Nanjing Food---Vermicelli with Duck Blood Soup
金陵鸭血粉丝汤
Nanjing people like eating duck have been a traditional custom. Chinese think that there will be no other place in the country where people like duck so much as Nanjing. Except the hairs on the skin, every part of this poultry animal can be eaten and many delicious dishes are made accordingly. One of the great duck recipes in ancient Nanjing is Vermicelli with Duck Blood Soup.
Delicate works should be done while preparing the soup. First cut the curdled duck blood block into small cubes, the kidney, liver and intestine of duck are cooked in a boiling water pot. These stuffs should be fished from the pot and cut into small pieces. Second, the vermicelli (made from Chinese green mung beans) is permeated in warm water in order to make it soft enough for later cooking. Third, to prepare the soup, the duck's kidney and intestine are put in the boiling pot until they have become "flower-shaped". Now, put in duck liver and blood, vermicelli, small pieces of bean curd, ginger sauce, preserved turnips, small amount of white vinegar and yellow wine. After boiling for a few minutes, all the things can be put into a big bowl. Finally on the surface, pieces of shallot and caraway are evenly distributed. The bowl is looked beautifully colorful with great fragrance of the soup and vermicelli.
Nanjing people like eating duck have been a traditional custom. Chinese think that there will be no other place in the country where people like duck so much as Nanjing. Except the hairs on the skin, every part of this poultry animal can be eaten and many delicious dishes are made accordingly. One of the great duck recipes in ancient Nanjing is Vermicelli with Duck Blood Soup. Delicate works should be done while preparing the soup. First cut the curdled duck blood block into small cubes, the kidney, liver and intestine of duck are cooked in a boiling water pot. These stuffs should be fished from the pot and cut into small pieces. Second, the vermicelli (made from Chinese green mung beans) is permeated in warm water in order to make it soft enough for later cooking. Third, to prepare the soup, the duck's kidney and intestine are put in the boiling pot until they have become "flower-shaped". Now, put in duck liver and blood, vermicelli, small pieces of bean curd, ginger sauce, preserved turnips, small amount of white vinegar and yellow wine. After boiling for a few minutes, all the things can be put into a big bowl. Finally on the surface, pieces of shallot and caraway are evenly distributed. The bowl is looked beautifully colorful with great fragrance of the soup and vermicelli.
