"There are countless delicious foods in the world. When I taste them, I am the king." Haha, I am a gourmet. This time, I would like to introduce a famous snack: duck blood vermicelli.

"Boss, a bowl of duck blood fans." As soon as the voice fell, a quick answer came from the room: "OK."

After a while, duck blood vermicelli was served. Smell it. It smells like fresh meat mixed with coriander. The glittering and translucent fan sleeps quietly in beige soup, like silver wool. Several pieces of red duck blood emerged playfully from the fans. Brown duck liver and white duck intestines are a pair of companions, while green coriander can be seen everywhere. Looking at this bowl of colorful duck blood vermicelli, I really want to eat it

This duck blood vermicelli is really delicious and fun. I found the source of a vermicelli, stuffed it into my mouth, gently clamped it with chopsticks to prevent the soup from splashing everywhere, and then sucked it into my mouth with great force. The vermicelli keeps slipping in my mouth, like tofu brain, and it breaks when touched. Duck blood is the characteristic of this snack bar: duck blood lives with spices after secondary processing, just like wine stored underground, which is memorable. When I eat duck blood, I like to bite it in half with the big teeth inside. Your creaking voice tickles my heart. Take a sip of soup. It is really delicious.

Every time after eating duck blood, the fans are warm in their hearts and red in the face. From time to time, they lick their lips with their tongues.

Duck blood fan

Today, my mother and I went for a walk in the street. Suddenly, a smell came to my nose, and my feet seemed to be locked by an invisible lock. I looked up and it was a duck blood fan!

When I walked into the shop, the first floor was already crowded. I said to the waiter, "Two bowls of duck blood vermicelli." I was suddenly curious to know how to make vermicelli. I stood quietly at the production site. An aunt first grabbed a handful of vermicelli from the iron bucket with long chopsticks and put it in the bamboo leak, cut off the excess vermicelli, and then put the vermicelli in a steaming cauldron. After about two minutes, she put the cooked vermicelli into a newly prepared bowl. This is when she fished out a proper amount of duck blood, duck liver, duck Jane and duck meat from a nearby pot with a spoon.

In a short time, duck blood vermicelli was served. Looking at this delicious food, I can't wait to turn myself into a camera and write down this delicious food: green coriander floats on the water like a slender "green boat", and its shape and size are dark red. Duck blood sticks out from the green leaves, the big stone beside the water-oily tofu-is very eye-catching, and there is a gray "duck liver canoe". I can't resist the call of greedy insects. I picked up a fan and put it in my mouth. This is not true. Suddenly, when I waved my hands to relieve the heat, I mumbled "Lane(hot)" and finally swallowed it.

I drank water and continued to eat. I learned the last lesson. I blew my mouth first. "whew! Hey! " A handful of vermicelli was sucked into the mouth, and the soup spilled in every corner. Softened vermicelli with spicy oil, great! Pick up another piece of duck blood, chew it in your mouth a few times, and it will melt. Then continue to pick up a delicious duck liver. Duck liver tastes a little bitter, but there is this thick soup flavor in this bitterness. Unconsciously, I have solved a bowl of duck blood vermicelli. I smacked my lips, burped, touched my swollen belly with my hand and walked out of the shop contentedly.

On the way home, I was still thinking about the delicious duck blood vermicelli, and the fragrance of the vermicelli remained in my teeth.

Eat duck blood vermicelli

In the evening, I went to eat duck blood vermicelli.

"Wow, there are so many people!" As soon as I entered the door, I saw steaming hot and full of popularity. It's no use turning on four air conditioners at once! I just ate it when I went. Before me, someone said that a large portion should be changed into a small portion, and the bowl should be given to me.

Why do I want to eat duck blood vermicelli Let's start in the afternoon. In the afternoon, my aunt invited me to eat steak. I asked my mother if I could. My mother said that she was very polite to me. My mother promised to take me to dinner, so I refused. In the evening, my mother asked me to take a walk with her to eat steak, so I might as well eat duck blood fans nearby.

If you go to dinner next night, you should go early, otherwise there will be too many people.

Duck blood fan

In Nanjing, there are duck blood vermicelli shops all over the streets, which can be described as: dotted. I like to eat duck blood fans in Confucius Temple best, because the cooking technology there is the highest and super traditional. The taste is one of the best in Nanjing.

Today, my mother and I came to the Confucius Temple to play. I strongly recommend the duck blood fans here to my mother. We walked into a big clean shop. It is conceivable that this duck blood vermicelli must be clean, so my mother and I ordered two bowls of duck blood vermicelli. I ran to the kitchen to find out how the duck blood vermicelli was made. I saw an uncle chef dressed in white first cooked duck blood, cut it into small pieces and put it in the pot. When the guests come, take out the duck blood and put it in the bowl. They washed the vermicelli out of the pot with a colander, then poured a spoonful of fresh soup, dropped a few drops of sesame oil, sprinkled a pinch of shrimp skin or duck casing, and added a pinch of coriander. This bowl is delicious.

When I look at this bowl of duck blood vermicelli, I always feel something is missing. Oh! It turned out to be spicy oil. How can it be delicious without spicy oil? I poured half a bottle of spicy oil at once, carefully smelled a fragrance and got into my nose, and my appetite suddenly opened up. I can't wait to grab chopsticks and start tasting. I sucked a group of fans into my mouth, silky and slippery. The softened fans echoed the spicy oil in my mouth between my lips and teeth, which contained a piece of duck blood that melted in my mouth. Its pure and delicate taste keeps its original flavor. Duck liver, duck intestines, pickled mustard tuber and thick soup all make me reluctant to stop chopsticks. After a while, I swept away a bowl of duck blood vermicelli soup.

On the way home, I still remember the duck blood vermicelli soup in my mind, which is the authentic taste of old Nanjing.

Duck blood fan

Duck blood vermicelli is also one of my favorite foods. Although there are many famous snacks in Gaoyou, duck blood fans are still my favorite.

Look, the silk-like fans are rolling in the pot, not to mention the ten-mile fragrance. At least the store is full of attractive fragrance. Silver fans and lavender duck blood embrace together, as if a long-lost child had returned to his mother's arms, and yellow tofu fruit floated on the soup, as if to say, "Look! How strong I am! " Coupled with the green coriander, it is really colorful and irresistible.

The practice of duck blood fans is also very simple. First, put a handful of vermicelli into a bamboo colander and shake it in boiling water for 1-2 minutes. Then put the cooked vermicelli into the prepared bowl of duck blood, duck liver, duck intestines, coriander and tofu fruit, and add a spoonful of thick soup. The key to this duck blood vermicelli lies in this spoonful of soup. People who like spicy food can add a spoonful of spicy oil to make a bowl of duck blood vermicelli.

The next step is to eat. Add a spoonful of spicy oil, the bowl suddenly turns redder, then fork up the vermicelli and let them cool for a while, then gulp down the duck blood vermicelli. The smell of duck blood, the clarity of coriander, the smoothness and spicy of vermicelli, all kinds of fresh flavors have been rippling in the mouth. That comfortable feeling is the word "cool". Finally, I don't know how long I drank the soup, but it was very comfortable.

Duck blood soup vermicelli

As the saying goes, "Food is the most important thing for the people", and almost every place has its own food. You see: roast duck in Beijing, mutton bread in soup in Xi, little sheep in Inner Mongolia, rice noodles crossing the bridge in Yunnan ... from the main course at the banquet to the flavor snacks in Jiecun, there are countless. But my favorite is duck blood vermicelli soup.

Duck blood vermicelli soup tastes good and looks good. Glittering vermicelli soaked in beige soup, red duck blood with yellow avocado, green coriander, brown duck liver and white duck intestines scattered among them, are really mouth watering!

Duck blood vermicelli soup is very simple. When guests come, grab a handful of washed vermicelli and put it in a bamboo colander, then shake it in hot soup and scald it for a minute or two. Pour the cooked vermicelli into a bowl, then remove some duck blood and oily fruit, add soup, and sprinkle with chopped duck intestines, duck liver and coriander. If you like spicy food, you can also order a spoonful of red oil and a bowl of colorful duck blood vermicelli soup.

Eating duck blood vermicelli soup is also very interesting. When I eat vermicelli, I like to eat one by one. When I found the fan's head, I sucked it into my mouth. Really smooth and refreshing! When eating avocado, duck liver, duck intestines and duck blood, I like to lick its "coarse" taste with my tongue first, and then chew it carefully to taste its "fine" taste.

One day, when I was eating duck blood vermicelli soup, I was flustered because I sucked the vermicelli hard and the soup spilled all over my face. Since then, I have given duck blood vermicelli soup a different name-"Happy Flower"!

Duck blood soup vermicelli

Nanjing is a famous duck capital, but Nanjing people love ducks very much. Not only duck meat, duck viscera and duck blood can also be made into delicious dishes. I have eaten many delicious dishes made from ducks, among which my favorite is duck blood vermicelli soup.

Today, my mother and I went to Xinjiekou and just walked to the food street on the F/KLOC-0 floor of Xinbai. I was immediately fascinated by the attractive smell of duck blood vermicelli soup. My legs and feet were locked like an invisible lock and I couldn't walk any further. 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? Curious, I quietly came behind my big sister who made duck blood vermicelli soup and observed with my heart. I saw the elder 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 cooked, and then put the blanched vermicelli into a big bowl to cook for about two minutes. She skillfully took out a proper amount of triangle-shaped duck blood, duck liver, duck intestines and avocado from large ceramics, put them in a bowl, sprinkled with spices such as coriander and mustard tuber, and finally put in a spoonful of spicy oil, a little salt and monosodium glutamate, and a bowl of fragrant duck blood vermicelli soup was ready.

Soon, steaming duck blood vermicelli soup was served! At this time, I can't wait to turn myself into an ultra-clear digital camera, deeply remembering the delicious bowl in front of me: green coriander 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; Avocado, the "big stone" next to the "pond", is particularly eye-catching; Fans of big 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 precipitate at the bottom of the pool.

I really can't restrain the call of insects, and I can't wait to grab chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew. Softened vermicelli half a mouthful of spicy oil reverberates between lips and teeth. Cold into a "small fish", it melts in the mouth, and the mellow taste of duck blood remains original ... 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 remember the unique Nanjing cuisine-duck blood vermicelli soup.

Nanjing cuisine-duck blood vermicelli soup

Nanjing is a famous duck capital, but Nanjing people love ducks very much. Not only duck meat, duck viscera and duck blood can also be made into delicious dishes. I have eaten many delicious dishes made from ducks, among which my favorite is duck blood vermicelli soup.

Today, my mother and I went to Xinjiekou and just walked to the food street on the F/KLOC-0 floor of Xinbai. I was immediately fascinated by the attractive smell of duck blood vermicelli soup. My legs and feet were locked like an invisible lock and I couldn't walk any further. 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? Curious, I quietly came behind my big sister who made duck blood vermicelli soup and observed with my heart. I saw the elder 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 cooked, and then put the blanched vermicelli into a big bowl to cook for about two minutes. She skillfully took out a proper amount of triangle-shaped duck blood, duck liver, duck intestines and avocado from large ceramics, put them in a bowl, sprinkled with spices such as coriander and mustard tuber, and finally put in a spoonful of spicy oil, a little salt and monosodium glutamate, and a bowl of fragrant duck blood vermicelli soup was ready.

Soon, steaming duck blood vermicelli soup was served! At this time, I can't wait to turn myself into an ultra-clear digital camera, deeply remembering the delicious bowl in front of me: green coriander 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; Avocado, the "big stone" next to the "pond", is particularly eye-catching; Fans of big 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 precipitate at the bottom of the pool.