Duck blood vermicelli soup can be seen everywhere in Nanjing. Duck blood vermicelli soup is made of duck blood, duck liver and duck intestines with vermicelli and cooked with old duck soup as the base. Tender and smooth duck blood, pink and tender duck liver, crisp duck intestines and smooth vermicelli leave a fragrance on the tongue and teeth after eating.

People in Nanjing are very fond of eating ducks. Not only duck meat, but also duck viscera and blood can be written. Many storefronts in Nanjing, whether it's the famous aftertaste duck blood vermicelli soup or the small shops that are not well-known but have a good reputation among the people, can bring these delicious things to the extreme.

Duck blood vermicelli soup is made from vermicelli, duck blood, duck liver, duck intestines and old duck soup. A small bowl of vermicelli soup contains the delicious taste of duck. Take a sip of soup, take a sip of vermicelli and bite a piece of duck blood, and people can't help but sigh that these humble things can be cooked so delicious in the world.

Duck blood vermicelli soup used goose blood instead of duck blood in Zhenjiang, so it was called "duck blood" because it was easy to pronounce. Duck blood vermicelli soup in Zhenjiang mostly uses goose blood, and duck blood is used in Nanjing. Nanjing chooses the delicious duck intestines, duck liver and duck gizzards prepared by Jinling salted duck cooking method as the ingredients in the duck blood vermicelli soup, so the real "duck blood vermicelli soup" that can be traced back to the market undoubtedly originated from Nanjing.