Nanjing's most common duck blood vermicelli soup is the aftertaste. Huiwei, which was founded in Jinmaoli in Xinjiekou in 1996, has now extended the duck blood vermicelli soup to Anhui, Shanghai, Zhejiang and other places, and as of 2018, there are nearly 100 restaurants in Huiwei.

After the improved aftertaste, in accordance with the standards of the central kitchen, the production of duck blood vermicelli soup was standardized. Huiwei has obtained the first central kitchen hygiene license in Nanjing, and has passed the ISO9001 quality management system and ISO22000 food safety management system certification, and more than 90% of the products have implemented stereotyped packaging. This means that the stability of the products produced by each store is recalled, and the quality control is also guaranteed.

The main aftertaste is the clear soup, which is the most traditional way, the duck fat floats in the soup base, and the soup is mixed with boiled duck minced meat, which is full of saltiness and freshness. Compared with another duck blood vermicelli soup giant, Yadebao, the portion size is slightly smaller, but the soup base has a more refreshing taste. Duck blood is the protagonist of duck blood vermicelli soup, and the blood clot has a chewy taste after cooking. The vermicelli uses sweet potato flour, which is soft and smooth. However, the other ingredients in the aftertaste are a little stingy, whether it is duck liver or duck intestines, the amount and size are not as good as Xiao Pan Kee, Ya Debao and other stores, duck blood and vermicelli occupy half of the country, truly "interpreting" duck blood vermicelli soup. If you are a fan of duck offal, it may be difficult to have a hearty meal, but if you like to enjoy a bowl of duck soup, the aftertaste is a good choice.

Although the main dish is duck blood vermicelli soup, it also sells soup dumplings, fried rice, drinks, etc. Soup dumplings and duck blood vermicelli soup are the most conventional pairings. The aftertaste of Xiao Long Tang Bao introduces fresh meat, shrimp and roast duck flavors, and its production level and flavor are higher than those of Yadebao. Different from the feeling of thick skin and a lot of meat, the aftertaste of the soup is thin and the meat filling is moderate, and the soup flows out when you bite the dough lightly. Roast duck xiaolong soup dumplings are also added with pine nuts and other accessories, and the soup is rich. Vinegar, chili oil and other seasonings are served on the table, and customers can also add them to the vermicelli soup according to their personal preferences, and can also be used as a dipping sauce for xiao long bao. The aftertaste of other products is also remarkable, the aftertaste bibimbap is also one of the characteristics, added light soy sauce, meat foam, green onions, etc. stir-fried, the fried rice in the oil aroma with a little spicy, customers who want to try it can also order, the portion is more sufficient.

The aftertaste dining model is a self-service pick-up type. Customers go to the service desk to order, get the receipt and line up to go to the pick-up counter. Duck blood and tofu bubbles are boiled in a large soup pot with a large pick-up mouth, and the waiter adds different accessories according to the selected receipts, and customers can also inform the pick-up area of the requirements such as taboo and salty. The aftertaste of duck blood vermicelli soup is divided into gold medal duck blood vermicelli soup and ordinary duck blood vermicelli soup, the difference is that there are more duck gizzards for gold medals. However, there is no such thing as a pot in the aftertaste, so customers who like to eat pot are recommended to go to Xiao Poon Kee or Ap Debao.