Duck Blood Cake,Couldn’t Be Hotter
2 min readWe are all delighted to order Duck Blood Cake whenever we are having Sichuan cuisine.This seems to be a standard behavior of our dining-out in Chuan Food Restaurant.But what kind of blood is it in the spicy soup?Pig blood?Duck blood?Why is it connected with”Mao”?It was said that in the 1920s,Duck Blood Cake first appeared in Ciqikou town in Chongqing and was made by a man whose surname was”Mao”.He was expecting a prosperous business when he started the shop.So he hopefully named this dish”Mao”Duck Blood Cake.
Moreover,there is another story among folks.A butcher whose surname was Wang lived in Ciqikou and sold the chopped entrails at a very low price every day. His wife felt that these entrails were sold too cheap.Therefore,she opened a stall to sell entrails soup made of pork head meat,pork bone and peas.She also added pig’s intestines and lungs,sliced ginger and pepper and cooking wine into the soup and boiled them with slow fire.She sold it in small bowls.One day,she added some fresh pig blood into the soup and found the soup taste even more delicious.At the same time,the pig blood was tender enough.This was well welcomed by the diners. Thereafter,people began to sell fresh pig blood in the market.
Well,what we should choose to make Prosperous Blood in Spicy Soup of Maos, pig blood or duck blood?In fact,this doesn’t matter.At the very beginning,it is made of pig blood.But now duck blood is accepted as well as long as the blood is tender and pliable.So far,the ingredients to accompany Prosperous Blood in Spicy Soup of Mao’s become more diverse,like bean sprout,oyster mushroom,potato,agartc spiced ham,intestines.Everything you are expecting can be found in it.
