Feng Xin Ji Duck Blood Vermicelli Soup (Wen'an Street Branch)
小吃快餐 · ⭐ 3.5
No. 1-5, Wen'an Street, Yaju Le Garden
Dragon Mate tips
If you are traveling in China to visit Nanjing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 1-5, Wen'an Street, Yaju Le Garden. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Nanjing Small Dumplings, Oil-Poured Noodles, Nanjing Steamed Buns.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Nanjing
- Category: 小吃快餐
- Rating: 3.5
- Address: No. 1-5, Wen'an Street, Yaju Le Garden
- Popular dishes: Nanjing Small Dumplings, Oil-Poured Noodles, Nanjing Steamed Buns, Duck Blood and Vermicelli Soup
China trip · China travel
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Dishes
Nanjing Small DumplingsNanjing small dumplings feature a filling of lean pork and shrimp, with thin wrappers and a clear, savory broth. Often served with scallions, cilantro, and seaweed.
Oil-Poured NoodlesOil-poured noodles are a dish primarily made with noodles, enhanced by pouring hot oil over them. After boiling the noodles, they are drained and sprinkled with scallions, chili powder, and other seasonings, then topped with hot oil to release the aroma of the spices, allowing the noodles to fully absorb the flavors.
Nanjing Steamed BunsNanjing steamed buns are a traditional snack from Nanjing, Jiangsu, made with pork filling and ingredients like preserved egg and shrimp, wrapped in thin dough and steamed until tender and juicy.
Duck Blood and Vermicelli SoupDuck 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.