The original birthplace of blood duck is Yongzhou.

At the beginning of the Taiping Rebellion, Hong Xiuquan, the leader of Taiping Army, led his troops from Hunan to southern Hunan to Guangdong, and from Chenzhou to Yongzhou to win and 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, 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. [1] The duck blood in this dish is brownish-black, bright in color and dark red, spicy in taste, tender and smooth in meat, and salty and fragrant in oil. It is suitable for wine and food.