Nanjing Boiled Salted Duck got another name as “osmanthus duck” and is a specialty in Nanjing. Nanjing Boiled Salted Duck is a geogerical product. Because Nanjing has another name “Jinling”, Nanjing Boiled Salted Duck got another name as Jinling Boiled Salted Duck which is well-knowned around the world and has a history of over 2000 years. Nanjing Boiled Salted Duck has a long history and accumulate rich working experience. The duck skin is white and the duck meat is tender, fatty but not oily, fresh and delicious. The duck tastes rather good, crispy and tender. After the mid-autumn festival, in the season of sweet-scented osmanthus bloom, the duck is most delicious and thus got the name as osmanthus duck. Nanjing is famous for dark cuisine and is a capital for various duck. Duck cusine is on behalf of Nanjing.
　　According to history record, the army Chen and the army northern Qi fighted outside the suburds of Nanjing. Because army Chen had duck as food, the duck made the army energetic and fight bravely, and finally army Chen defeated army northern Qi and won the battle. There are many ways for residents in Nanjing to eat duck. Fron thousand years ago, there has been the roast duck and Nanjing Boiled Salted Duck in the table. For the first emperor in Ming dynasty, he had one duck daily.
　　Nanjing Boiled Salted Duck is famous for osmanthus duck. According to history records, every August in Nanjing, The Boiled Salted Duck is the most delicious. Everyone assumes there is sweet-scented osmanthus smell in the duck. That is the reason for the name Sweet-scented osmanthus duck. Osmanthus duck has three advantages: duck skin white and duck meat tender; fat but not oily; fresh and delicious. The finished duck is full-figured, shining and fresh. The skin is white and oily, the duck meat looks light red, light but salty, delicious, fresh and tender, fit for eating lots.The duck has nice almond flavor and nut flavor including 92 flavors. Those flavors accumulates and turn into the good smell of Nanjing Boiled Salted Duck. Nanjing Boiled Salted Duck became the best-known dish in Nanjing.Nanjing Boiled Salted Duck offers the original fresh taste of the duck. The cooking was made according to the original taste of the duck. The duck is not oily and fatty, without any bad flavor, is fresh and tender. Duck has the function of anti-inflammation, anti-aging, and very fit for Patients with cardiovascular disease.

　　Beggar's chicken

　　Beggar's chicken got another name “Changshou Beggar’s Chicken” and is a renowned dish from district Changshou of Han ethnics which roasts the well-dressed chicken wrapped with earth and lotus. The color is bright red with fragrant. The skin is crispy and flesh is tender. When try it, it is crispy, fatty and tender with a unique flavor.

　　It is said, long time ago, there is a beggar, passing through one village in county Changshou. One day, he got one chicken. He tried to eat the chicken, but he did not have any cooking wares and seasonings. He came to the foothills of Mountain Yu, after killing the chicken, and got rid of viscera, wrapped the chicken with earth and dried grass, simmered the chicken, when the earth was dried, chicken was well-done, after get rid of the earth shell, the fur of chicken was taken off automatically, the flesh comes. Around 100 years ago, Shancaiyuan restaurant lied at west to Yushan resort of Changshou county made some renovation of this dish and copied this method according to the sayings.

　　Story one:

　　“Beggar’s chicken” is sourced from Zhejiang and it is the chicken stolen by those poor beggarWrapped chicken with earth and roast the earth, when the earth is heat, then the chicken is well done too. Beggar’s chicken got another name as “noble’s chicken”, originally made by beggar thus with name beggar’s chicken. It is said when Zhu, yuanzhang competed for emperor, one time, he was defeated and ran three days and three nights. Enemy ran after him and zhu,yuanzhang felt so tired and felt hungry. At that time, he saw some fire in front and there is some earth in the fire. There was one beggar besides the fire, Zhuyuanzhang asked him In surprise, what did you do here? The beggar saw Zhu,yuanzhang and said: I made the roast chicken for you. After hearing it, Zhu,yuanzhang felt very shocked. The old beggar took the chicken out of the fire and unwrapped the earth, the good smell spread out. When zhu, yuanzhang ate it, he appraised it, “very delicious”. Since then, Zhu,yuanzhang won many fights and became the emperor later. After that, Zhu,yuanzhang renamed the chicken as “Noble’s chicken”.

　　Story two:

　　There is another fairy tale. When emperor Qianlong visited south China, he got lost in the wild land. One beggar sent him the Beggar’s chicken. At that time, Qianlong felt hungry and sleepy and of course felt the chicken was delicious. After eating it, he asked the name of the dish. The beggar felt embarrassed to name the chicken as “Beggar’s chicken”, instead he named the chicken as “noble’s chicken”. Qianlong appraised the chicken a lot. Later the beggar knew that the stroller was the emperor. Because the emperor appraised the dish, so until now, it turns out as a dish in the banquet.

　　Story three:

　　It is said in Qing dynasty, at the foothill of Yushan mountain, Changshou, a hungry beggar caught a chicken from the grass and tried to eat it. But the beggar did not have any cooking utensils and seasonings, and even without hot water for pulling off chicken’s fur. The beggar killed the chicken, took the viscera out of the chicken. Then he wrapped the chicken with lotus leave and earth and dried grass and roasted the chicken on fire. When the earth was dried, the chicken was fallen down to the ground, the fur was taken off automatically and a good smell spread out. There is a servant of a local rich man passing by and attracted by the good smell. He got the cooking method from the beggar and told his boss. The rich man cooked the chicken and asked relatives and friends for trying it. Everyone appraised it and asked the dish name. The rich man named the chicken as “Beggar’s chicken”. A famous cook of Yingyuan restaurant in Changshou made some renovation and added various seasonings in the stomach of the chicken, then wrapped with pig net oil and lotus, at last wrapped with yellow earth and roasted. It tastes really delicious and renamed as “simmer chicken wrapped with yellow earth”.

　　How To Make Beggar's Chicken?

　　Ingredient

　　2 small poussins or spring chickens , for the dough covering: 600 g flour water.

　　Beggar's Chicken

　　Stuffing

　　1 tsp sunflower oil, 110g/3.5oz lean pork cut into cubes,1 medium onion finely chopped,1cm piece of fresh ginger peeled and grated, 8 finely sliced shiitake mushrooms finely chopped, 1 tsp toasted sesame oil 1 tbsp light soy sauce, freshly ground black pepper,Mixture for skin1 tbsp salt, 1 tbsp rice wine or Amontillado sherry, 1 tbsp dark soy sauce, 2 spring onions finely chopped 1cm piece of ginger,1 tsp sunflower oilUtensilsUtensils1 rolling pin

　　1 bowl

　　1 baking tray

　　1 frying pan

　　1 small mixing bowl

　　aluminum foil or roasting bag

　　1 spoon

　　Step 1: Preheat the oven

　　Set the oven to 200?C (400?F/ gas mark 6).

　　Step 2: Marinate the chicken

　　Mix the dark soy sauce, wine, half of the oil, a little of the shredded ginger and the spring onions in the bowl. Spread this mixture all over the poussins and let it marinate for 1 hour.

　　Beggar's Chicken

　　Step 3: Make the stuffing

　　Heat up a little of the oil in a frying pan and add the pork. Fry until nice and crispy. Then add the mushrooms, onion, the rest of the ginger, sesame oil, soy sauce, and pepper. Cook over a moderate heat for a few minutes.

　　Beggar's Chicken

　　Step 4: Stuff the poussins

　　After a few minutes of cooking, take the saucepan off the heat and drain away any excess oil if necessary. Then, open up the necks of the poussins and put in the mixture.

　　Beggar's Chicken

　　Step 5: Wrap up the poussins

　　Wrap them tightly in aluminum foil or place them in a roasting bag and close tightly to prevent the juices from escaping.

　　Beggar's Chicken

　　Step 6: Make the dough

　　Put the flour in a bowl, gradually, stir in the water and mix until it is a firm dough ball.

　　Step 7: Roll out the dough

　　Once mixed, divide into two and roll out the dough to around 0.5 cm in thickness so that it is big enough to completely cover the poussins.

　　Beggar's Chicken

　　Step 8: Cover the poussins

　　Fold the dough over the poussins and press the edges and ends together. Add a little water to make the dough stick.

　　Beggar's Chicken

　　Step 9: Cook the parcels

　　Place the parcels on a baking tray. Check that there are no holes in the dough or at the joins for the steam to escape. Now place in the oven and cook for 3 hours 200℃.

　　Beggar's Chicken

　　Step 10: Break, open and enjoy

　　After 3 hours in the oven, take out the parcels. Crack open the dough (this is not meant to be eaten) and discard. Cut open the roasting bag or the foil. And tuck in!

　　Beggar's Chicken.

It divided into day cruise and night cruise. Night cruise has become the most distinctive tourist project. You can see both banks of the Huangpu River on this cruise. The style of buildings along the bank are various, take 50-minute to relax and have a panoramic view of breathtaking modern skyscrapers and Chinese ancient quaint bridges under the reflection of colorful lights, which forms an awe-inspiring sight in front of our eyes. And you can explore the newly developed business district at Lujiazui.

The cruise will open from 11:00 am to 21:30 pm every day. 

Visitors can choose the following schedules: 11:00, 12:00, 13:00, 14:00, 14:30, 15:00, 15:30, 16:00, 16:30, 17:00, 18:00, 18:30, 18:45, 19:00, 19:15, 19:30, 19:45, 20:00, 20:15, 20:30, 20:45, 21:00, 21:15, 21:30 (Schedules will do some adjustment based on the season, time, water of level and other factors).

Ps: Ticket is free for children under 13 years old.

　　Chinese Acrobatics is one of the oldest performing arts. Its history can be traced back to Neolithic times. It is believed that acrobatics grew out of labor and self-defense skills, which people practiced and demonstrated during their leisure time. The early performance is "walking on three-meter-high stilts while juggling seven gaggers". Then it developed into an entire art formTogether with the developing economy, acrobatics is also evolving into a kind of performing art. It became well known worldwide while performances are presented along the Silk Road. In Europe and North America, Chinese acrobatic performances always attract large audiences.

　　Many acrobatic shows come from the art performance of living skills and labor skills. Acrobatic show has a history of over 2000 years in China. It is named as “Baixi” in Han dynasty, “sanle” in Sui and Tang Dynasty, named as Acrobatic after Tang and Song dynasty in order to differentiate from acts in other forms.

　　There are nine specialties in acrobatic.

　　Acrobatic pays lot of attentions on leg and waist training. Since ancient, Chinese acrobat focus on the position “top”. There are many “Stand on one’s head”, and “somersault” depicted in ancient fresco and earthenwares. For Chinese acrobatic, including actor of ancient show, he should has very deep Kung Fu foundation.

　　“Stable” out of “steep” while “move” is out of “stable” are both for showing a very quiet and accurate hard skill. Such as walking on the steel rod which require all actions for stable. The moving bench and ladder, one after another, but needs the man on the top find the stable from the move and it require a stable head, super skill, and hard training . It shows fully the super skill of our mankind conquering danger and difficulties.

　　“Unique” is out of the “usual”. From none to everything, it fully shows our mankind creating the world. Different from western magic, which focus on colorful stage property, Chinese magic only needs very simple property. From cuisine to fish and bird alive, a simple long sleeve gown can turn out everything. Or one somersault can turn into a firing bronze basin or another one for a fish bowl with water and fish.

　　Hard and soft Kung Fu combines. Kicking is mostly acted by women. The actor lies and kick thing including wine jar, colorful bowl, clock, tables, ladder, wooden pole, wooden plate, drum and bell,  from weightless umbrella to heavy living persons. Things kicked is rotating quickly, jumping back and forth. From the smooth vase to heavy wooden desk, everything is kicked so quickly only for image, not for picture.

　　Super power and Nimble dexterous somersault combines. According to history record, the seat for human pyramid is quite amazing. Previously history record, 18 men seats on one man while 6 men seats on one man both appeared. Over a thousand jin including eight men seats on one man fully show the program well. The traditional “ Pulling the bow” and “playing with knife” are both heavy-loaded hard Kung Fu.

　　There are a great amount of living utensils and labor instruments used in the acrobatic show including bowl, plate, altar, handleless cup, rod, whip, fork, pole, ladder, desk, chair, umbrella and cap. Those normal things is changeable in the hands of acrobatic, fully exhibited a close tie between labor life with Chinese acrobatic show.

　　Simple arts and body arts combine. “playing fun with altar”, “rotating plate” combine both Porcelain painting with traditional Chinese acrobatic. In the kicking show, the colorful umbrella and colorful peddle the same offer feeling of ancient aesthetics.

　　Chinese acrobatic is quite accommodated in different style and various places. From market, theatre, lane, room with place of hundreds of people to only one, Chinese acrobatic is fit for any places with thousands years of history.

　　Chinese acrobatic has an intimate heritage tradition. One generation after another generation, regional, blood-related and sister arts,  previous acrobats are always inherited and passed around.