Blood Tofu Duck

Blood Tofu Duck

　　Blood Tofu Duck

　　Blood Tofu Duck is a signature dish of Hongjiang. To prepare it, first soak high-quality glutinous rice until softened, then place it in a porcelain basin. When slaughtering the duck, mix the fresh duck blood evenly into the soaked rice. Once the blood congeals, steam it until cooked. After the blood tofu cools, cut it into small square pieces and pan-fry them in tea seed oil. The duck meat and pork fat, Sichuan peppercorns, and vegetable oil are stir-fried together until the moisture evaporates, then seasoned with salt and soy sauce. Add water and bring to a boil over high heat for about ten minutes until aromatic, then add sliced large red chili peppers. Once the duck is fully cooked, add the blood tofu to simmer briefly along with certain spices until the dish turns golden yellow and is ready to serve. Blood Tofu Duck combines the rich, savory flavor of duck meat with the fragrant, soft texture of the blood tofu, resulting in a deliciously aromatic dish that stimulates the appetite — a truly rare and exquisite delicacy.