Old duck soup not only gives full play to the dietotherapy function of duck meat (Zantang is the best cooking method for duck meat), but also is a health-preserving delicacy respected by China people since ancient times and has a very deep market consumption base. In major cities across the country, the business of all kinds of restaurants dealing in old duck soup is extremely hot, and their "fans" include all people, men, women and children. For example, Zhenjiang Mei's old duck soup, Sanshan old duck soup, old duck soup and other famous Chinese restaurants are popular all over the country with this flagship product, and every restaurant is full of customers.

The old duck soup vermicelli with a history of 100 years has inherited the traditional technology and secret recipe of making old duck soup, and combined with the achievements of modern cutting-edge food science and technology, the soup tastes pure, has a strong duck flavor but no duck smell, the soup is delicious, and the soup head is thick and white as coagulated fat without greasy feeling. On the other hand, it gives full play to the health care effect of duck blood soup. Rich in collagen, bone calcium and other ingredients, more nutritious, in line with the consumption trend of modern people pursuing a healthy diet. Soup vermicelli (noodles, rice noodles, rice noodles) tastes good, crystal clear and smooth, and has a strong flavor; Duck gizzards and duck intestines are crisp and fragrant. The rich old duck soup smells delicious. If you don't go into its store, you can smell it first, and your mouth is watering before you go in. After the entrance, it is full of fragrance but not greasy, with endless aftertaste. The per capita consumption of 6- 10 yuan can be described as good and cheap, and it is worth the money.