Nanjing is a famous duck capital. However, Nanjing people love to eat ducks. Not only duck meat, but also duck viscera and blood can make delicious dishes. I have eaten many delicious dishes made of ducks, among which my favorite is duck blood vermicelli soup.
Today, my mother and I went to Xinjiekou. As soon as we reached the food street on the f1 floor of Xinbai, I was immediately fascinated by the attractive smell of duck blood vermicelli soup. My legs and feet seemed to be locked by a pair of invisible locks, and I couldn't take another step. I begged my mother to sit down and eat a bowl before leaving.
We sat in a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? I was so curious that I quietly came behind the big sister who made duck blood vermicelli soup and observed it attentively. I saw Big Sister first take out a clean bowl and put it on the table, then take out a handful of vermicelli from a big pot with a big bamboo colander, rinse it in the hot water just boiled, and then put the scalded vermicelli into a big bowl for about two minutes. She skillfully took out a proper amount of duck blood, duck liver, duck intestines and oil fruits cut into triangles from large ceramics, put them in a bowl, sprinkled with condiments such as coriander and mustard tuber, and finally put a spoonful of spicy oil, a little salt and monosodium glutamate, so that a bowl of fragrant duck blood vermicelli soup was ready.
soon, steaming duck blood vermicelli soup came to the table! At this time, I can't wait to turn myself into an ultra-clear digital camera and deeply remember this bowl of delicious food in front of me: green parsley floats on the water like a slender "green boat"; Dark red "duck blood fish" of different sizes poked their heads out from under the green leaves, as if greeting me; The "big stone" beside the "pond"-avocado is particularly eye-catching; The fans of large groups are crystal clear; There are also gray-white "duck liver canoe" and "mustard stone", which either float on the surface of the pool or settle at the bottom of the pool.
I really couldn't restrain the call of the bug, and I couldn't wait to grab the chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew. The softened vermicelli's half-mouthed spicy oil echoed between the lips and teeth. Cold into a "small fish" that melts in the mouth, the mellow taste of duck blood remains authentic ... delicious duck liver, chewy duck intestines, soft avocado, crisp mustard tuber and refreshing thick soup all make me reluctant to stop chopsticks. Unconsciously, a bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still wanting more.
On the way home, I still remembered the unique Nanjing delicacy-duck blood vermicelli soup.