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Duck Blood and Vermicelli Soup (Bo Li Branch)

小吃快餐 · ⭐ 3.3

50 meters east of the intersection of Weibao Road and Dongjiakou Road, Boli Town

Dishes

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  Five-Spice Peanut Snack

  Five-spice peanuts is a cold dish primarily made with peanuts. After boiling the peanuts until tender and draining off the water, add spices such as star anise, cassia bark, Sichuan pepper, bay leaves, and cloves, along with salt and soy sauce to taste. Simmer gently over low heat until fully infused with flavor, then cool before serving.
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  Clear Soup

  Clear soup is primarily made from chicken bones, pork bones, or ham, simmered for a long time to extract umami flavor, then filtered to obtain a clear broth. A small amount of vegetables such as carrots, mushrooms, scallions, and ginger can be added to enhance the flavor, without adding excessive seasonings, preserving the original taste.
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  Braised Large Pear Soda

  Braised Large Pear Soda is a drink made mainly with large pears, sugar, and carbonated beverage. The pears are stewed and then mixed with soda, resulting in a refreshing taste with a sweet and sour flavor.
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  One-Flavor Oil Cake

  A traditional Chinese fried dough cake made from flour, scallions, and salt, deep-fried until golden and crispy, known for its simple yet rich flavor.
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  Fresh Special Scallion Oil Pancake

  Fresh special scallion oil pancake is a Chinese wheat-based dish made with flour, scallions, and cooking oil, pan-fried to perfection. It has a crispy exterior and soft interior, with a rich scallion and oil flavor.
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  Spicy Tofu Bamboo

  A spicy stir-fried dish made with tofu bamboo and chili, offering a bold, aromatic flavor.
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  Duck gizzard

  This duck gizzard dish uses fresh duck gizzards as the main ingredient, which are carefully processed and marinated with appropriate seasonings. During cooking, you can choose methods such as stir-frying, grilling, or boiling to ensure the gizzards absorb flavor while maintaining a tender texture.
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  Duck Neck

  Duck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.
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  Duck Leg

  Duck leg is primarily made from the leg portion of the duck, usually marinated and then roasted, stewed, or braised. Common seasonings include soy sauce, cooking wine, ginger slices, and scallions to enhance flavor, resulting in tender meat with rich taste.
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  Duck Blood and Vermicelli Soup

  Duck blood and vermicelli soup is a soup dish primarily made with duck blood and vermicelli, supplemented by duck intestines, duck gizzards, and other duck offal. To prepare it, duck blood is cut into pieces and boiled together with rehydrated vermicelli in a rich broth, then duck offal and other ingredients are added, followed by seasoning before serving.

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