Duck blood vermicelli soup is a traditional famous food in Nanjing, belonging to Jinling cuisine, Jinling snacks, is an important representative of Jinling cuisine and Jinling snacks, is one of the long-established reputation for duck as a specialty of the cuisine. Duck Blood Vermicelli Soup is made of duck blood, duck intestines and duck liver added to duck soup and vermicelli. It is popular all over the country for its calm taste, fresh aroma and smoothness, as well as the taste characteristics that are suitable for both the north and the south. Since ancient times, Nanjing has been fond of eating duck food, and it is popular to make dishes with duck, which has the reputation of "Jinling Duck Food is the best in the world". Duck Blood Vermicelli Soup has been improved to meet the dietary characteristics of different places, and the production is different, but whether it is the cooking of duck soup, or the production of duck blood, duck liver and duck intestines, all adopt the traditional production of Jinling Salt-water Duck, which is an important representative of Jinling Cuisine.

2. Spare Ribs in Sauce

Spare Ribs in Sauce is reddish in color, with crispy meat, rich bone aroma, thick juice and fresh taste, and sweet and salty. Raw ribs into the pot to cook a open, skimming the soup meat blood foam, floating oil and broken bone chips. Fish out after cooking, and wash with water and then put into the "pot mat" (cooked meat products cooked in special gabion baskets). And put the spices such as big spices, cinnamon and so on in a cloth package at the bottom of the pot. Add water and stock, the amount of stock is flush with the ribs in the pot, add soy sauce, cooking wine and salt in order. Cover the pot with a small fire to cook for about 1.5 hours, switch to simmer for 10 to 20 minutes, when the soup becomes thicker, it is retired from the pot spread on a large plate, placed in a ventilated place to cool but.

3, Squirrel Mandarin Fish

Squirrel Mandarin Fish, also known as Squirrel Mandarin Fish, is a local traditional dish in Suzhou, Jiangsu Province. When the fried Mandarin fish (or gui fish) is served, then poured with steaming hot marinade, it will squeak and "scream", named because it looks like a squirrel. The predecessor of squirrel guifu is squirrel fish. Qing Dynasty "Tune Dingji" is recorded as: take the tuna belly, remove the bone, drag the egg yolk fried yellow, as a squirrel style. This dish into the dish, shaped like a squirrel, crispy outside and tender inside, orange color, sweet and sour taste, and have a pine red flavor.