南京鸭血粉丝汤
A signature Nanjing street food featuring tender duck blood cubes, silky vermicelli, and tofu puffs in a rich, spicy broth. This warming yet refreshing soup is perfect for summer evenings, embodying the vibrant night market scene.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
40 分钟 min
份量 Serves
4 人份 servings
总时长 Total
60 分钟 min
duck blood (coagulated)
cut into 2cm cubes
dried vermicelli (mung bean noodles)
soaked in cold water for 30 minutes
tofu puffs
halved
duck carcass or 500ml duck broth
for homemade broth
water
soy sauce
chili oil
adjust to taste
Sichuan peppercorn powder
garlic
minced
green onion
finely chopped
ginger
grated
Chinese rice wine (Shaoxing)
salt
to taste
white pepper
cilantro
chopped, for garnish
pickled mustard greens
optional, for tanginess
Bring water and duck carcass (or broth) to a boil in a large pot. Reduce heat and simmer for 30 minutes to make a rich stock. Strain and set aside.
In a separate pot, blanch duck blood cubes in boiling water for 2 minutes. Drain and set aside.
In the same pot, heat a little oil over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.
Add the duck stock, soy sauce, rice wine, salt, white pepper, and Sichuan peppercorn powder. Bring to a boil.
Add soaked vermicelli and cook for 3-4 minutes until tender. Then add tofu puffs and duck blood. Simmer for 2 minutes.
Stir in chili oil and pickled mustard greens (if using). Adjust seasoning to taste.
Ladle into bowls, garnish with green onions and cilantro. Serve hot.
Cooking Tips