What is a blood duck? What is a blood duck?

1, Blood Duck, also known as Xiangnan Blood Duck, is a traditional Han dish in Chenzhou and Yongzhou in southern Hunan. It has the characteristics of delicious taste, appetizing and cooling blood. There are many kinds of blood ducks in southern Hunan, including Chenzhou, Guiyang, Jiahe, Daoxian, Xintian, Ningyuan and Lanshan. In the local area, almost every household can cook this dish. There is such a beautiful story about the origin of "blood duck".

2. In the early days of the Taiping Rebellion, Hong Xiuquan, leader of the Taiping Army, led his troops from Hunan to southern Hunan to Guangdong, and all the way from Chenzhou to Yongzhou to capture Yongzhou City. The local people went to the army to cook with the cooks to comfort the rebels. However, when killing ducks to pluck their hair, the fine hair on their bodies can't be plucked clean. At this time, the banquet drew near. An old cook in Chenzhou in the army used his quick wits. He first cut the duck into pieces and fried it in a pot, then poured the raw duck blood into it and continued to stir it into a paste. In this way, the fine hairs on the duck pieces naturally disappear. At the banquet, bowls of duck dishes mixed with duck blood were served on the table. At this time, someone asked the old chef what the dish was called, and the old chef stammered. Finally, Hong Xiuquan's sister Hong said: Duck slices are covered with blood, so call them "blood ducks in southern Hunan". So "blood duck in southern Hunan" got its name, which has been passed down to this day. Chefs in Yongzhou, Chenzhou, southern Hunan also spread the practice of blood duck. The blood ducks in Chenzhou and Yongzhou have been carefully researched and cooked by local kitchen elites in past dynasties, and they are similar in taste and famous for their unique taste. The duck blood in this dish is brown and black, bright in color, dark red, spicy and tender, salty in oil, and suitable for wine and meals.