How to pronounce Duck blood and vermicelli soup

Duck blood and vermicelli soup is written 鸭血粉丝汤 where it comes from. In the International Phonetic Alphabet it is /já.ɕɥɛ̀ fə̌n.sɹ̩́ tʰáŋ/. In plain English letters that is YAH-shweh fun-SUH TAHNG, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Duck blood and vermicelli soup?

Duck blood and vermicelli soup is a soup or stew of China. Where it comes from: Jiangsu. People usually eat it at lunch or dinner and as a snack. Its main ingredients are duck, offal and beans & tofu. It tastes savory.

Where Duck blood and vermicelli soup comes from

Duck blood and vermicelli soup is one of 108 signature dishes of China on this map. See all dishes from Jiangsu.

• Lion's head meatballs 狮子头 · Main dish · Jiangsu

  Lion's head is a dish of Huaiyang cooking: large meatballs of fatty minced pork, stewed with vegetables.

• Nanjing salted duck 南京盐水鸭 · Main dish · Jiangsu

  Nanjing salted duck is a local duck dish of Nanjing, a city noted for its many duck dishes; English sources say more than 100 million ducks a year are eaten there.

• Squirrel-shaped mandarin fish 松鼠鳜鱼 · Main dish · Jiangsu

  Squirrel-shaped mandarin fish is a famous dish from Suzhou in Jiangsu.

• Peking duck 北京烤鸭 · Main dish · Beijing

  Roast duck was eaten in China's imperial kitchens long before it reached Beijing; it is often traced to Nanjing when that city was the Ming capital, and the court brought it north in the 15th century.

• Xiaolongbao 小笼包 · Snack · Nanxiang, Shanghai

  Xiaolongbao are small soup dumplings steamed in the bamboo basket that gives them their name.

• Mapo tofu 麻婆豆腐 · Main dish · Chengdu, Sichuan

  Mapo tofu is Sichuan cooking in one bowl: soft tofu in a red, oily sauce of fermented broad-bean chilli paste with minced beef and plenty of Sichuan pepper, which leaves the mouth tingling.

Food of China

Dishes like Duck blood and vermicelli soup in other countries

Same type of dish and similar main ingredients as Duck blood and vermicelli soup:

• Garbure · Soup & stew · Béarn and Bigorre, France

  Garbure is a thick cabbage soup from Gascony in south-west France, which originated in Béarn and Bigorre.

• Ori-tang 오리탕 · Soup & stew · Gwangju, South Korea

  Ori-tang is duck soup: a duck cut up and boiled with vegetables.

• Motsunabe もつ鍋 · Soup & stew · Fukuoka, Japan

  Motsunabe is a hot pot of beef or pork offal, mainly small intestine, that is best known in Fukuoka.

• Pinikpikan · Soup & stew · Cordillera, Philippines

  Pinikpikan is a chicken or duck dish from the mountains of the Cordillera in northern Luzon and a tradition of the indigenous Igorot peoples.