Abstract: Dry-cured duck is a peculiarly traditional meat product of china, and also one of the most famous dry-cured meat products in the world. Dry-cured duck, with a long production history and a unique flavor, is enjoying a high reputation in china or southeast Asia. Up to now, the laggard traditional processing technology adopted in small-scale workshops has influenced the sustainable development of dry-cured duck seriously. This paper summarized the bottleneck of subsistence and development of tradition Nanjing dry-cured duck in modern times.