2. At the beginning of the Taiping Rebellion, Hong Xiuquan, the leader of the Taiping Army, led his soldiers from Hunan south to Guangdong, all the way from Chenzhou to Yongzhou, Yongzhou city was captured, and the local people went to the army and cooked with the cooks in order to comfort the rebels. However, when the ducks were killed and plucked, the fine hairs on the ducks could not be plucked clean. At this time near the opening of the feast, the army from Chenzhou followed an old cook in a hurry, first of all, cut the duck into pieces, frying pot and then pour raw duck blood into the duck meat, continue to stir frying and mixing into a paste, so that the duck pieces of fine hair on the natural invisible. To the feast time, a bowl of duck dishes mixed with duck blood all served on the table. At this time someone asked the old cook what this dish is called, the old cook stammered and could not answer. Finally or Hong Xiuquan's sister Hong Xuanjiao said: its duck meat pieces sticking to the blood, let's call it "Xiangnan blood duck" it. The name "Xiangnan Blood Duck" was thus given to the duck and has been passed down to this day. The cooks also spread the practice of blood duck in the area of Chenzhou and Yongzhou in the south of Hunan Province. Through generations of local culinary elites' intensive study and careful cooking, the blood duck of Chenzhou and Yongzhou is more or less the same, and is famous for its unique flavor. This dish of duck blood brown and black Cheng bright, black through red, spicy flavor, tender meat, oil heavy holding gravy, salty and fresh, with wine and rice are suitable.