板鸭，中国南方地区名菜，亦是江苏、福建、江西、湖南、安徽等省的特产。板鸭以老鸭子为原料的腌腊食品，分腊板鸭和春板鸭两种。因其肉质细嫩紧密，香味浓郁，有“干、板、酥、烂、香”，像一块板似的，故名板鸭。 国家农业部对中国四大板鸭做出了官方认定：全国有四大品牌板鸭分别是江苏南京板鸭、江西南安板鸭、福建建瓯板鸭、四川建昌板鸭。
除了要有麻鸭以外，遵循湖熟马氏老祖(Ancestors)秘方，创制板鸭(Pressed salted duck)与盐水鸭是要遵照口诀(Formulas)：「炒盐腌，你在未来五年内，希望做些什么？你认为自己会做些什么？
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... salted potherb mustard 腌雪里红 salted preserved duck 板鸭 salted rape flower 盐油菜花 ...
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酱板鸭 Spicy Salted Duck ; Pressed salted duck sauce ; spicy salted duck
蒸南京板鸭 steamed Nanjing salted duck
南京板鸭 steamed nanjing duck ; Nanjing pressed duck ; steamed nanjing duck cutlets ; Nanjing steamed roast duck
蒸南京咸板鸭 Steamed salted duck Nanjing style
酱板鸭附件系列装 Duck sauce loaded Accessories ; Dip salted duck Accessories pack
香辣炒板鸭 Saut ed Salted Duck with Hot Spicy Sauce
童胖子酱板鸭 daisy is a sad petal
板鸭酱鸭风干机 LCFZR
板鸭卫生标准 hygienic standard of dry salted ducks
It's showed vacuum package can efficiently delay deterioration of dry salted duck. The key factor for customer's no- acceptability of packaged duck stored at room temperature is off-flavor.
研究了真空包装和无包装的板鸭在室温下贮藏的品质(感官指标、微生物指标、理化指标)变化,研究发现真空包装可以有效的防止板鸭的腐败变质,导致室温下贮藏的包装板鸭不接受的主要因素是其风味的变化。
参考来源 - 动力学模型预测板鸭的货架寿命·2,447,543篇论文数据，部分数据来源于NoteExpress
托马斯教她口语不收钱，她就请托马斯吃南京板鸭、盐水鹅。
Thomas did, with no paying; and Wang invited him to eat salted duck and pressed salted duck.
板鸭是经过老卤腌制过以后做熟的，吃起来口感都是比较紧密咸香。
Pressed salted duck is the old salt brine had to do after the cooked food taste are relatively close together Xianxiang.
利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵生产发酵型南安板鸭。
Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum, Pediococcus pentosaceus, Staphylococcus xylose and Micrococcus varians.
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