Vinegar blood duck. Vinegar blood is made by putting the blood into a bowl with sour water when killing the duck. It will not solidify and can remove the fishy smell. When the duck meat is about to come out of the pot, add vinegar blood and stir-fry. Finally, it is stir-fried.

The blood duck pieces are sauce-colored. Although they are not photogenic, they taste delicious, salty and slightly sour, spicy and rich, and have an endless aftertaste.