Duck blood vermicelli soup is a famous flavor snack in Nanjing. Is prepared from duck blood, duck gizzard, duck intestine, duck liver, etc. And duck soup and vermicelli. It tastes delicious, refreshing and pleasant. Duck meat is high in protein and low in fat, especially suitable for the elderly.
It is said that if you don't drink duck blood vermicelli soup, you will never eat Nanjing snacks. But for the duck blood vermicelli soup shops that abound in Nanjing, the most famous one is Jinling duck blood vermicelli soup shop located next to the presidential palace. A piece of duck blood is tender and smooth, and another sip of soup will make the tip of the tongue stay fragrant. Green coriander, crystal vermicelli, ups and downs of duck gizzard, duck intestines and duck liver are more exquisite and attractive than others.
Second, Nanjing salted duck
Salted duck is a famous specialty in Nanjing, with a long history of 1000 years. Nanjing salted duck can be cooked all year round, and the curing and re-marinating cycle is short. Now it's sold, bought and eaten, so it shouldn't be stored for long. This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck".
"White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Sweet-scented osmanthus duck is a good wine with clear thinking, strong purpose and long-term appetite. On holidays or working days, it seems to have become a secular etiquette in Nanjing for tourists from home to go out and buy a bowl of salted duck.
Third, Nanjing steamed buns
Pay attention to soup when eating steamed stuffed buns. When cooking, concentrate the soup into transparent solid gum, chop it up and mix it in. As soon as the hot air steamed, it turned into soup. Good steamed bread is as thin as paper and can be carried around without breaking. Carefully take it out, put it in a vinegar bowl, aim at it and take a sip, and the delicious soup will enter your stomach. But don't worry, otherwise it will burn, and then slowly appreciate the contents. Therefore, Nanjing people eat steamed stuffed buns with a ballad, "Move gently, lift slowly, open the window first, and then drink soup".
Fourth, Kaiyang dried silk
Kaiyang dried silk is a snack of Han nationality in Nanjing, Jiangsu Province, and it is one of the teahouse foods with a long reputation. "Hot dried silk" is white dried silk specially made by tofu shop. It is very exquisite in production and requires high materials.
Nanjing's dried silk has a unique production method. Those tender but not old, dry but not broken dried silk are specially made by tofu shop. They are finely cut, have the fragrance of sesame oil and taste excellent in soy sauce. There are several kinds of Nanjing dried silk, such as vegetarian soup and vegetarian pork. After the Republic of China, there were more and more new varieties. There are dried salted duck and Kaiyang in the mosque. There are dried bamboo shoots, dried mushrooms, dried crab roe and dried chicken in the meat restaurant. And Kaiyang, which is famous for its snacks, is second to none.
Five, Nanjing spiced beans
Nanjing spiced bean is also called "Zhuangyuan bean". Spiced beans are as fragrant, salty, sweet, soft and tender as spiced eggs. They are carefully tasted and interesting. Because it's delicious, it's usually rosewood color, the entrance is elastic and the aroma is rich, which makes people want to stop.
At present, it is Kuiguang Pavilion in Confucius Temple that retains the authentic taste of Nanjing spiced beans. When it comes to spiced beans in Kuiguangge, it is inseparable from another signature snack of shopkeepers, spiced eggs, which are found all over the country, but the real feature and taste are Kuiguangge. The spiced beans and spiced eggs in Kuiguang Pavilion have the reputation of "peerless double peppers" among snacks, and are the most authentic Nanjing snacks.
Extended data
Jinling snacks, namely Nanjing snacks, rank first among the four largest snacks in China, with a long history, unique flavor and various varieties. It has been circulated for more than a thousand years since the Six Dynasties, with more than 100 varieties.
Nanjing snacks are well-known, sweet and salty, with different shapes. Qinhuai snack in Nanjing Confucius Temple is one of the four snack groups in China. Teahouses and restaurants in the Confucius Temple area are full of street snacks, forming a food concentration area with unique traditional characteristics of Qinhuai.
Qinhuai snacks originated in the Six Dynasties and became famous in the Ming and Qing Dynasties. Wu described it in his Scholars: "Pass a cup for a change, and in the afternoon, Du ordered people to bring snacks, that is, lard dumpling bait, duck steamed stuffed bun, goose oil cake and soft fragrant cake, which were served plate by plate." Everyone ate it. It was rain-fed Lu 'an Maojian tea, each with a bowl. Between the lines, you can see the scene of Qinhuai snacks in those days.
In addition to Confucius Temple, relatively concentrated snack groups have gradually formed in Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Central Gate, Huimin Bridge and Yanziji.
Baidu Encyclopedia-Jinling Snacks (Nanjing Snacks)