Soup · Simmered
Ya Xie Fen Si Tang (Duck Blood and Vermicelli Soup)
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
The soup's roots trace back over 1,400 years to Nanjing's imperial duck-cuisine culture, but only reached its street-food form in the late 1940s.
A clear duck broth is filled with cubes of duck blood curd, glass vermicelli, and duck offal, often finished with fried tofu puffs, scallion, and chili oil.
Why it's made this way: Nanjing's long-standing duck-roasting industry generated blood and offal as byproducts, and turning them into soup avoided waste.
Roughly what's in it
320kcal
18gprotein
35gcarbs
12gfat
Estimated per typical street-vendor portion — not lab-tested.
More from China
Roujiamo (Braised Pork in Flatbread)
Chuan'r (Grilled Meat Skewers)
Youtiao (Fried Dough Stick)
Tanghulu (Candied Hawthorn Skewers)
Malatang (Self-Serve Spicy Broth)
Beibingyang (北冰洋) Orange Soda
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.