Jinyuan Duck Blood Vermicelli (Jiangquan Road Branch)
小吃快餐 · ⭐ 3.8
Room 101, Building 9, Qinhe Fang, Chunjiang New City
Dishes
Braised EggMarinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
Signature Duck Blood and NoodlesA traditional dish featuring duck blood, rice noodles, and duck offal simmered in a savory broth, originating from Nanjing.
Fried Tofu PuffsFried tofu puffs are a popular Chinese street snack made by deep-frying tofu until crispy, often served with spicy or sweet sauces.
Duck Oil Savory FlatbreadA savory flatbread made with duck fat, scallions, and salt, baked until golden and crispy.
Duck Oil Sweet FlatbreadA sweet flatbread made with duck fat and filled with red sugar and sesame, baked until golden and crispy.
Duck LiverDuck liver is a dish primarily made with duck liver as the main ingredient. Typically, the liver is cleaned, sliced or kept whole, then pan-fried or stewed. It can be enhanced in flavor by adding seasonings such as green onions, ginger, and garlic; some recipes also include soy sauce and cooking wine for additional taste.
Duck IntestinesDuck intestine, made primarily from fresh duck intestines, is carefully cleaned and processed to maintain its tender texture. It can typically be paired with various seasonings and cooking methods such as stir-frying, boiling, or grilling, creating a variety of delicious dishes. Its unique texture and rich nutrition make duck intestine one of the ingredients beloved by many diners.
Duck Blood and Tofu Skin Stir-fryA traditional Chinese dish made with duck blood and tofu skin, stir-fried in a savory sauce for a smooth and flavorful experience.
Duck Blood and Vermicelli Soup DumplingsA savory dish combining tender duck blood and vermicelli in a rich broth, served in delicate dumpling wrappers.
Duck Blood with Crispy Rice CakeA Sichuan dish featuring tender duck blood and crispy rice cake, stir-fried with chili and fermented bean paste for a bold, spicy flavor.