Mei Ming, a native of Zhenjiang in the late Qing Dynasty, was born a scholar and was good at poetry. During the Tongzhi period of the Qing Dynasty, he repeatedly failed in the imperial examination, so he abandoned his studies and went to sea. In Ximen Street, Zhenjiang, he runs a restaurant, formerly known as "Tengmeiju", which specializes in famous local duck blood fans. Meimei is a good cook, and she is an authentic old duck soup fan and duck blood fan. Her taste is unique and unique, and no one can match her, so she has enough money to support her family. Scholars who like to make friends on weekdays have a lot of contacts with late Qing scholars who were active in Shanghai, Jiangsu and Zhejiang at that time. The origin of "Little Know about Ducks" comes from a poem written by Jiang Zhixiang, the first editor-in-chief of Shenbao, after tasting the old duck vermicelli made by Mei Ming: "Zhenjiang Weng Mei is delicious to eat and drink, and purple sand cooks silver silk. Thousands of jade belts fall around, and see you in the autumn moon in the soup. A scholar in cloth is gluttonous, living for food is not poetry. To praise the immortal hand, it is rare to warm the duck in Chunjiang. " Since then, Mei Ming changed the name of "Tengmeiju" to "Duck Fairy Zhi" and invited Wen Li, a famous calligrapher in the late Qing Dynasty, to run Rilong and become the leading museum in Zhenjiang.

Old duck vermicelli soup not only gives full play to the dietotherapy function of duck meat (soup is praised as the best cooking method of duck meat), but also is a classic food 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 vermicelli soup is extremely hot. 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 hotel customers are full.

Most of the businesses of the old duck vermicelli soup restaurant are selling old duck vermicelli soup, duck blood vermicelli soup, shortcakes, braised eggs, stewed lion's head, three-silk spring rolls, duck soup wonton, duck glutinous rice balls, braised duck head, braised duck leg, braised duck neck, small cold dishes and duck soup soaked rice. It embodies the management characteristics of Chinese fast food and specialty snack bars. According to the consumption characteristics of the area where the store is located, we can adopt storefront operation, food and snack stall operation and stall take-out operation. Through the reasonable collocation of main and auxiliary products, we can adjust the operation time reasonably, and combine our own operating characteristics to fully meet the consumption demand of Chinese fast food, at the same time meet the dining needs of consumers for tasting local snacks, family dinners and leisure parties, and ensure our own operating profits and characteristics.

At present, there are many recipes for making old duck vermicelli soup in the market, but there are widespread disadvantages such as inconsistent taste standards, vague production technology, unstable product quality or high production cost. The "Duck Xianzhi" old duck vermicelli soup written by the author here is based on the ancestral formula of Zhenjiang Mei's old duck vermicelli soup, which is scientifically prepared by using modern cutting-edge food science and technology achievements. Therefore, the soup is rich in nutrition, rich in duck flavor, delicious in color, thick and white but not greasy, smooth in vermicelli and crisp in duck gizzards, and has the function of dietotherapy and health preservation, and is suitable for all ages.