MUZIChinese Matrix
Dried Jerky · FFET10428
Salted, dried and pressed flat between boards, Nanjing banya is made in winter and spring.
Air-dried and heat-dried meats such as beef jerky and rou fu.
Nanjing banya is a cured duck product from Nanjing, Jiangsu, salted, dried and pressed between wooden boards to give it a flat shape. Winter-cured banya is made between Heavy Snow and Winter Solstice, while spring-cured banya is made between Start of Spring and Clear and Bright.
Nanjing banya is duck that has been salted, dried and pressed flat between wooden boards. It is sold as a cured product for keeping.1
Winter-cured banya is made between Heavy Snow and Winter Solstice; spring-cured banya is made between Start of Spring and Clear and Bright. The available material provides no primary text establishing when Nanjing banya originated.1
Nanjing banya is a local duck product of Nanjing, Jiangsu.1
The duck is salted and dried, then pressed flat between wooden boards.1
Banya is distinguished by its flat shape and relatively dry texture, with tender, fragrant meat.1
According to an encyclopedia entry, the craft of making Nanjing banya and salted duck joined Jiangsu's first provincial intangible cultural heritage list in 2007, with Jiangning District, Nanjing, as the applicant. A separate report confirms the salted-duck craft's inclusion that year; it does not independently confirm the banya component.1,2
A tale says that during the Hou Jing rebellion, Emperor Wu of Liang was besieged in Taicheng and food was scarce. Ducks were salted for keeping and pressed flat between boards to avoid attracting attention, giving banya its name. The story has no identified original source and cannot establish a date of origin.
Told in: Nanjing; the entry does not identify a source for the tale.
