Nanjing is a famous duck capital, but Nanjing people love ducks very much. Not only duck meat, duck viscera and duck blood can also make delicious dishes. I have eaten many delicious dishes cooked by ducks, among which duck blood vermicelli soup is my favorite.

Today, my mother and I went to Xinjiekou and just walked to the food street on the F/KLOC-0 floor of Xinbai. I was immediately fascinated by the attractive smell of duck blood vermicelli soup, and my legs and feet seemed to be locked by an invisible lock, so I couldn't walk any further. I begged my mother to sit down and eat a bowl before leaving.

We sat in a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? Curious, I quietly came behind my big sister who made duck blood vermicelli soup and observed with my heart. I saw the elder sister take out a clean bowl and put it on the table first, then take out a handful of vermicelli from a big pot with a big bamboo colander, rinse it in the hot water just boiled, and then put the scalded vermicelli into a big bowl for about two minutes. She skillfully took out a proper amount of triangle-shaped duck blood, duck liver, duck intestines and avocado from large ceramics, put them in a bowl, sprinkled with spices such as coriander and mustard tuber, and finally put in a spoonful of spicy oil, a little salt and monosodium glutamate, and a bowl of delicious duck blood vermicelli soup was ready.

Soon, steaming duck blood vermicelli soup was served! At this time, I can't wait to turn myself into an ultra-clear digital camera and deeply remember the delicious bowl in front of me: green coriander floats on the water like a slender "green boat"; Dark red "duck blood fish" of different sizes poked their heads out from under the green leaves, as if greeting me; Avocado, the "big stone" next to the "pond", is particularly eye-catching; The fans of the big group are crystal clear; There are also gray-white "duck liver canoe" and "mustard stone", which either float on the surface of the pool or sink to the bottom of the pool.

I really can't restrain the call of insects, and I can't wait to grab chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew. Soft vermicelli with half a mouthful of spicy oil reverberates between lips and teeth. Cold "small fish" melts in the mouth, and the mellow smell of duck blood is still authentic ... delicious duck liver, chewy duck intestines, soft avocado, crisp mustard tuber and refreshing thick soup all make me reluctant to stop chopsticks. Unconsciously, a bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still wanting more.

On the way home, I still remember the unique delicacy of Nanjing-duck blood vermicelli soup.