鸭血粉丝汤是有名的南京小吃。小青花蓝边瓷碗里，鸭血的紫红、香菜的青绿，自然地相

配着，有一份桃红柳绿的素雅。用筷子挑起一团粉丝，沾着一些香菜末，没入口，就有一

种烟雨江南的滋味在心头弥漫。鸭血像一块块紫玉，还有象牙白的鸭肠、玛瑙红的鸭肫，

它们和那些粉丝缠绵在一起，千丝万缕永不分离的样子。趁热喝上一大口，鲜香、麻辣，

鸭血的嫩滑、鸭肫的软糯，尽在其中。


Duck blood and bean-starchy vermicelli soup


Duck blood and bean-starchy vermicelli soup is famous delicacy in Nanjing. Purplish-red

duck blood and green coriander naturally and aptly matched in a small blue-white

porcelain bowl with bluish rims reveal a kind of unadorned elegance symbolically

characterized by "Red peach blossoms and green willows". A lump of bean - starchy

vermicelli with minced coriander poked by chopsticks, even before taken into the

mouth, evokes an affectional relish of areas south of the Yangtze River shrounded in

the mist and rain. Duck blood resembing purple jade of semi -- transparent, ivory -

white duck intestines, agate-red duck gizzards and transparent bean-starchy

vermicelli are interwoven, appearing perpetually attached to one another in a

thousand and one links. One mouthful drink of the hot soup gives rise to tasty

aroma, tingling piquancy, tenderness and sleekness of duck blood as well as softness

and glutinousness of duck gizzards to the full.

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