1. What idiom is used to describe the duck blood vermicelli soup in the sixth grade of primary school last semester?

I'm afraid there is no doubt that duck blood vermicelli soup is a flavor snack in Zhenjiang. However, it may be controversial to make duck blood vermicelli soup a "local product" of Zhenjiang. In recent years, the debate about whether the original duck blood vermicelli soup is from Zhenjiang or Nanjing has been raging on the Internet and among the people. The argument that duck blood vermicelli soup is "Nanjing's" is that "Jinling duck blood vermicelli soup" is famous and has rushed out of the Nanjing market far away; The argument that duck blood vermicelli soup is "Zhenjiang's" is that anyone who has eaten duck blood vermicelli soup from two places will feel that the taste of "Jinling duck blood vermicelli soup" is far worse than that of "Zhenjiang's". However, it is said that the duck blood vermicelli soup was invented in 1988 by a food stall near Daxing Pool Bath in Chaoyang Building, Zhenjiang. At that time, goose blood was used instead of duck blood, and it was called duck blood because it was smooth, so now the duck blood vermicelli soup in Zhenjiang is mostly goose blood, while that in Nanjing is mostly duck blood.

The current market situation of Zhenjiang duck blood vermicelli soup is absolutely popular, and its "fans" include all people, men, women and children. In Zhenjiang, you can meet duck blood vermicelli shops all year round, whether you cross the street or wear alleys. Some of these duck blood vermicelli shops have a facade, while others are small stalls, but the same ones are all hot and fragrant. Among these duck blood vermicelli shops, sister-in-law duck blood vermicelli shop, mother-daughter duck blood vermicelli shop and Ma Laotai duck blood vermicelli shop are among the best.

Duck blood vermicelli soup from Zhenjiang is also available in other cities. A friend of the author once saw more than one Zhenjiang duck blood vermicelli shop in Taizhou city, and it was really Zhenjiang flavor after tasting it. When I asked, some of them were opened by Zhenjiang people and some were run by local people, but in any case, "Zhenjiang duck blood fans" were out of Zhenjiang from products to brands.

The vermicelli soup of Zhenjiang duck blood is smooth, the duck blood is fresh and tender, and the taste is fresh and fragrant. A bowl of 3 yuan is cheap and good, and it is widely loved by the people. The preparation of duck blood vermicelli soup is also very simple and convenient. Just put the vermicelli in a small bamboo basket, put it in the boiled duck blood soup, then pour the vermicelli and duck blood soup into a bowl, and then add duck intestines, duck liver, chopped green onion, coriander and seasonings.

Nanjing is a famous duck capital. Naturally, Nanjing people are very fond of eating ducks. Not only duck meat, but also duck viscera and blood can be written. The restaurant, Huiwei Duck Blood vermicelli Soup, has brought the delicacy of these things into full play. Duck blood vermicelli soup is made of vermicelli, duck blood, duck liver and duck intestines with old duck soup. A small bowl of vermicelli soup contains the delicious taste of duck. Take a sip of soup, take a sip of vermicelli, and bite a piece of duck blood, which makes people especially sigh that these humble things can cook such delicious food in the world. Origin: There was a poor man who used a small bowl to hold his blood when he killed a duck, but unexpectedly the fans fell in and got dirty. Helpless, he had to cook the vermicelli with duck blood. Unexpectedly, the first bowl of duck blood vermicelli soup was actually cooked, and the soup was fragrant with four benefits, which attracted countless passers-by to guess how this delicious soup was cooked. When the rich man heard this, he appointed the poor as a professional chef to cook duck blood vermicelli soup for the rich man and his aunts. Later generations got this delicious dish.

Edit the production method of this paragraph: < p Avocado, shredded onion and ginger, shrimp, coriander, duck offal (including duck gizzard, duck intestines, duck liver, etc.). Salt, monosodium glutamate, chicken essence, sesame oil (or spicy oil) are appropriate.

Features of duck blood vermicelli soup:

Duck blood vermicelli soup is a snack in Nanjing, which is very famous locally.

Method of duck blood vermicelli soup:

(1) Boil a pot of water, pour in a tablespoon of monosodium glutamate, salt and chicken essence, scald the coriander in boiling hot water, and cut the cooked duck intestines and liver for later use.

(2) Cook the soup, cut the duck blood into strips, cut the avocado into triangles, and cook in the soup.

(3) After a minute or two, fish out the duck blood. After a while, when the avocados are cooked, turn off the fire to the minimum, put the duck blood in, and let them stew slowly to keep the temperature from dropping.

(4) Put the vermicelli into the spoon for scalding vermicelli, scald it in the soup for one or two minutes, and pour it into the bowl.

(5) Take out a proper amount of duck blood and oily fruit and put them in a bowl. Put the cooked duck intestines and duck livers on the vermicelli, put some parsley in it, dig a spoon of spicy oil and stir it with chopsticks. A bowl of delicious duck blood vermicelli soup is ready. 2. A good sentence describing eating old duck blood vermicelli soup

Although duck blood vermicelli soup is just a street snack, it is my favorite.

The method of duck blood vermicelli soup is very simple. When the guests came, the aunt selling duck blood vermicelli soup grabbed a handful of soaked vermicelli and put it (changed to "dip") in boiling water for a perm. At the same time, put duck blood, duck liver, duck sausage, ham sausage and other ingredients in the bowl. After about two minutes (plus "Hou"), my aunt scooped up the vermicelli from the boiling water and put it (changed to "pour") into the bowl, then squeezed some coriander and sprinkled it into the bowl, and finally sprinkled the seasoning. A bowl of delicious duck blood vermicelli soup is ready.

Duck blood vermicelli soup tastes good and looks good. Green coriander is surrounded by pink ham sausage, brown duck blood is clustered here and there, and white duck intestines and brown duck intestines are scattered among them (plus "milky white") fans, which really makes people drool.

when I eat duck blood vermicelli soup, I like to pick up a few vermicelli with chopsticks, pout my mouth and eat (inhale) it gently. The smoothness is really beyond words. I remember (changed to "De") that once, as soon as the duck blood vermicelli soup was served, I wolfed it down, which not only made my face look like a flower cat, but also almost swollen my mouth. I will never eat so fast again. I have to swallow my saliva and wait patiently for a while. Those few minutes are really long!

how about it? After reading my introduction, you must like duck blood vermicelli soup, too! Then it's better to act than to move. Go quickly! 3. Write a fragment of duck blood vermicelli, describing the taste, practice and origin.

This is an essay about duck blood vermicelli by an online author:

Duck blood vermicelli soup is one of the specialty snacks in Nanjing.

speaking of its origin, that's an interesting thing. According to legend, a poor man found a pack of fans on the ground. Before cooking the vermicelli, he accidentally dropped the vermicelli into duck blood and got dirty. He was reluctant to throw it away, so he had to cook the vermicelli with duck blood. However, unexpectedly, the cooked vermicelli was extremely delicious. When the rich man learned about it, he ordered the chef to do the same. Later, the chef further improved the production method, and finally became a delicious and delicious food for all ages-duck blood vermicelli soup.

Just by looking at the name, you might think that duck blood vermicelli soup is made as long as duck blood and vermicelli are cooked together and duck blood and vermicelli are cooked together. That would be all wet! Its practice is to cut the duck blood into small pieces, squeeze out the water, and then slice the duck viscera soaked in brine. Then cook the vermicelli and duck viscera separately, and finally combine them together, and a bowl of duck blood vermicelli soup with all colors and flavors will appear. Brown duck blood, gray duck intestines, duck gizzards and duck livers, then sprinkled with green coriander and poured with red spicy oil, formed a beautiful landscape.

whenever I taste the duck blood vermicelli soup, I always "eat with caution", regardless of the willy-nilly, I will take a few mouthfuls with a big bowl. Then, with the trend of hungry tigers pouncing on food, all the duck viscera and fans were caught in five minutes, and then a few minutes were set aside to "destroy" the remaining soup. I usually eat slowly, and I can always finish a big bowl of duck blood vermicelli soup in ten minutes.

I remember once, I accidentally poured half a bottle of spicy oil into duck blood vermicelli soup, so I had to mix it well in a bowl because it was too spicy. I had to sit and eat slowly. At the right moment, Red Cliff was playing on the TV overhead, and I looked with great interest. Inadvertently took a glance at the bowl of soup, and was immediately inspired. The oil fruits that were dyed red were like Cao Jun warships on fire! And the red soup is like burning red cliff. I looked at it and couldn't help saying, "river of no return, the waves have wiped out all the romantic figures of the ages ..." Then, with all my strength, I wiped out Cao Jun in one fell swoop. Later, I named the duck blood vermicelli soup with a lot of Chili oil "Burning Red Cliff".

after reading my composition, are you drooling over duck blood vermicelli soup?