Vinegar blood duck, also known as Lingling blood duck, is a traditional dish of Han nationality. The sliced duck with vinegar and blood is sauce-colored, palatable in texture, slightly sour in salt, spicy and rich, with endless aftertaste and famous all over the world. In the Ming Dynasty, Lingling County (quanzhou county) was placed under the jurisdiction of Guilin, Guangxi, and the practice of frying ducks with vinegar and blood was renamed as "Guilin Blood Duck". Now it is popular in Xing 'an, Quanzhou and Guanyang, Guangxi, and also in Yongzhou, Hunan. Vinegar blood is to put blood into a bowl filled with acid-based vegetable water when killing ducks, which will not solidify and can remove fishy smell. The clever Xingquan irrigation people also made their own "Fried Duck with Bitter Melon", "Fried Duck with Potato Seedlings", "Fried Duck with Bean Blood", "Fried Duck with Mucous Bean Blood", "Fried Duck with Peanut Blood" and "Fried Duck with Sesame Blood". Later, the blood duck in Lingling was brought to all directions by Hunan people who wandered the rivers and lakes, so there were "Jiangxi Furong Fried Blood Duck", Hunan Xinning Blood Duck, Hunan Xintian Blood Duck, Hunan Dongan Blood Duck, Guangxi Nandan Blood Duck and so on. It's different here. Later, under the strong recommendation of Zeng Guofan, the minister of the late Qing Dynasty, "Lingling blood duck" became the royal menu of the late Qing court. As a result, "Lingling blood duck" became famous for a while and was well known all over the world.