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Nan Cheng Yi Shuang Duck Blood Vermicelli Soup (Greenland Branch)

小吃面食 · ⭐ 4.2

AY101-1, 1st Floor, Building 2, Block C, Xintian 360 Plaza, No. 80 Jingshui East Road (next to Fanxing Noodle House, near Starbucks)

Dishes

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  A Pair of Family Happiness Duck Blood Noodle Soup

  A Pair of Family Happiness Duck Blood Noodle Soup is a soup made with duck blood, noodles, and duck meat, cooked with seasonings. It has a fresh taste, rich broth, and a unique duck blood flavor.
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  Double Duck Blood and Noodle Soup

  Double duck blood and noodle soup is a soup made primarily with duck blood and noodles, cooked with seasonings. It has a delicious taste and rich broth.
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  Chilled Mung Bean Soup

  Iced mung bean soup is made from mung beans, soaked, boiled until soft, filtered, sweetened with sugar, then chilled. It's a smooth green liquid with a refreshing taste, perfect for summer.
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  Nanjing-style Handmade Beef Potstickers

  Nanjing-style handmade beef potstickers feature minced beef seasoned with scallions and ginger, wrapped in dough and pan-fried until golden brown. The crispy bottom contrasts with the juicy filling, a beloved local snack.
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  Heavenly King Roast Duck Buns

  Tian Wang Roast Duck Bao is a steamed bun filled primarily with roast duck meat, typically made with flour-based dough and stuffed with sliced roast duck, scallions, and sweet bean sauce.
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  Roast Duck Dumplings

  Roast duck dumplings feature tender duck meat wrapped in a delicate dough, steamed to perfection for a savory and satisfying bite.
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  Beef Brisket Rice Bowl

  Beef brisket rice features beef brisket as the main ingredient, blanched and then simmered with spices until tender, served with rice. Onion and carrot are typically added as accompaniments to enhance flavor.
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  Nanjing Roast Duck

  Nanjing roast duck is made from Beijing ducks, which are marinated and then roasted in a hanging oven. Before roasting, the duck is inflated to separate the skin from the meat, then coated with sugar water to enhance color and crispiness. It is finally slow-roasted over fruitwood charcoal until the skin turns golden and crispy while the meat remains tender and juicy. When serving, it is sliced thinly and wrapped in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Longyan Taro Pudding

  Longyan Matic沙 is a dessert primarily made with longan flesh and water chestnuts (horse chestnuts). The longan flesh and water chestnuts are chopped, then cooked with sugar and water. After that, clear flour is added and mixed evenly, then steamed until set and cooled to form a solid shape. It has a refreshing sweet and crisp texture.

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