Duck blood vermicelli soup
Duck blood vermicelli soup is the business card of Nanjing's diet, but its history is not long. It is more credible to say that duck blood vermicelli soup evolved from duck blood or duck offal soup, and the preparation method of soup with vermicelli appeared around the 80s of the last century. This combination is delicious and filling, and the price is acceptable to the average person, so it is very popular.
The soup base is usually made from a duck rack, and in addition to the tofu-like duck blood, supplementary foods include fried tofu, duck liver, duck kidney, duck intestines, duck meat, etc. Chili oil is often used in conjunction with vermicelli soup, and the carefully prepared chili oil can not only mask the smell of organs, but also have the effect of adding fragrance to local diners. There is a consensus on how to prepare duck blood vermicelli soup, but when cooking, the level of finesse varies from restaurant to restaurant, and the amount of modern seasonings such as chicken essence is also different, and the flavor varies from restaurant to store.
The trusted choice ranking has released a recommended list of duck blood vermicelli soup, which can be found for details. Xiao Pan Kee was pushed to the top of the list, and it is recommended to make a special trip to try it, its soup is salty and sweet, and the duck rack and radish are stewed together, which is the best taste in Nanjing. For tourists with very limited time, you can pay attention to Duck Castle and Aftertaste, as a chain brand, its quality control is very stable, and there are many branches, you may wish to stop by to taste.
