鸭血粉丝汤
A beloved Nanjing street food, featuring silky duck blood, translucent vermicelli, and savory tofu puffs in a richly flavored broth, garnished with fresh cilantro and scallions.
Ingredients
13 items- Duck blood 200g
- Vermicelli (rice noodles) 100g
- Fried tofu puffs 50g
- Stock (chicken or duck) 800ml
- Ginger 3 slices
- Garlic 2 cloves
- Scallions 2 stalks
- Cilantro to taste
- Soy sauce 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Chili oil 1 tbsp
- Black vinegar 1 tbsp
Nutrition
Steps （8 steps）
Soak vermicelli in warm water for 10 minutes until soft enough to pinch apart; cut into 20cm lengths. Cut duck blood into 2cm cubes, halve tofu puffs, slice ginger, mince garlic, chop scallions and cilantro.
Pour 800ml stock into a pot, add ginger slices, bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes.
Add tofu puffs, cook over medium heat for 2 minutes until they absorb broth and puff slightly.
Add duck blood cubes, return to a boil then reduce to low heat, skim off any foam, and simmer for 3 minutes until cooked through and darkened.
Add the soaked vermicelli, bring to a boil then cook over medium heat for 1-2 minutes until translucent and tender.
Season with soy sauce, salt, and white pepper; stir well and adjust seasoning to taste.
Turn off heat, sprinkle minced garlic, scallions, and cilantro; drizzle chili oil and vinegar (if using) and let the residual heat release the aromas.
Ladle into bowls and serve immediately. Add extra chili oil or vinegar if desired.
Tips
Avoid overcooking the duck blood to keep it tender; pre-soaking the vermicelli prevents the soup from becoming cloudy; using duck or chicken stock gives a richer flavor; adding chili oil and black vinegar at the end enhances complexity.
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