南京板鸭驰名中外。明清时南京就流传“古书院，琉璃塔，玄色缎子，咸板鸭”的民谣，可见南京板鸭早就声誉蜚然了。板鸭是用盐卤腌制风干而成，分腊板鸭和春板鸭两种。因其肉质细嫩紧密，像一块板似的，故名板鸭。

　　南京板鸭的制作技术已有600多年的历史，到了清代时，地方官员总要挑选质量好的板鸭进贡皇室，所以又称“贡鸭”；朝庭官员在互访时以板鸭为礼品互赠，故又有“官礼板鸭”之称。

　　板鸭色香味俱全，外形饱满，体肥皮白，食之回味无穷。

　　They are world famous, as a folk ballad related to them was already popular as early as in the Ming Dy－nasty and the Qing Dynasty, i.e. "Ancient academies, glazed pagodas,black satins and salted pressed ducks" indicating their wide-spread reputation long ago. Divided into cured ones and spring ones, such ducks are salted and aired dry. They are named in this way due to their refined and tender meat-texture as tight as a board.

　　Production technology of Nanjing salted pressed ducks can be traced back to over 600 years ago. In the Qing Dynasty, local officials would always choose quality salted pressed ducks as tributes to be sent to the imperial family, hence also resulting in "Tribute ducks". Nanjing salted pressed ducks were presented as gifts during mutual visits among officials of the imperial court, thus also making them "Ducks as official gifts".

　　Nanjing salted pressed ducks are characterized by infinitely lingering taste thanks to their nice color, deliciousness, savor, fullness in appearance,plumpness and white skin.

　　曹建新 译