1. Duck blood vermicelli soup

Duck blood vermicelli soup is made of duck blood, duck intestines, duck liver, etc. with duck soup and vermicelli.

Friends in Sichuan, Chongqing and even Hunan will probably dislike such a light bowl of soup. But if you taste it, you will know why it is the first one in Jinling.

2. Boiled dried silk

Dried silk is "specially made dried bean curd, which is large and square. It is sliced with a thin blade and then cut into filaments. Pay attention to one piece of dried bean curd and make sixteen pieces. The shredded bean curd is as thin as a ponytail, and one piece is continuous." Yes, you are not mistaken. This is tofu silk.

To cook dried shredded pork means "hanging soup with shrimp, putting dried shredded pork into the pot, adding shredded ham and chicken, and cooking until it tastes good, then serving. Don't worry about losing the flavor, you can also add shredded mushrooms. In the season with winter bamboo shoots, shredded winter bamboo shoots can be added. In short, the taste of dried silk should be pure, while that of boiled silk is not tired of being thick. But you can't put crabs, clams, oysters and clams. That would be a distraction and you wouldn't be able to eat dried silk. "

3. salted duck

salty and delicious, salted duck is probably the best duck meat to eat.

4. Duck oil cake

People in Nanjing are so fond of ducks that some people joke that their predecessors had a grudge against ducks. With such a deep tradition of eating ducks, you might as well try all the snacks related to duck meat, duck blood and duck offal all over the street.

5. Ruyi's back-marinating

Back-marinating is to put tofu fruit (that is, oily tofu), soybean sprouts, seasonings and so on into chicken soup and cook until the tofu fruit is soft and tender.

Because bean sprouts are often added in the firing process, and their shapes are very similar to those of jade in ancient jade articles, they are also called Ruyi Huilu Dried.

6, sweet-scented osmanthus taro seedlings

taro seedlings are small taro seeds that are broken off from big taro. After the taro seeds are steamed and peeled, add the special osmanthus syrup and simmer slowly. It tastes sweet and greasy with the fragrance of osmanthus, and has an endless aftertaste.

It is said that when cooking, you should put a little alkali in it, so that the taro seedlings will be cooked in a red and attractive color.

7. Steamed rice

You can eat it salty or sweet. Sweet food is rice balls, and glutinous rice with fried dough sticks can taste like this!

There are many kinds of salty food combinations. You can always eat it in the street in winter by wrapping an old fried dough stick in the middle of the rice, adding a salted duck egg yolk, a pinch of potherb mustard, pickled cowpea, dried radish or other ingredients, and wrapping it in a towel or a cloth.