Nanjing Duck Blood Vermicelli Soup
About Nanjing Duck Blood Vermicelli Soup - Jiangsu Cuisine
Nanjing Duck Blood Vermicelli Soup is a rare and delicious dish in Jiangsu cuisine, originating from Jiangsu. Its taste is light and sweet, and its preparation is exquisite. It is famous for stewing, boiling, coal-cooking and steaming. It is a homely taste in the hearts of local people.
Ingredients
- Duck blood 200g
- Vermicelli 200g
- Clear water 1000ml
- 3 slices of ginger
- Salt as appropriate
- Cooking wine 1 spoon
- 1 green onion
Instructions
- 1. Wash and process duck blood
- 2. Add enough water to the pot, add Nanjing duck blood vermicelli soup and ginger slices
- 3. After the fire is boiled, skim off the foam.
- 4. Add vermicelli, water, ginger slices and green onions and simmer over low heat for 1 hour
- 5. Add salt to taste
- 6. Serve in a bowl and sprinkle with chopped green onion.
Cultural Notes
Jiangsu cuisine is one of the eight major cuisines in China, represented by Nanjing cuisine and Yangzhou cuisine. Jiangsu cuisine pays great attention to each dish and its preparation is extremely meticulous. Lion's head, braised pork in boiling water, and squid are all classic representatives of Jiangsu cuisine. Nanjing Duck Blood Vermicelli Soup is a household name in Jiangsu. It is a must-have dish at festivals and family gatherings and is the epitome of Jiangsu cuisine’s food culture.