Eating a bowl of noodles in the morning is the habit of many Nanjing people. Old noodles with noodles and skin belly noodles are two kinds of noodles eaten by local men, women and children. They are considered "wet" because they carry soup. When foreigners taste noodles in Nanjing for the first time, they will feel immature and hard. The locals call this feeling "instant noodles", which is what they want. No wonder the noodles were provoked in less than 1 minute. People with a bad stomach may wish to soak noodles in soup for a while, which will make them taste much softer.

Lao noodles

Old noodles with mixed noodles have been around since the late Qing Dynasty. Noodles in soup are very particular and the cooking process is very complicated. The authentic way is to mix red soup made of pig bones, old chickens, old ducks, eel bones and screws with clear soup. The soup is dark but clear, heavy and sweet, and it is a typical Soviet noodle soup. There are many toppings, such as smoked fish, big steak, small steak, fat sausage, big meat and so on. Noodles are smooth and have distinct roots. Sprinkle some coriander powder or mustard powder when eating. And then a marinated egg, all together!

Second, the skin belly noodles

Compared with the troublesome old noodles, the noodles with skin and belly are much more free and easy. A bowl of hodgepodge: skin and belly (that is, pig skin), sausage, shredded pork, pork liver, eggs, fungus, vegetables, pickled mustard tuber and so on. Is what you eat. Of course, lard is indispensable, and most stores will ask, "Do you want spicy oil?" If you can eat spicy food, you must add some Chili oil and eat it in a bowl. Every pore of your body exudes satisfaction.

Pidu noodles

Third, duck blood vermicelli soup

People in Nanjing love ducks, so we must make the best use of them. This good dish can be eaten in many places in China now, but the authentic one is still going to Nanjing.

Duck blood soup powder

Authentic duck blood vermicelli soup should use clear soup with a thin layer of duck oil floating on it. Tofu and duck blood are cooked in a pot. Fresh and smooth vermicelli, tender and smooth duck blood, crispy duck intestines and mellow duck liver. Add a spoonful of spicy oil to taste, coriander and sesame seeds to enhance fragrance, without duck smell and a bunch of so-called "flower heads" Simple and cheap, Nanjing locals will also soak rice crust in soup. Don't be superstitious about old brands. Go directly to the small shop near the community. If it is thick soup or so-called "broth", it is mostly blended. Suggest changing to clear soup.