Silk Taste Duck Blood and Vermicelli Soup (Second Wansongyuan Branch)
小吃快餐 · ⭐ 3.8
No. 135, Xinhua Xiao Road
Dishes
Original Duck Blood and Noodle SoupOriginal duck blood and vermicelli soup features duck blood and vermicelli, with duck intestines and gizzards, simmered in rich broth. Served with chopped green onions and cilantro, the light and fresh broth offers a smooth, tender texture.
YoutiaoYoutiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
Duck Blood and Intestine with Vermicelli and Tofu PuffsA spicy Sichuan-style dish featuring duck blood, duck intestine, tofu puffs, and vermicelli, simmered in a rich, numbingly hot broth.
细粉细粉 is a thin, noodle-like food made primarily from wheat or rice flour, formed by extrusion or pulling. It's made by kneading flour with water, rolling it thin, cutting into strips, then drying. Cook before serving with broth, sauce, or stir-frying.
Delicious Duck Gizzard and VermicelliA Chinese dish featuring duck gizzards and vermicelli, stir-fried with seasonings for a savory and tender taste.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Crispy Pea FrittersCrispy peas is a dish made primarily with fresh peas. After blanching, the peas are lightly coated with starch or flour and deep-fried until golden and crispy. The finished dish has a fragrant, crunchy exterior while retaining the tender texture of the peas inside.
Duck Liver and Vermicelli SoupA savory soup made with duck liver and vermicelli, simmered in a rich broth for a delicate, flavorful dish.
Duck Blood VermicelliDuck blood and vermicelli soup is a dish made primarily with duck blood and rice noodles. Duck blood cubes are cooked with noodles in a broth made from pork or chicken bones, seasoned with scallions, cilantro, and chili oil. Cooking time must be controlled to keep the duck blood tender and the noodles soft and flavorful.