Nanjing Duck Blood Vermicelli Soup

About This Recipe

Nanjing Duck Blood Vermicelli Soup is a rare and delicious dish in Jiangsu cuisine, which originated in Jiangsu. Its taste is light and sweet, and its production is exquisite. It is famous for stewing, boiling, boiling over coal and steaming. It is a homely taste in the hearts of local people.

Ingredients List

• 200 grams of duck blood
• 200g vermicelli
• 1000ml of water
• 3 slices of ginger
• Appropriate amount of salt
• 1 spoon cooking wine
• 1 onion

Cooking Steps

1. 1. Washing with duck blood
2. 2. Add enough water to the pot, add Nanjing duck blood vermicelli soup and gi
   slices, green onions and cook over low heat for 1 hour
3. 5. Add salt to taste
4. 6. Put it into a bowl and sprinkle with chopped green onion.

Cultural Tips

Jiangsu cuisine is one of the eight major cuisines in China, represented by Nanjing cuisine and Yangzhou cuisine. Su Cuisine is very particular about every dish and the preparation is extremely meticulous. Lion head, braised pork, and squid are all classic representatives of Jiangsu cuisine. Nanjing duck blood vermicelli soup is well-known in Jiangsu. It is a must-have dish for festivals and family gatherings, and is the epitome of Jiangsu cuisine food culture.