In fact, in my mind, the most authentic duck blood vermicelli soup in Nanjing has two places. One place is a standard duck burger that can spread and attract more people. Another place was made by an old lady in a friend's house, and now it is impossible to reproduce it. Let me talk about these two soups.

1. Yadebao, I went to the rich road store.

The duck blood vermicelli soup in this restaurant is milky white. Here's a digression: In fact, there was a time last year when "technology and hard work" were popular, many soups in this restaurant were attacked.

However, there are many things in the catering industry that have actually been used legally and legally for many years, and among the "food additives", sodium chloride and sodium glutamate are the most commonly used. These two are matched with a very critical BGM, and then with various rumors, they can be resisted by many people who have not finished reading for nine years. If you tell her that without sodium chloride intake, she will immediately say that sodium chloride is XXX contraband.

Make do with it. I take photos under the tutelage of mother-in-law Jiangning.

As a diners who are particularly sensitive to the taste of ingredients, the principle of making milky white soup base in this shop is actually very simple. Fry duck in lard, then add boiling water and boil it, and it will get whiter and whiter. This is the simplest fat emulsification reaction, which is a kind of cooking common sense. As long as the first duck put in is fat enough.

digress, let's get back to the topic, and seriously talk about the taste of the duck blood vermicelli soup in this store from the perspective of diners:

soup base: the soup base is old duck soup.

as for why it is old duck soup? It's hard for me to explain that the duck soup is old and tender, and the taste can be tasted, because the bones of the old duck are all formed, while the bones of the young duck are even brittle. The soup made from these two ingredients is different. You will know when you drink more.

1

Duck offal: There are four kinds of duck offal, including duck intestines, duck livers, duck hearts and duck gizzards.

There are only two pieces of duck heart. According to the knife method (thinness) and the size of duck heart, this heart has been distributed to at least five people.

Duck intestines are the most and my favorite, which I can describe with crazy praise;

duck gizzard content: . Maybe it's my bad memory. I think there are all people who punch in and print pictures in the same city, but I don't.

Duck liver: Duck liver is very pink, and it will break when you sip it. I want to be a surprise. Moreover, cut it not too much, and don't worry about choking if you are in a hurry.

seasoning: Chili oil and coriander. I didn't order onion. I think duck goes well with coriander.

some people may say, isn't it all like this? This is authentic?

this is very authentic!

old duck soup+creamy white soup base+lots of duck intestines+knife method that is thin enough to cut 1 pieces into a heart+powdered liver that can be broken in one sip+just right seasoning ...

duck blood vermicelli soup can rank among the top three in their home after searching a lot of recipes. Isn't this authentic? Second, an old grandmother who talked with her a lot, but didn't say a word. (There are no photos in the back)

I went to see this old woman because I argued with my friends that the Duck Castle was authentic. He insisted that his childhood taste was the most authentic, so he drove me, a fat man with a weight of 15 kg, on a small electric donkey to the effective area and rode slowly to the countryside ...

When I got to the location (don't ask me where I was, I couldn't navigate clearly, so I followed.

My friend communicated with the old man in local dialect. Before long, he said to me, "Wait a minute, grandma will make it for you later, so you can watch it." Then he sat down in a chair and "TiMi" got up.

I'm embarrassed to turn black, and I smiled awkwardly. I asked my grandmother if she needed any help. My grandmother said a series of local words, but I couldn't understand them, which made me even more embarrassed ...

Just watch, and she will definitely cook the most authentic food for you.

So, I saw the old woman catching ducks, handling ducks and skillfully handling duck viscera ...

Then she hung soup, scooped some grass from the wall and put it in the soup pot for four times in a row. After 2 minutes, the aroma had already filled five meters in Fiona Fang.

Later, it was scooping soup, taking soup and drinking soup+my 32 praises.

that kind of smell can be described by evaluation. If you really want to say it, it should be called "the smell of home"-it's random and salty. Grandma may not be able to cook if she applies for a job, but this soup directly hits my memory. No matter how standardized and meaningful the above serial is in my opinion, I hear "duck blood vermicelli soup".

I wanted to buy her a present if I went next time.

However, this is destined to be a memory. At the end of 222, she went for some reasons and walked well all the way.