Meimanjia fried chicken is reasonably priced and tastes good. Duck blood soup is available on Ninghai Road, Stone Town, and Tongjia Alley. Nanjing people like to eat duck. The most common ones are salted duck, duck head, duck neck, duck gizzard, duck wings, and duck feet.

, are all good things.

Duck blood soup is perhaps the most famous variety.

The duck blood should be fresh, tender and tender. Add vermicelli, duck liver, duck intestines, coriander, and cook it in duck soup. It will be fragrant and tender.

The characteristic of small boiled noodles is that no soy sauce is used and the taste is light. The ingredients and base soup are more important.

The best among the meat noodles is the big bowl of skin belly noodles. It has plenty of soup and is similar to chowder. There are at least 10 kinds of things, including vegetables, fungus, skin belly, pork liver, tomatoes, quail eggs, sausages, shredded pork... one

When it comes to pot stew, the bowl is very big, with more soup and less noodles.

No oil or salt is used for seasoning, but the soup made from salted duck is used.

The mushroom noodles and assorted vegetables at Jiming Temple and Linggu Temple are very good. The soup is made from mushroom stems and bean sprouts. It is very fresh and has no oily flowers.

The place in Jiming Temple is particularly good. There is a row of antique long windows, which is like going back in time. Outside the window are mountains and trees. You can drink tea and have small snacks, including vegetarian chicken, spiced beans and orchids made by the monks themselves.

Dry, all delicate and delicious.

There are two types of wontons: the northern and southern ones. The southern style is often made by Suzhou people. It has thin skin and less stuffing, and the soup is exquisite. It is added with shrimp skin and mustard mustard. It is fresh and not greasy. There is also a large wonton made with shepherd's purse and meat.

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The northern version comes from Anhui. The soup is thick and flavourful, which shows that it is genuine. There are always a few big bones cooked in the soup pot, with some bright red spicy oil, minced green onions, and sprinkled with pepper, which makes it fragrant and delicious.

There are many snacks in Nanjing, such as glutinous rice lotus root, five-spice quail eggs, plum blossom cake, sweet-scented osmanthus and taro seedlings, beef vermicelli soup, steamed mushroom dumplings, dried chicken in marinade, and fried snails.

If you want to eat specialties, go to Confucius Temple, Qinhuai Family House, or Wanqinglou. Each dish is served in exquisite small plates and small bowls. It is extremely delicate. There are 36 and 72 snacks for you to try in one meal.

, it’s really an enjoyable thing.

Nanjing does not rely on mountains or the sea, and has no specialties. However, it uses the most common ingredients, relies on the magical method of turning decay into magic and the unique meticulous thinking of Jiangnan people, and has created a group of satisfied diners. Perhaps this is Nanjing snacks

the essence of.