Founded in 1994, Nanjing Daipai Restaurant is a classic hotel brand that showcases unique Jinling cuisine among Nanjing residents. The couplet lanterns and ancient attire waiters shuttle between tables and tables in the restaurant are full of traditional Chinese folk customs, with an ancient and elegant atmosphere, reproducing the old appearance of tea houses and restaurants in the late Qing and early Republic of China. Based on a rich folk style, with innovation and sublimation, there are hundreds of folk cooking snacks, rural vegetables, cooked at home, and authentic flavors. Among them is the specialty dish of salted duck. In the pot, add fine salt, peppercorns, and two star anise. Stir fry over low heat for five minutes until the salt turns pale yellow. Rinse the duck legs thoroughly, allowing the pepper and salt to cool down slightly. After drying the surface of the duck legs with kitchen paper, apply the pepper and salt evenly to each duck leg. Cover with plastic wrap and refrigerate for 1-2 days. Take out the duck leg and rinse off all the pepper and salt, then the duck leg meat will become tight and firm. Add cold water and duck legs to the pot, completely covering the duck legs. Add two star anise and two slices of ginger, bring to a boil at high heat for about three minutes, turn off the heat and let it simmer for 20 minutes. Then, remove the duck legs from the pot and wait for the water to boil before adding the duck legs. Turn high heat to low heat and let it simmer for about 30 minutes. Turn off the heat and let it simmer for one hour. Take out the duck legs, rinse them with cold water, cover them with plastic wrap, and refrigerate for four hours. After taking them out of the refrigerator, chop the duck legs and serve them on the table.