鸭血粉丝汤Nanjing Duck Blood Vermicelli Soup: A Bowl of Jinling Flavor! A Must-Try Comfort Food for Travelers
Picture this: on a cold winter’s day, you’re holding a steaming bowl of rich broth. Silky duck blood, springy vermicelli noodles, and crunchy duck gizzards come together in a warm, flavorful harmony—this is the charm of Nanjing Duck Blood Vermicelli Soup. Unlike fiery hotpot or bold barbecue, this humble bowl of soup wins hearts with its gentle warmth, becoming the most beloved local comfort food in Nanjing.
1. Origins and History
The story of Duck Blood Vermicelli Soup began in the Ming and Qing dynasties in Nanjing. Known as the “Duck Capital,” Nanjing has a 600-year tradition of eating duck. Legend says a young scholar once sold leftover duck blood and offal from making salted duck by cooking them with vermicelli at a riverside stall. This unexpected combination became a hit, evolving into today’s famous street snack.
2. Cultural Significance
In Nanjing, Duck Blood Vermicelli Soup is everyday food for locals and a nostalgic taste for those far from home. From students and taxi drivers to office workers and business owners, everyone lines up at small shops for a bowl. It reflects the wisdom of Nanjing’s simple lifestyle—using the most basic ingredients to create the most heartwarming flavors.
3. Ingredients and Features
The stars of the dish are freshly collected duck blood (soft and silky like tofu), sweet potato vermicelli (clear and bouncy), and duck offal (including liver, gizzard, and intestines). The soul lies in the milky-white broth, simmered for hours with duck bones and old hen, finished with cilantro, chili oil, and crispy rice crackers.
4. Cooking Process
The technique follows a “separate then combine” method: duck blood is blanched to keep it tender, offal is braised for flavor, and vermicelli is soaked in cold water. Finally, all ingredients are dipped into boiling broth for about 30 seconds, allowing them to soak up the soup’s essence.
5. Flavor and Texture
The first sip of broth is savory and fragrant, full of duck’s signature aroma. Duck blood is as smooth as pudding, vermicelli noodles are slippery yet chewy, gizzards are crunchy, and duck liver melts in the mouth. Add a spoonful of chili oil, and you’ll get an explosion of spice, umami, and richness all at once!
6. How to Eat
Always pair it with crispy rice crackers or pan-fried buns. The best part? Dipping the cracker into the soup until it’s half crunchy, half soft. Locals love to add extra cilantro and vinegar, and the true Nanjing way is to finish every drop of the soup—it’s the ultimate compliment to the chef.
7. Where to Try
You can find it in nearly every snack shop in Nanjing. Top picks include Huiwei Duck Blood Vermicelli Soup (reliable chain) and Ye Xin Snack Shop (time-honored favorite). A bowl costs about ¥15–25, making it a budget-friendly choice. When ordering, say “Yī wǎn yāxuè fěnsī tāng” (a bowl of Duck Blood Vermicelli Soup). If you like it spicy, ask for “extra chili oil.”
8. Tips for Travelers
The English name is “Duck Blood Vermicelli Soup.” Don’t let the word “blood” scare you—its texture is like tofu with no strong taste. The soup is mild, and you can adjust the spice level yourself, making it one of the best Chinese foods for beginners.
Home Cooking Fun
You can also make a simple version at home: buy pre-cooked duck blood and braised duck offal, use chicken broth as the base, add soaked vermicelli, and boil together. Top with cilantro and crushed peanuts—your homemade taste of Nanjing in just 10 minutes!
When strolling under Nanjing’s plane trees or by the Qinhuai River, don’t miss stopping at a small steamy shop for a bowl of Duck Blood Vermicelli Soup. It’s not just soup—it’s a way of life in Nanjing: simple, warm, and down-to-earth. Put it on your China Must-Eat List, and let this bowl of comfort become one of your warmest travel memories. Remember: if you haven’t tried Duck Blood Vermicelli Soup, you haven’t truly been to Nanjing!
