Duck blood and vermicelli soup

Error creating thumbnail:

Duck blood and green bean noodle Soup 2010

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

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

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

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

• Chinese cuisine
• Nanjing
• Tofu
• Vermicelli
• Soy sauce

Categories

‎