In fact, in my mind, in Nanjing the most authentic duck blood vermicelli soup there are two places, one place, is the standard, can spread, can attract more people like the duck De Bao; the other place, is a friend of the family of an old lady to do it, and now can not be reproduced, I talk about these two soups.

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One, Duck De Burger, I went to the Rich Road store.

The duck blood vermicelli soup is milky white, and here's the kicker: for a while last year, when "technology and hard work" were popular, this restaurant's soup was attacked quite a bit.

However, there are many things in the catering industry, in fact, it is legal to comply with the use of many, many years, and "food additives", we use the most is sodium chloride and monosodium glutamate, these two with a very dangerous BGM, and then with all kinds of rumors, can be a lot of nine years did not finish the boycott of the people, if you tell her that without sodium chloride intake, she is getting weaker and weaker, she will immediately say that NaCl is XXX contraband, meet this kind of, don't argue, stay away.

Putting it together, I take pictures of the division Jiangning mother-in-law

And I as a particularly sensitive to the taste of the ingredients for the diners, in fact, this store made into a milky soup base of the principle is very simple, lard small fried duck, and then boiling water to join, boiled, can be more and more simmer the whiter, it is the simplest fat emulsification reaction, is a kind of culinary common sense. As long as the first duck put in, enough fat on the line.

Being far away, back to the topic of it, to the point of view of the diners serious about the taste of duck blood vermicelli soup in this store:

The soup base: the soup base is the old duck soup.

As for why it is old duck soup? It's hard for me to explain the old and young duck soup, the taste can be tasted, because the bones of the old duck, are all molded, while the bones of the young duck are even still brittle bones, the soup made from these two ingredients is not the same, drink more, you will know.

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Duck mash: There are four things in duck mash, duck intestines, duck liver, duck heart, duck gizzard.

There are only two slices of duck heart, according to the knife method (thinness) and the size of the duck heart, this heart is divided into at least five people;

Duck intestines are the most and my favorite, this point I can be described by a crazy point of praise;

Duck gizzard content: 0. It may be that I am more back it, I look at the same city clocked in the sunshine picture are there, just me! I don't have any.

Duck liver: duck liver is very pink, a sip on the broken, want to be a surprise. And, the cuts are not too big, not less, and do not worry about eating in a hurry will choke.

Seasoning: chili oil and cilantro, I did not ask for green onions, I feel that the duck and cilantro is very match.

Some people may say, not always like this? This is authentic?

This is very authentic!

Old duck soup + creamy white soup base + lots of duck intestines + a knife so thin that a heart can be sliced into 10 slices + a sip of powdered liver liver + just the right amount of seasoning ......

Duck blood vermicelli soup recipes a search for a whole lot of people, do it well to make a good taste of their family can be ranked in the top three. This is not authentic what is it?

Two, a grandmother with whom she exchanged many, but not a word of conversation on. (No photos of the whole back)

The reason why I will go to see this grandmother, because and a friend argued that the duck is very authentic, he insisted that the taste of his childhood, is the most authentic, so he drove a small donkey pulling me this 150 pounds of fat meat to the effect of the district, and slowly ride to the countryside ......

To the location of the (Don't ask me where, I navigation can't understand, follow the run all rely on trust), found a small farmhouse, there is a pair of old people inside, the identity of the old man, I don't know, he didn't say, I don't ask.

Friends communicate with the old man in the local language, it did not take long, he told me: "You wait a moment, granny will do to you to drink, you can see." Then he sat down on one side of the chair to "TiMi".

I was too embarrassed to turn on the black, a little embarrassed smile, and asked the grandmother if she needed help, the grandmother said a series of local language, I can not understand a word, can not help but even more embarrassed ......

Friends translation: you just watch, she must cook the most authentic for you to drink.

So I saw the grandmother catching ducks, handling ducks, skillfully handling duck entrails ......

Then it is the hanging soup, every once in a while from the wall to glean a few grasses to put into the soup pot, gleaned four consecutively, 20 minutes later, the aroma has been wafted all over the five meters in a circle.

After that, it's ladle soup, ride soup, drink soup + 32 of my favorites.

That kind of taste can be described by the evaluation, if you really want to say, it should be called "the taste of home" it ---- random knife, random salty and light, grandma if If you are applying for a job as a chef, you may not be able to do it, but this soup, but straight to my memory, no matter how standardized that above the trivial in my opinion, how high the significance, but I heard the "duck blood fan soup" five words, the automatic match is still the unknown grandmother to me to do that pot.

I thought I would buy her a gift next time I went there.

However, it was destined to be a memory, and at the end of 2022, she went, for some reason, on her way.