At the table
Use chopsticks for the noodles and a spoon for the broth and soft blood curd. Let the hot bowl cool a little and add chili oil gradually if wanted.
Contains duck blood and animal broth, often offal. Fried tofu contains soy; other seasonings may add allergens. Check the actual ingredients. The broth is hot and some offal is chewy.
The base is rated without added chili oil; pepper is not chili heat. Some shops mix duck broth with chicken or pork broth, and toppings vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Offal selections, broth mixtures and garnishes vary. Chili oil may be added separately.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory duck broth, with chili oil or vinegar added to taste.
- Chili heat
- Texture
- Silky blood curd; slippery vermicelli.
- How it’s made
- Heat duck broth with prepared blood curd, cooked offal and fried tofu puffs; add vermicelli and finish with the chosen garnishes.
Offal selections, broth mixtures and garnishes vary. Chili oil may be added separately.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
About this regional connection
Jiangsu: Nanjing duck blood vermicelli soup tradition.
Ask if they have it first
请问你们有鸭血粉丝汤吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Bowl of Nanjing Duck Traditions
Nanjing’s duck cookery extends beyond slices of meat. This soup brings together duck broth, soft cooked blood curd and springy starch noodles, often with a selection of liver, gizzard or intestines. Their contrasting textures are part of the appeal. Offal and garnishes vary by shop; tell the server what you prefer before the bowl is assembled.