Nanjing, China (CNN)It’s of little consolation to the many birds who visit Nanjing never to leave, but the Chinese city is largely unmatched for its deep appreciation of the duck.
Here, every body part is savored.
From chin to chest, from head to heart, from flesh roasted and stuffed in dumplings to blood congealed in soup.
These are but a few of the duck renditions on offer in the capital of China’s eastern Jiangsu province.
Thought Beijing’s Peking Duck, created for imperial feasts, was the last word in duck-based dishes?
Because while duck has long prevailed in Chinese cuisine, Nanjing has always taken its duck fever onto the next level.
At its best, duck meat is juicier, its greasy skin crispier and has flavors more distinctive and nuanced than others in the poultry family.
We hit the ancient Chinese capital to try some of the essential and more surprising duck dishes on offer.