Founded in 1994, Nanjing Daipai Restaurant is a classic hotel brand that showcases unique Jinling cuisine among Nanjing residents. The couplet lanterns and ancient attire waiters shuttle between tables and tables in the restaurant are full of traditional Chinese folk customs, with an ancient and elegant atmosphere, reproducing the old appearance of tea houses and restaurants in the late Qing and early Republic of China. Based on a rich folk style, with innovation and sublimation, there are hundreds of folk cooking snacks, rural vegetables, cooked at home, and authentic flavors. Among them, duck blood is cut into pieces and boiled with water for standby, vermicelli is boiled with water for soft standby, Oily bean curd is cut into two pieces for standby, duck gizzards are washed and boiled and sliced for standby, vegetable oil is poured into the casserole, the oil is heated, the onion, ginger and garlic are fried until fragrant, and then the duck gizzards are put in, stir fried evenly, and then pour in a proper amount of pure water, boil over medium heat until the soup becomes milky white, add duck blood, vermicelli, and Oily bean curd, at this time, you can taste, add salt, white pepper, and rape after boiling, After the rapeseed is cooked, add coriander and turn off the heat to remove from the pot. It has a rich taste, with both the delicate taste of vermicelli and the soft and tender taste of duck blood. The clear soup is delicious and nutritious, making it one of the must-have dishes on the dining table of Nanjing people. It is not only nutritious but also affordable, and is deeply loved by customers.