Blood Tofu Duck

Last updated 2026-11-12 — Blood Tofu Duck 　　Eating duck blood in autumn keeps your complexion rosy like peach blossoms. Blood Tofu Duck is undoubtedly a signature snack of western Hunan. To make it, glutinous rice is soaked for some time, and when the duck is slaughtered, its blood is poured into the rice. Once the duck blood coagulates, it can be steamed or stir-fried. Blood Tofu Duck is stir-fried together with the duck meat—tender meat paired with fresh blood, resulting in rich flavor. The blood tofu and duck meat are also briefly simmered; the surface turns crispy while the inside remains fragrant, soft, and sticky. When eating Blood Tofu Duck, it shouldn’t be overcooked—the ideal bite reveals fresh blood with every mouthful, red-stained teeth against white meat. The perfect doneness is when you can see traces of blood on your teeth. It’s the kind of dish that tastes better the more you eat and grows richer the more you chew.