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大潘记鸭血粉丝汤

小吃快餐 · ⭐ 4.2

Room 1, First Floor, Building 23, Wangjinshi Residential Community, Yangjiangjun Lane

Dishes

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  Savory Flatbread

  A salty baked bun is a baked pastry made primarily from flour, fermented with yeast, then rolled into dough sheets and filled with savory ingredients such as minced meat, scallions, and sesame seeds. The dough is divided into portions, each stuffed with filling, sealed tightly, flattened into a round shape, and baked in an oven or on a flat pan until the surface turns golden and crispy.
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  Da Pan Ji Special Duck Blood and Noodle Soup

  Da Pan Ji Special Duck Blood and Noodle Soup is a soup made with duck blood, noodles, and various ingredients, including tofu and coriander. It is cooked by stewing, with a fresh and delicious taste.
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  Special Duck Blood and Noodles with Duck Tongue

  A traditional Nanjing dish featuring duck blood, duck intestines, and duck tongue simmered in a rich broth with rice noodles, offering a savory and satisfying taste.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Sugar-Braised Flatbread

  Sugar烧饼 is a traditional Chinese pastry made primarily from flour and sweetened with an appropriate amount of sugar. After kneading and fermentation, it is shaped into a flat cake and sprinkled with sugar crystals on the surface. Baked until golden and crispy, it offers a sweet taste with distinct layers.
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  Fried Tofu Puffs

  Fried tofu puffs are a popular Chinese street snack made by deep-frying tofu until crispy, often served with spicy or sweet sauces.
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  Spicy Oil

  Sichuan chili oil is made by mixing chili powder or flakes with vegetable oil and heating it. Key ingredients are chili and edible oil; the chili is fried in hot oil to infuse flavor and aroma, creating a bright red seasoning oil.
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  Duck Offal and Noodle Soup

  A savory soup made with duck offal and rice noodles, simmered in a rich broth for deep flavor.
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  Duck Oil Flatbread

  A Chinese flatbread made with duck fat and flour, featuring a crispy exterior and soft interior. It's baked until golden and has a rich aroma.
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  Duck Liver

  Duck 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.
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  Duck Gizzard and Vermicelli Soup

  A savory soup made with duck gizzards and vermicelli, simmered slowly to create a rich, flavorful broth.
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  Duck Breast and Vermicelli Soup

  A savory soup made with duck breast and vermicelli, simmered to perfection for a rich, comforting flavor.
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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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