1. Old noodles with noodles

It is a habit of many Nanjing people to have a bowl of noodles in the morning. Old noodles with noodles with noodles and noodles with skin and belly are two kinds of noodles eaten by local men, women and children. Because they carry soup, they are considered "wet". When foreigners taste noodles in Nanjing for the first time, they will feel immature and hard. Locals call this feeling "instant noodles", which is what they want. It's no wonder that noodles are picked up in less than 1 minute. People with poor stomachs may wish to soak noodles in soup for a while, which will make them much softer to eat.

Old noodles with noodles

Old noodles with noodles have been around since the end of Qing Dynasty. The soup with noodles is very exquisite, and the boiling process is also very complicated. The authentic method is to mix the red soup made of pig bones, old chicken, old duck, eel bones and screws with clear soup. The soup is dark but clear, with heavy and sweet taste, which is a typical Soviet noodle soup. There are many toppings, such as smoked fish, big steak, small steak, fat sausage, big meat, etc. The noodles are smooth and have distinct roots. When eating, sprinkle some coriander powder or mustard tuber powder. , and then a marinated egg, all together!

Second, the skin-belly noodles

Compared with the troublesome old noodles, the skin-belly noodles are much more free and easy. A bowl of hodgepodge: skin-belly (that is, pig skin), sausage, shredded pork, pork liver, eggs, fungus, vegetables, pickled mustard tuber, etc., is what you eat. Of course, lard is indispensable, and most stores will ask ". If you can eat spicy food, you must add some Chili oil and eat it in a bowl. Every pore in your body exudes satisfaction.

skin and belly noodles

3. Duck blood vermicelli soup

Nanjing people love ducks, and they must make the best use of their things. This delicious dish is now available in many places in China, but the authentic one is still going to Nanjing.

Duck blood vermicelli soup

Authentic duck blood vermicelli soup should use clear soup, with a thin layer of duck oil floating on it. Tofu and duck blood are cooked in a pot, and the vermicelli is fresh and tender, the duck intestines are crisp and the duck liver is mellow. Adding a spoonful of spicy oil to flavor, parsley and sesame seeds to enhance the flavor, there is no duck smell, and there are no so-called "flower heads". Don't be superstitious about time-honored brands. Go directly to a small shop near a residential area. If it is thick soup or claims to be a so-called "broth", it is mostly blended. It is recommended to change to a clear soup.