The chan duck blood fan soup is a famous nanjing flavor snack made of duck blood, duck intestines, duck liver, etc. Tastes nice and nice. The high protein content and low fat content of ducks are particularly suitable for consumption by older persons. Tastes nice and nice. High nutritional value, high iron content in duck blood and open presence with erythroglobin iron make it easy for humans to absorb. The presence of trace element cobalt in duck blood removes slags from the intestinal cavity and depurates harmful substances such as dust egyptian metal particles to avoid cumulative poisoning. So it's a body scavenger. Duck blood contains vitamin k, which leads to blood condensation and stops bleeding. The chen duck blood fan soup is made of smooth ski fans, fresh duck blood and thick old duck soup, which can be fed with duck liver and duck intestines. The amount of carbohydrates and proteins in chen duck blood fan soup is abundant, while the fat content is low. Ducky old duck fan soup, soup-coloured milk, good taste and the smell inherent in ducks, which makes the tongue enjoy the most. Chen duck blood fan soup is comfortable and its products are fresh and delicious and very popular with consumers. A non-experienced, simple operation and low-intensity grouping is a good project for small and medium-sized entrepreneurs. Chan duck blood fan soup is flexible, four seasons a year. Chen duck blood fan soup strictly follows the formal and proprietary processes, with pig bones and ducks burning for hours, with more than a dozen spices. The fragrance of the raw materials is fully dissolved in the soup, and the fragrance of the fragrance of the fragrance of the ducks is simply removed and the fragrance of the silky fragrances is released, making the soup more fragrance and fragrance. The ducks of the chen duck blood donor soup are cut into thin little blocks, ducks, duck liver, duck intestines are scalded with boiling water, duck livers, ducks, duck intestines are cut in small forms, the intestines are broken into small sections, and the silk warm water is scalded; the duck intestines are first added to the boiled duck soup, then boiled into a flower, then added to the duck liver, duck blood, fans, soybeans, ginger juice, a few drops of culinary, white vinegar and wine, and then put in a spice pack and boiled in a few minutes。