What are the most worth visiting delicacies in Nanjing? In the 2018 Nanjing Food Ranking, where are the places with more delicacies in Nanjing?

For mass consumption level, do you have any good suggestions?

Food Street: Mingwa Gallery in Xinjiekou, Lion Bridge on Hunan Road, Confucius Temple, Laomen East, Daxinggong 1912 Block, 1865 Creative Park, Daxinggong Ke Lane, Wangjin City Red Temple, Xinjiekou Jinlun Building,

Duck blood vermicelli soup in Changfu Street, Xiaohuowa Lane, Ruijin Road, Ruiyang Street, Jiangning Shengtai West Road, Wanda Plaza, etc.: a very famous street snack in Nanjing.

The soup is delicious and the vermicelli is chewy and elastic; the duck intestines, duck blood, duck liver, and duck gizzards inside are substantial and taste good.

In Nanjing, there are many stalls selling duck blood soup.

First use a spoon to stir down the pinch of coriander on the duck blood vermicelli to fully blend its fragrance with the richness of the soup. At this time, half-sunk and half-floating in the grass-green soup is the duck blood.

Duck blood is like pieces of purple jade, translucent, as well as ivory white duck intestines and agate red duck gizzards, crispy and chewy. They make those transparent fans linger together, inextricably linked and never separate.

Look like it, pick it up and taste it while it's hot, it's delicious, fresh, fragrant, slightly spicy, it's really delicious!

Assorted Tofu Lao: Also called Tofu Nao, Tofu Pudding, and also called Bu Lao in Nanjing dialect.

But Nanjing's tofu floods are different from those in other places, except that they are as white as jade.

In addition to being fragrant and refreshing, Nanjing's tofu also pays attention to one condiment, supplemented by more than ten kinds of condiments such as dried shrimps, pickled mustard, fungus, chopped green onion, spicy oil, sesame oil, etc. It is not only beautiful in color, but also mellow, rich, fragrant, fresh and salty in taste.

Appropriately light, moderately spicy, and flavorful.

There is a saying that Nanjing people eat snacks, and this has also been verified by the simple snack Doufu Lao: It is said that young people eat Doufu Lao to strengthen their brains, and the elderly eat it to prolong their lives.

Cai, the store also added assorted vegetables in it, what do you mean?

The future is bright, haha.

Zhuangyuan Bean/Five-Spice Egg: Zhuangyuan Bean is one of the specialty snacks of Nanjing Confucius Temple.

It is said that during the Qianlong period of the Qing Dynasty, a poor scholar named Qin lived in an alley next to the Jinsha Well in the south of the city. Because of his poor family, he studied until late at night every day. His mother cooked the soybeans with red yeast rice and red dates, and put the beans in a small bowl.

Add a red date to him and encourage him to study hard and win the top prize in the future.

Later, Master Qin won the first prize, and this matter spread, and the first prize bean became famous.

Some vendors took advantage of this mentality of students and sold Zhuangyuan beans near the Gongyuan of the Father and Son Temple. They said that if you eat Zhuangyuan beans, you will win the title of Zhuangyuanlang.

Zhuangyuan beans are actually five-spice beans. Like five-spice eggs, five-spice beans are fragrant in the mouth, salty and sweet, soft and tender, and are interesting to taste. Due to the delicious cooking, they are generally red sandalwood in color, elastic in the mouth, and rich in aroma.

I can't stop eating it.

Salted duck/duck head: You can’t go to Nanjing without eating salted duck.

Nanjing is so addicted to ducks that it is called the duck capital.

Salted duck is a famous specialty of Nanjing and has a long-standing reputation. It is said to have a history of more than a thousand years.

Nanjing salted duck has tender skin, white meat, fat but not greasy, and delicious flavor. It is fragrant, crispy and tender.

Every year around the Mid-Autumn Festival, the salted duck has the best color and taste. This is because the duck is made during the season when the osmanthus flowers are in bloom, so it is famously known as: osmanthus duck.

"Baimen Cookbook" records: During the August period of Jinling, salted duck is the most famous, and everyone thinks that the meat has the fragrance of osmanthus.

It seems to have become a secular etiquette in Nanjing to go out to the streets to chop a bowl of salted duck during festivals or when guests come to your home on weekdays.

It was because of eating too much duck that Nanjing people turned waste into treasure by making duck heads into a delicious snack.

Whether the duck head is braised in braised sauce, soaked in sauce, or brine, it is a mouth-watering delicacy.

Buy three or five duck heads, then have a bottle of beer, taste it carefully and nibble it slowly, how comfortable is it? Steamed dumplings: Steamed dumplings are actually available all over the country, but Nanjing’s steamed dumplings are unique, not only beautiful in shape, but also delicious in taste

It is famous for its freshness. If it is a little greasy, it will not achieve the refreshing effect.

The filling of the Mushroom Steamed Dumplings is made of fresh pork and mushrooms, plus delicious mushroom juice. After being steamed in a steamer, the meat is tender and juicy. With a gentle puff, a strong fresh smell fills your mouth.

Pastries: Jiangnan people are addicted to sweets, so traditional pastry shops are still very popular in Nanjing.

When eating sweets, Nanjing people pay attention to sweet but not disgusting, glutinous but not sticky, so they are called the best desserts.

In addition, it is not enough to just taste good, but the shape and color must be outstanding. Therefore, most of Nanjing’s cakes are small, colorful, sweet and soft in the mouth, and full of fragrance. Coupled with a pot of good green tea, it is a great treat!

Xiao Long Bao: When eating Xiao Long Bao, you should pay attention to the soup. When making it, the soup stock should be condensed into a transparent solid colloid. Chop it up and mix it in. When the steam is heated, it will turn into soup.

The skin of a good xiaolongbao is as thin as paper, and it doesn't break when you carry it around.

Carefully take it out, put it in a vinegar bowl, aim it at the top and suck it, and the delicious soup will go into your stomach.

But don't rush, otherwise it will burn, and then enjoy the contents slowly.

So Nanjing people have a song about eating xiaolongbao, moving it gently, lifting it slowly, opening the window first, and then drinking the soup.

Sweet-scented osmanthus and taro seedlings: a famous dessert in Nanjing.

Use fresh taro sprouts, steam them and peel them; add special osmanthus syrup and slowly simmer it in a large pot.