Duck blood vermicelli soup

Nanjing has many snacks, but I love duck blood vermicelli soup.

At first, I didn’t know that duck blood vermicelli soup was delicious. Once, my mother took me to a duck blood vermicelli soup shop and ordered two bowls of duck blood vermicelli soup. We waited for a while, and I saw the chef grab a handful of vermicelli with his hands, put it into the newly boiled water with a bamboo spoon, and after a while, he picked up the vermicelli, put it into a bowl, and put it in Had some soup. Then, I grabbed some duck liver, duck intestines and other condiments, and finally sprinkled some coriander. Two bowls of duck blood vermicelli soup were served. The golden duck intestines, bean sprouts, and emerald green coriander made our mouth water.

I couldn’t wait to pick up a duck liver and put it in my mouth, wow! It's very fragrant because it's salted, followed by duck liver. I picked up another tofu fruit and put it in my mouth to take a bite. The soup splashed everywhere, and the aroma lingered in my mind. Then, I picked up another bean sprout, which was tender and delicious. Finally, I picked up some green vegetables, which were very fragrant and had a strong aroma. After tasting all these, I picked up one or two vermicelli sticks and sucked them, and the vermicelli slid obediently into my mouth. Sometimes, I sucked too fast, and the soup splashed on my face and got all over my face. I laughed, and my mother also laughed from ear to ear.

After a while, I "destroyed" the bowl of duck blood and vermicelli soup. Looking at my mother again, she only ate less than half. I ate too fast.

After this time, I was introduced to duck blood vermicelli soup. To this day, that scent always floats in front of my nose.

I love duck blood vermicelli soup.

Part 2

Nanjing is a famous duck city, but Nanjing people love to eat duck very much. Not only duck meat, but also duck viscera and duck blood can be made into dishes. tasty. I have eaten many delicacies made with duck, and among them, my favorite is duck blood vermicelli soup. Today, I am going to eat a bowl of duck blood vermicelli soup. But how is duck blood vermicelli soup made? My curiosity aroused, so I quietly came behind the elder sister who was making duck blood vermicelli soup and observed attentively. I saw the eldest sister first taking out a clean bowl and placing it on the table, then using a large bamboo colander to take out a large handful of vermicelli from a large pot, and rinsed it in the freshly boiled hot water. After about two minutes, put the blanched vermicelli into a large bowl. She skillfully took out an appropriate amount of duck blood, duck liver, duck intestines and avocado cut into triangles from each large ceramic, put them into a bowl, then sprinkled them with condiments such as coriander and mustard, and finally added a spoonful Chili oil, a little salt and MSG, and a fragrant bowl of duck blood vermicelli soup is ready. After a while, the steaming duck blood vermicelli soup was served! Green coriander floats on the water like a long and thin "green leaf boat"; dark red "duck blood fish" of different sizes. I couldn't suppress the cry of the slanderous insects, so I couldn't wait to grab the chopsticks and start tasting. "Ah! It's so delicious!" I couldn't help but admire. On the way home, I was still thinking about the unique Nanjing delicacy - duck blood vermicelli soup.