Today, my mom and I went to Xinjiekou, just walked to the food street on the f1 floor of the new hundred, I was immediately fascinated by the tantalizing aroma of duck blood vermicelli soup, my legs and feet as if they were locked by a pair of invisible locks, and could not take a step. I pleaded with my mom to sit down and eat a bowl before leaving.
We sat down in a store and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? My curiosity was so great that I quietly came behind the big sister who was making the duck blood vermicelli soup and watched intently. I saw that the elder sister first took out a clean bowl and put it on the table, then she used a big bamboo spoon to fish out a large handful of vermicelli from a big crucible, put it into the hot water that had just been boiled and swished it around for about two minutes, and then put the scalded vermicelli into the big bowl. She skillfully took out the right amount of duck blood, duck liver, duck intestines and oil fruit cut into triangles from one large ceramic and put them into the bowl, then sprinkled them with coriander, squash and other condiments, and finally put in a spoonful of chili oil, a little bit of salt and monosodium glutamate, and thus a bowl of fragrant duck blood vermicelli soup was ready.
A short while later, the steaming hot duck blood vermicelli soup on the table! At this time I hate to turn myself into a super clear digital camera, the bowl of food in front of me deep in the mind: green parsley is like a long and thin "green leaf boat" generally floating on the water surface; dark red sizes of "duck blood fish" from the green leaves, as if under the head, as if in and out of the green leaves, as if in and out of the water, as if under the head, as if under the head, as if under the head, as if under the head, as if in the water. The dark red "duck blood fish" of different sizes from the green leaves poking out their heads, as if greeting me; "pond" side of the "big stone" - oil fruit is particularly striking; a large group of large groups of crystal clear vermicelli; there are also gray-white The "duck liver light boat", "squash stone", or floating in the "pool" surface, or precipitation in the "pool" bottom.
I really can not restrain the call of the slanderous insects, can not wait to grab the chopsticks to start tasting. "Swoosh - swoosh - swoosh -" and inhaled a large mass of smooth vermicelli into the mouth. The softened vermicelli half with numbing spicy oil reverberates between the lips and teeth. Cold into a piece of melt-in-your-mouth "small fish", the mellow beauty of duck blood is still authentic not to change ...... fragrant duck liver, chewy duck intestines, fluffy oil fruit, crunchy squash, as well as refreshing broth, so that I can not stop chopsticks. Before I knew it, the bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still not satisfied.
On the way home, my mind still recalls the unique Nanjing flavor - duck blood vermicelli soup.