Duck Blood Soup

Duck Blood Soup [Photo/study-shanghai.org]

Don't get frightened by the name, the jelly-like duck blood requires delicate skill to make, as a proper amount of sodium citrate needs to be added evenly to the blood before cold storage. Then it gets filtered and mixed with some calcium chloride, salt and a lot of water before standing and solidifying. When all is done, it will be cut into small slices for serving.

Duck blood, also called blood curd, is rich in protein and various amino acids and serves as a good remedy for replenishing blood. To make this dish, one needs to stew duck blood cubes with coriander, shrimp and duck meat for a long time. Then dried chili, onion and ginger should be added to give it a flavorful burst.