Nanjing’s Culinary Delights: Salted Duck and Duck Blood Vermicelli Soup

Nanjing, a historic city in eastern China, is famed for its distinctive duck dishes—especially salted duck (盐水鸭) and duck blood vermicelli soup (鸭血粉丝汤). These dishes reflect the region’s deep culinary traditions, much like how Italians are known for their pasta.

Salted Duck is a masterpiece of simplicity. The duck is cured with salt, ginger, and spices, then air-dried or gently boiled. Tender, savory meat with a melt-in-your-mouth texture. Imagine prosciutto’s saltiness, but as a whole meal rather than just a slice. It’s often enjoyed cold, making it a refreshing dish even in summer.

Duck Blood Vermicelli Soup is a hearty comfort food. It combines silky duck blood cubes, tender duck offal (like intestines), and chewy rice vermicelli in a rich, spiced broth. Think of it as the Asian cousin to British black pudding or French boudin noir, but with a lighter, broth-based twist. Locals often sip it for breakfast, much like how others might enjoy oatmeal or coffee.

Both dishes highlight Nanjing’s love for duck—a legacy tied to the city’s proximity to the Yangtze River, where ducks were historically raised. For visitors, trying these foods isn’t just about taste; it’s a way to connect with China’s regional food culture, one delicious bite at a time.