Duck blood vermicelli soup, also known as duck blood vermicelli, is a traditional delicacy in Nanjing and one of the most prestigious delicacies featuring duck.

Duck blood vermicelli soup is made from duck blood, duck intestines, duck liver, etc., added to duck soup and vermicelli.

It is popular all over the country for its mild taste, fresh fragrance and smooth taste, as well as its taste characteristics that are suitable for both north and south.

Nanjing has been fond of duck dishes since ancient times, and duck dishes are popular. It has the reputation of "Jinling duck dishes are the best in the world".

Duck blood vermicelli soup has been modified to cater to the dietary characteristics of various places. The production process varies from place to place. Nanjing all uses duck blood, and it has been modified since it spread to other places.

1. Dishes History Nanjing’s duck cuisine has a history of more than 1,400 years. Duck blood soup is the prototype of duck blood vermicelli soup. It contains duck blood, duck intestines, duck liver, duck gizzards and other foods. During the Qing Dynasty, some people put vermicelli in it.

When put into duck blood soup, the soup is fragrant and looks great, thus producing duck blood vermicelli soup.

Legend has it that when a Nanjing man killed a duck, he put its blood in a small bowl and was reluctant to throw it away. Unexpectedly, the fans fell in and got dirty.

He had no choice but to cook the vermicelli and duck blood together. Unexpectedly, he cooked his first bowl of duck blood vermicelli soup. The soup was fragrant and attracted countless passers-by to speculate on how to cook this delicious soup.

A certain rich man heard about this and made him a professional chef, specializing in cooking duck blood and vermicelli soup for the rich man and his concubines. Later generations got this delicacy.

Another theory is that duck blood vermicelli soup was first created by Mei Ming, a fallen scholar in Zhenjiang. People from Zhenjiang ran a snack bar in Nanjing, and then improved the traditional Nanjing duck blood soup by adding vermicelli.

However, whether it is the Nanjing original theory or the Zhenjiang improvement theory, one thing is certain that the duck blood vermicelli soup, whether it is the cooking of the duck soup, or the production of duck blood, duck liver and duck intestines, all use the traditional Jinling brine.

The duck method is an important representative of Jinling cuisine.

2. Ingredients for making dishes: 1 duck skeleton, 5 slices of ginger, 200 grams of duck blood, 100 grams of vermicelli, 50 grams of duck liver, 50 grams of duck intestines, 50 grams of duck heart, 50 grams of duck extract, 10 grams of coriander, ginger

10 grams of puree, 10 grams of chopped green onion, 1/4 tsp of salt, 1/2 tsp of chicken essence, 1/4 tsp of white pepper, 1/2 tsp of sesame oil, 1/2 tsp of red chili oil, and a marinade bag.

Steps: 1. First blanch the duck skeleton in cold water to remove the blood, then add the ginger slices in cold water and bring to a boil over high heat, then simmer over low heat for 1 hour to make a soup stock.

2. First add ginger slices to cold water, blanch the duck liver, intestines, heart, jelly, etc. in boiling water to remove the blood, then stewing in brine over low heat for about 1 hour.

3. Boil water in a pot, add duck blood, cook until boiling and remove.

4. Boil duck bone soup in a pot, add duck blood and cook until boiling, then put the soup into a bowl.

5. Pour another pot of boiling water and cook the soaked vermicelli until soft.

Also put the vermicelli into the soup bowl.

6. Add all the seasonings, coriander, ginger, and sliced ??braised duck offal.

Cooking skills: 1. Duck is a very cool animal with a strong fishy smell, so don’t forget to add more ginger when making it.

2. Be very careful when handling duck internal organs.

It must be cleaned and boiled to remove blood. 3. Nutritional value Duck blood is a "scavenger" of human body dirt. It can facilitate bowel movement, remove sediment and dirt from the intestinal cavity, and is effective against harmful substances such as dust and metal particles.

Purifying effect to avoid cumulative poisoning.

Therefore, anemia patients, the elderly, women, and people engaged in dust, textile, sanitation, mining, etc. should especially eat duck blood.

Duck blood contains vitamin K, which can promote blood coagulation and stop bleeding.

Duck blood contains very low fat content and is suitable for people with high blood lipids to consume regularly.

Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium.

Vermicelli has good flavor-adhering properties and can absorb the flavors of various delicious soups. Coupled with the softness and tenderness of the vermicelli itself, it is even more refreshing and pleasant.

4. Precautions Duck blood is rich in nutritional value, but patients with hypercholesterolemia, liver disease, hypertension and coronary heart disease should eat less. People with weak spleen yang and diarrhea due to cold-dampness should not eat it.

In the traditional processing technology of vermicelli, 0.5% alum (aluminum sulfate) needs to be added to increase the toughness of vermicelli.

Studies have shown that excessive intake of aluminum sulfate can cause chronic damage to the central nervous system, and excessive doses may increase a person's risk of Alzheimer's disease.

In addition, excessive amounts of aluminum sulfate may increase the risk of heart disease and cardiovascular and cerebrovascular diseases.

Children should eat less because their nervous systems are still developing.

Excessive alum may also affect the development of the fetal nervous system, so pregnant women should eat less.

Vermicelli mainly contains starch and has a higher sugar content, which is easier to absorb than grain, so it is best for people with diabetes to eat less.

5. History and culture Legend has it that when a Nanjing man killed a duck, he put its blood in a small bowl and was reluctant to throw it away. Unexpectedly, the fans fell in and got dirty.

He had no choice but to cook the vermicelli and duck blood together. Unexpectedly, he cooked his first bowl of duck blood vermicelli soup. The soup was fragrant and attracted countless passers-by to speculate on how to cook this delicious soup.

A certain rich man heard about this and made him a professional chef, specializing in cooking duck blood and vermicelli soup for the rich man and his concubines. Later generations got this delicacy.

On April 26, 2005, after arriving in Nanjing, a delegation led by former Chinese Kuomintang Chairman Lien Chan went to Confucius Temple to taste Qinhuai snacks.