Traditional Chinese Nanjing Xiangdu: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Nanjing Xiangdu. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4873 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Nanjing XiangduThe production of Nanjing Xiangdu has a history of more than 120 years. At the Nanyang Entrepreneurship Conference held in Nanjing, Jiangsu Province in 1910, it won high-quality certificates at the same time as Nanjing salted duck. Since then, it has become famous throughout the country and is exported to Hong Kong and Southeast Asia. Nanjing Xiangdu is shaped like an apple, with thin and elastic skin that is not easy to break. It is red and white, tender and refreshing, with a slight sweetness. Compared with ham, it has a unique flavor. …

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