Jiangsu Duck Blood Fan Soup: A Delicate Broth Legend

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  In a Jiangsu home kitchen, housewives are busy preparing duck blood and vermicelli soup, each spoonful filled with the taste of home.
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  On the streets of Nanjing, pots of duck blood and vermicelli soup simmer on stoves, emitting an irresistible aroma.
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  In the bright lights of Nanjing's night market, the savory aroma of duck blood and vermicelli soup attracts a constant stream of diners.
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  In a Jiangsu university cafeteria, students line up for a bowl of duck blood and vermicelli soup, a popular campus favorite.
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  In Jiangsu's tourist areas, bowls of duck blood and vermicelli soup have become a must-try local specialty for visitors.
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  In an upscale Nanjing restaurant, duck blood and vermicelli soup is presented as a traditional snack, enhanced by exquisite tableware.
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  In Nanjing's offices, overtime white-collar workers order takeout duck blood and vermicelli soup, bringing a touch of warmth to their busy work.
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  In a Jiangsu breakfast shop, steaming bowls of duck blood and vermicelli soup are served, with the savory broth and smooth duck blood whetting appetites.

A: The Culture and Flavor of Jiangsu Duck Blood Fan Soup

Jiangsu Duck Blood Fan Soup, a traditional soup originating from Jiangsu, is celebrated for its unique and delicious taste as well as its rich nutritional value. It has become a popular snack in the Jiangnan region and has attracted the attention of many food enthusiasts.

Cultural Background:

The history of Duck Blood Fan Soup is ancient and profound, closely connected to the water town culture of Jiangsu. In Jiangsu, this soup is often found in small shops along the streets and alleys, an indispensable part of the local people's lives.

Features:

The specialty of Duck Blood Fan Soup lies in its unique combination of ingredients and cooking methods. The tender duck blood, the chewy fans, and the savory broth come together in perfect harmony to create a dish with a distinctive regional flavor.

Taste and Texture:

The taste of Duck Blood Fan Soup is delicious, with the smoothness of the duck blood complementing the tenderness of the fans. The broth is rich yet not greasy, offering a complex and satisfying texture that leaves a lasting impression.

Appearance:

The appearance of Duck Blood Fan Soup is fresh and elegant, with the duck blood and fans intertwined in the clear broth, garnished with green scallions and cilantro, creating a harmonious color scheme that is pleasing to the eye.

Nutritional Value:

Duck blood is rich in iron and protein, and the fans are a good source of carbohydrates. The broth typically includes various vegetables and meats, making this soup nutritious and beneficial to health.

B: The Making of Jiangsu Duck Blood Fan Soup

Ingredients:

• Main ingredients: Duck blood, glass noodles (fans)

• Accessories: Bone broth, green onions, ginger, cilantro, salt, pepper, sesame oil

Tools:

• Soup pot

• Knives

• Cutting board

Preparation of Ingredients:

1. Cut the duck blood into small pieces and soak them in clean water to remove any gamey flavor.

2. Soak the glass noodles in warm water until they are soft.

Cooking Steps:

1. Add bone broth to a pot and bring to a boil with ginger slices and green onion sections.

2. Add the duck blood pieces and cook until they change color.

3. Place the softened glass noodles into the pot and continue cooking until the noodles are fully cooked.

4. Season with the appropriate amount of salt and pepper.

5. Before serving, sprinkle with chopped green onions and cilantro, and drizzle with sesame oil.

Seasoning Tips:

1. It's important to properly clean the duck blood to remove any gamey taste.

2. The preparation of the bone broth is crucial; it requires sufficient time and patience to ensure the broth's flavor.

Serving Suggestions:

1. Duck Blood Fan Soup is best enjoyed hot to experience the best flavor.

2. It can be paired with some light dishes, such as cucumber salad, to balance the taste.