Nanjing has been fond of eating duck gizzards since ancient times, and it is popular to make dishes with ducks. It has the reputation of "Jinling duck dishes are the best in the world". Duck blood vermicelli soup was improved to cater to the dietary characteristics of different places. When it was made, it was different in different places. Duck blood was used in Nanjing, and it changed after being spread around.
Duck dishes in Nanjing have a history of 1400 years. Duck blood soup is the embryonic form of duck blood vermicelli soup, which contains duck blood, duck intestines, duck liver, duck gizzards and other foods. During the Qing Dynasty, some people put vermicelli into duck blood soup, and the soup was fragrant and sold well, resulting in duck blood vermicelli soup.
Another saying is that duck blood vermicelli soup was first created by Mei Ming, a scholar from Zhenjiang. People from Zhenjiang ran a snack bar in Nanjing, and then improved the traditional Nanjing duck blood soup and added fans. However, whether it is the theory of Nanjing's own creation or Zhenjiang's improvement, one thing is certain: duck blood vermicelli soup, whether it is the cooking of duck soup or the production of duck blood, duck liver and duck intestines, all adopt the traditional method of making Jinling salted duck, which is an important representative of Jinling cuisine.