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The original birthplace of Blood Duck is: Yongzhou

It is said that in the early days of the Taiping Rebellion, Hong Xiuquan, the leader of the Taiping Army, led his soldiers from Hunan to southern Hunan. In Guangdong, there was a great victory all the way from Chenzhou to Yongzhou, and Yongzhou City was captured. In order to comfort the rebels, the local people also went to the army to cook with the cooks. However, when the duck was killed and plucked, the fine hairs on the duck's body could not be plucked out. At this time, the banquet was approaching. An old cook in the army who had followed Chenzhou came up with a quick idea. He first chopped the duck meat into pieces, fried it in a pan, then poured the raw duck blood into the duck meat, and continued to stir-fry it until it became a paste. , in this way, the fine hairs on the duck pieces are naturally invisible. When it was time for the banquet, bowls of duck delicacies mixed with duck blood were all served to the table. At this time, someone asked the old cook what the dish was called, but the old cook stammered and couldn't answer. Finally, it was Hong Xiuquan’s sister Hong Xuanjiao who said: The duck’s meat is covered in blood, so let’s call it “Southern Hunan blood duck.” So "Shonan Blood Duck" got its name from this, and it has been passed down to this day. Chefs also spread the practice of blood duck in Chenzhou and Yongzhou in southern Hunan. After careful study and careful preparation by local culinary elites in the past dynasties, the blood ducks in Chenzhou and Yongzhou are similar and are famous for their unique taste. [1] This duck dish is blood-brown and black, with red inside and spicy taste. The meat is tender and oily. It is salty and delicious, and can be eaten with wine or rice.