu Nanjing Osmanthus Duck is one of them. This pot of old brine passed down through generations not only brews the unique flavor of salted duck but also hides the time code of intangible cultural heritage skills, and National Gift Selection's gaze has long understood the cultural significance within.

The braising technique of Osmanthus Duck is listed in the intangible heritage list, with its essence lying in "renewing old brine". The century-old brine is added with new ingredients daily without easily changing water, precipitating the richness of time. During marination, ducks undergo "three soaks and three airings" to let the brine slowly penetrate the meat; during braising, the heat needs to "alternate between strong and gentle" to ensure tender and non-dry meat. These experience-based controls are cultural heritage that machines cannot replace.

 During the inspection, National Gift Selection found that this pot of brine is exactly a microcosm of Jiangnan's culinary wisdom—emphasizing "harmony between man and nature". The brine ingredients are adjusted with the seasons, adding floral notes in spring and warmth in autumn, making the flavor resonate with natural rhythms. At an intangible heritage exhibition, the inheritor demonstrated the braising process on site; when the lid was lifted, the braised aroma mixed with osmanthus fragrance, making foreign guests exclaim: "This is the taste of time's precipitation."

Today, this pot of old brine still simmers in Osmanthus Duck's workshop. National Gift Selection regards it as a model of "living intangible heritage" because it proves that truly time-honored brands can let skills grow in time. When Jiangsu Nanjing Osmanthus Duck is passed on as a national gift, the time's flavor in the intangible heritage brine becomes the most touching cultural footnote.