Although it is jokingly said that "no duck can get out of Nanjing alive", Nanjing people do have rich experience in making duck as an ingredient - making the best use of all parts of the duck, so duck blood vermicelli soup came into being in the late 80s. Duck skeleton boiled soup, add duck blood, fried tofu soaking, duck offal stewed and boiled as a matching accessories, vermicelli smooth, coriander garnish, mustard to enhance the flavor, it seems simple, but the soup is hot and fresh.
Nanjing's duck blood vermicelli soup is spread all over the city like noodle restaurants, and each restaurant has similar practices but different details. There is still a lot of debate about the standard of duck blood vermicelli soup, but Xiao Pan Kee, which was once located in Wangjin City, not only continues the flavor of the past, but also provides a wealth of matching accessories, which is well recognized by the locals.
As a roadside delicacy in the alleys, Xiao Pan Ji has moved from the deep alley to the intersection, and has also changed the appearance of the fly restaurant and is on par with the standards of chain stores. The fast-food restaurant-style seating is clean and tidy, the kitchen is separate from the dine-in area, and the ordering is set up at the entrance for customers to easily order.
Although there is less fireworks from roadside stalls, the flavor of Xiao Pan Kee has not diminished. The duck soup is made with a light duck and duck skeleton as the base, and salt and spices are added to boil together. The biggest feature of Xiao Pan Kee soup is that it is salty and fresh with sweetness, because the soup is stewed with white radish, which lacks the salty and heavy taste, and the neutralization of radish and duck soup also makes the soup almost not duck smell. In addition to duck blood clots and tofu fruit that must be found in the soup, there are also duck gizzards, duck liver, duck intestines, duck meat, braised eggs, pot and other ingredients to choose from. The duck intestines are crispy, the marinated taste of duck liver is rich, the duck gizzard is full of taste, and the pot is even more rice fragrant and crispy, which has become a must-have with vermicelli soup. The vermicelli in the vermicelli soup has been cut short, so that diners don't need to worry about the embarrassment of "biting and messing", and the vermicelli is soft and refreshing. Chili oil is served on the table, and spicy customers can add a soup base to give it another flavor.
Xiao Pan Kee also continued the affordability of the roadside stall period, and a bowl of ordinary duck blood vermicelli soup is served with duck intestines, duck liver and duck blood as standard, and its portion is enough to fill the stomach. If you have a slightly larger appetite, you can choose Xiao Pan Kee's special duck blood vermicelli soup, which is equipped with almost all the accessories, allowing customers to taste all the essence of duck blood vermicelli soup in one bowl. All the ingredients in the duck blood vermicelli soup can also be added according to personal preferences, such as mustard, coriander, pot, tofu, duck blood, duck intestines, fried eggs, etc., just need to order when ordering.
Among the many duck blood vermicelli soup shops in Nanjing, Xiao Pan Ji is one of the few shops that only sells duck blood vermicelli soup. There are no soup dumplings, pasta dishes or drinks here, so the focus is on duck blood vermicelli soup, and this simplicity has been made into a masterpiece. Although duck blood vermicelli soup is not one of the best snacks in the country, it is the taste of Nanjing, and it is also the memory of Nanjing people's growth. If there is only one chance to taste duck blood vermicelli soup, then Xiao Pan Kee must be the first choice.
