The making technology of the pressed salted Nanjing duck has a long history of over six hundred years. In the Ming and Qing Dynasties in Nanjing, a folk rhyme spread, which says, 'Ancient academy, glazed pagoda, black satin and pressed salted duck'. The rhyme tells us that the pressed salted duck has been well known for a long time. The duck is pressed tightly to be like a plate, but its meat is still delicate.