Duck blood and vermicelli soup
Duck blood and vermicelli soup (Chinese: 鸭血粉丝汤; pinyin: Yā xuè fěnsī tāng
) is a traditional Chinese soup that is particularly popular in the Jiangsu and Zhejiang provinces. This dish is known for its unique combination of ingredients and its rich, savory flavor.
Ingredients[edit | edit source]
The primary ingredients of duck blood and vermicelli soup include:
- Duck blood: Fresh duck blood is coagulated into a solid form and then cut into small cubes.
- Vermicelli: Thin noodles made from rice or mung bean starch.
- Tofu: Often included to add texture and protein.
- Duck gizzards: Sometimes added for additional flavor and texture.
- Duck liver: Another common addition to enhance the richness of the soup.
- Garlic: Used to add a pungent flavor.
- Ginger: Adds a warm, spicy note to the soup.
- Coriander: Often used as a garnish.
- Spring onions: Chopped and used as a garnish.
- Soy sauce: Adds umami and saltiness.
- Salt and pepper: For seasoning.
Preparation[edit | edit source]
The preparation of duck blood and vermicelli soup involves several steps: 1. **Coagulating the duck blood**: Fresh duck blood is allowed to coagulate and then cut into small cubes. 2. **Preparing the vermicelli**: The vermicelli is soaked in water until it becomes soft. 3. **Cooking the soup base**: A broth is prepared using duck bones, ginger, and garlic. The broth is simmered to extract the flavors. 4. **Adding ingredients**: The duck blood cubes, tofu, duck gizzards, and duck liver are added to the broth and cooked until tender. 5. **Seasoning**: Soy sauce, salt, and pepper are added to taste. 6. **Final touches**: The soaked vermicelli is added to the soup, and the dish is garnished with chopped coriander and spring onions before serving.
Cultural Significance[edit | edit source]
Duck blood and vermicelli soup is a staple in the culinary traditions of the Jiangsu and Zhejiang regions. It is often enjoyed as a comfort food and is known for its nourishing properties. The dish is also popular in Nanjing, where it is considered a local specialty.
Related Pages[edit | edit source]
Categories[edit | edit source]
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Contributors: Prab R. Tumpati, MD
