Duck skeleton is used to make soup stock. First remove the blood from the duck skeleton, then add a little ginger slices and boil it in water for an hour until the soup turns milky white, and the stock is ready.

Then use ginger slices to blanch the duck liver, duck heart and other duck products to remove the blood, then prepare a marinade, marinate the duck products with the marinade, boil a pot of water, put the duck blood in, and take it out after boiling

Set aside, then soak the vermicelli, add the duck blood and duck stock into the soup stock and simmer. Finally, season it, sprinkle a little coriander and green onion, and the duck blood vermicelli is ready. It is simple but also a famous delicacy. Drink it in winter.

A bowl is warm and good for the stomach.

After taking Luo Bao to finish the duck blood vermicelli soup, He Fan planned to go back to the hotel, but Luo Bao held him tightly.

"No, I'm not full yet, please take me to eat some other delicious food."

"Miss, you just ate as much as I did."

He Fan looked at Luo Bao's belly in surprise. Didn't this woman eat a lot? Why wasn't Luo Bao full yet?

Although Luo Bao blushed a little when she heard this, she still reluctantly let He Fan take her to continue eating delicious food.

He Fan had no choice but to continue on the road with Luo Bao.

Xiao Long Bao is sold in many places, but the most traditional Xiao Long Bao is the one from Jinling that is the most delicious. The Xiao Long Bao has the characteristics of thin skin, plenty of fillings, rich and delicious soup, and is small but

There are plenty of fillings, and it is very satisfying to eat in one bite. Xiaolongbao also has a long history. This craft has been preserved until now, and we can enjoy this delicious food. There are many places in the south where the Xiaolongbao is very classic, such as

Balcony Xiao Long Bao, Magic City Xiao Long Bao.

After eating the xiaolongbao, Luo Bao didn't even need to speak, He Fan took her directly and continued on the road.

Jinling's salted duck is also called osmanthus duck. The cooking of salted duck retains the original flavor of the duck to the greatest extent, but it does not make you feel greasy when you eat it. It also retains the nutrients of the duck meat, which is very good for the body. Salted duck

The most important process is pickling. For pickling, you need to use fried salt, that is, stir-fry the salt and aniseed peppercorns slowly over low heat until they become powdery. Set it aside after it is fine and set aside. Let it cool before applying.

On top of the cleaned duck, stir-fried salt should also be put into the duck's body and marinated for four hours before it can absorb the flavor.

Luo Bao ate one portion but felt it was not enough to satisfy her craving, so she asked He Fan to pack another portion for her, planning to take it back to the hotel as a snack.

Looking at Luo Bao's starving appearance, He Fan wondered whether the child had been abused by her family, because she looked like she wanted to eat everything.

Seeing her like this, He Fan immediately decided to take her to the Confucius Temple. After all, the snack street could definitely satisfy Luo Bao's belly.

When he came to Confucius Temple, he didn't even need to say hello to him. Luo Bao saw that the streets and alleys were filled with food stalls, and he rushed out like a gust of wind.

Jinling's dry silk has a unique production method. The dry silk, which is tender but not old, dry but not broken, is specially made by the tofu shop. It is finely shredded, fragrant with sesame oil, and has high-quality soy sauce. The original Nanjing dry silk has a unique

There are several types of shredded pork boiled in soup and meat oil. After the Republic of China, new varieties are constantly increasing. In the mosque, there are dried shredded roasted duck, dried shredded Kaiyang, etc.; in the meat restaurant, there are shredded spring bamboo shoots, dried mushrooms, dried crab roe, and dried chicken.

Silk, etc. The Kaiyang Kaisi in Yongheyuan of Confucius Temple, which is famous for its snacks, is second to none.

Five-spice beans are also called "No. 1 Beans". They got their name because during the Ming and Qing Dynasties, candidates at Jiangnan Gongyuan liked to bring spiced beans to take exams. This bean is made from broad beans. There is still a children's song circulating in Nanjing: "Spice beans, really fragrant."

, eat the best food in the city and the best food outside the city..."

Currently, Kuiguang Pavilion in Confucius Temple maintains the authentic taste of Jinling spiced beans. When it comes to Kuiguangge spiced beans, it is inseparable from the store’s other signature snack, spiced eggs. Spiced eggs are available all over the country, but the real ones are

The characteristics and taste are still comparable to Kuiguangge. Kuiguangge's spiced beans and spiced eggs are known as the "unparalleled twins" among snacks.

Among the traditional snacks in Jinling, steamed buns have the deepest origins and are authentic Jinling products. Currently, in addition to the famous Anleyuan vegetarian steamed buns on Wangfu Street, Ma Xiangxing Halal Restaurant, Luliuju Vegetarian Restaurant, Qifang Pavilion, and Guibinlou
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