1. Duck blood vermicelli soup

Duck blood vermicelli soup is a famous flavor snack in Nanjing. Is prepared from duck blood, duck gizzard, duck intestine, duck liver, etc. and duck soup and vermicelli. The taste is fresh and fragrant, refreshing and pleasant. Duck meat is high in protein and low in fat, which is especially suitable for the elderly.

It is said that if you don't drink duck blood vermicelli soup, it means you haven't eaten Nanjing snacks. But for the duck blood vermicelli soup shops that abound in Nanjing, the most famous one is Jinling duck blood vermicelli soup shop located next to the presidential palace. A piece of duck blood is sent to the mouth, tender and smooth, and then a sip of soup will make the tip of the tongue linger. Green coriander, crystal fans, ups and downs of duck gizzards, duck intestines and duck livers are more delicate and more attractive than others.

second, Nanjing salted duck

salted duck is a famous specialty in Nanjing, which has a long history of more than 1 years. Nanjing salted duck can be made all year round, and the curing and re-marinating period is short. It is now sold, bought and eaten, and should not be stored for a long time. This duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival has the best color and taste every year, because the duck is made in the blooming season of osmanthus, so it is called "Sweet-scented osmanthus duck".

The White Door Recipe records: "In August in Jinling, salted duck was the most famous, and everyone thought there was sweet osmanthus in the meat." Sweet-scented osmanthus duck is "clear and purposeful, and can't get tired of eating for a long time", which is a good wine. It seems to have become a secular etiquette in Nanjing for visitors from home to go out to buy a bowl of salted duck on holidays or weekdays.

Third, Nanjing steamed buns

Pay attention to the soup when eating steamed buns. When cooking, you should condense the broth into transparent solid gum, chop it up and mix it inside. Once the hot air is steamed, it will all turn into soup. Good steamed buns are as thin as paper, and they can be carried around without breaking. Carefully put it out, put it in a vinegar bowl, aim at it and suck it, and the delicious soup will enter your stomach. But don't worry, or it will burn, and then enjoy the contents slowly. Therefore, Nanjing people eat steamed buns and have a ballad, "Move gently, lift slowly, open the window first, then drink soup".

Fourth, kai yang Dried Silk

kai yang Dried Silk is a Han snack in Nanjing, Jiangsu Province, and it is one of the teahouse foods, which has long been famous. "Hot-dried silk" is made of white dried silk specially made by tofu shop. It is very particular about its fine production and high requirements for materials.

Nanjing's dried silk has a unique method of making. Those dried silk that are tender but not old and dry but not broken are specially made by tofu shops. They are finely shredded, fragrant with sesame oil and excellent in soy sauce. There were several kinds of Nanjing dried silk, such as vegetarian soup and vegetarian pork. After the Republic of China, new varieties were increasing. In the mosque, there are dried duck and kai yang. In the meat restaurant, there are dried bamboo shoots, dried mushrooms, dried crab roe, dried chicken, etc., while kai yang, which is famous for its snacks, is second to none.

5. Nanjing spiced bean

Nanjing spiced bean is also called "Zhuangyuan bean". Like spiced egg, spiced bean tastes fragrant, salty, sweet and tender, and tastes interesting. Because it is delicious, it is generally rosewood-colored, elastic and fragrant, so people can't stop eating it.

At present, it is Kuiguang Pavilion in Confucius Temple that keeps the authentic taste of Nanjing spiced beans. When it comes to the spiced beans in Kuiguangge, it is inseparable from another signature snack of the store, spiced eggs, which are found all over the country, but the real features and tastes are still Kuiguangge. The spiced beans and spiced eggs in Kuiguangge have the reputation of "peerless double jiao" among snacks and are the most authentic Nanjing snacks.

Extended information

Jinling snacks, namely Nanjing snacks, rank first among the four largest snacks in China, with a long history, unique flavor and various varieties. It has been circulated for more than a thousand years since the Six Dynasties, with more than 1 varieties.

Nanjing snacks are well-known, sweet and salty, with different shapes. Qinhuai snacks in Nanjing Confucius Temple are one of the four snack groups in China. Tea houses and restaurants in the Confucius Temple area are full of street snacks, forming a food concentration place with unique Qinhuai traditional characteristics.

Qinhuai snacks originated in the Six Dynasties and became famous in the Ming and Qing Dynasties. Wu Jingzi in his "Scholars" has such a description: "Pass a cup for a change, eat in the afternoon, Du Shenqing called for snacks, that is, lard dumplings bait, duck meat buns, goose oil cakes, soft fragrant cakes, and bring them up one plate at a time. "Everyone ate it, and it was rain-fed Lu 'an Maojian tea, each with a bowl. Between the lines, we can see the scene of Qinhuai snacks in those days.

In addition to Confucius Temple, a relatively concentrated snack group has gradually formed in Hunan Road, Xinjiekou, Chaotian Palace, Changle Road, Shanxi Road, Central Gate, Huimin Bridge, Yanziji and other places.

Baidu Encyclopedia-Jinling Snacks (Nanjing Snacks)