Wugang people are relatively low-key. They often have a thousand-year-old royal city, a domineering ancient state, the capital of braised vegetables, a pair of slanted flower towers, square stone city walls that cover the world, and so on.

Of course, there is nothing special to say about it.

In a huge country, are the "big" Wugang people the only ones to have this virtue?

Besides, even if it’s a bad broom, isn’t it something that can be treasured like a thousand pieces of gold?

However, when it comes to Wugang’s unique blood sauce duck, it is not an exaggeration.

It is said that Zhu Yuanzhang, the 18th son of Zhu Yuanzhang (who moved to Wugang in 1425), especially liked to eat duck.

Once, while cooking duck in the palace's kitchen, he accidentally knocked over the duck blood that was sitting on the side of the pot, and all the blood poured into the pot.

The chef made a mistake and simply fried it with duck blood.

He tasted a piece of duck meat and didn't expect it to taste unusually delicious.

So I presented it to Zhu Zhen with secret expectation.

Sure enough, the prince was chewing and sighing.

It has been designated as a must-order dish on the royal palace's dining table.

Later, this practice gradually became popular among the people.

There is also a version that pushes the time back to the late Ming Dynasty more than 200 years ago, and changes the male lead to the last emperor Zhu Youlang (who was kidnapped to Wugang in 1647).

Although the plots of the two versions are slightly different, they are generally similar.

Are there other versions?

unknown.

At least I haven't seen it yet.

It's quite a pity.

There should be one or two other versions.

Coming and going, it was always members of his old Zhu family who took the limelight. One was the unlucky prince, and the other was the last emperor who was even more unlucky and both ended up being hanged. Although they were royals, they were not very interesting after all.

Mr. Wuliu, who is picking chrysanthemums under the eastern fence, has a very powerful ancestor, Tao Kan and Tao Shixing, who once served as a county magistrate in Wugang.

Tao Da Sima was versatile in both civil and military affairs.

Wu is a famous general who ranks among the stars of the martial arts temple in history; Wen is the author of "Ode to Xiangfeng", "Abdication List" and other famous works handed down from generation to generation; he also left a legacy of "Cherishing time like gold" and "Hundreds of fortunes in the morning" in the evening outside the house.

There are many stories that have been recorded in various books throughout the ages, such as transporting hundreds of pigs into the house, playing with the whip to steal people's rice, and managing people for thousands of miles without picking up any relics.

Wugang is so lucky!

The two royal foodies who have been to Lao Zhu's house are definitely not on the same level.

Tao Kan himself, or his great virtuous mother Zhan, once slaughtered ducks to entertain guests, but could not afford any other ingredients except home-grown chili peppers and ginger.

Then inspiration burst out, and he suddenly had a whim, and tried to mix duck blood with it.

Thus, the Blood Sauce Duck was born.

Compared with the previous two versions, this version not only has a much longer history, but its taste is also much more advanced. Moreover, it is undoubtedly more down-to-earth and more reasonable.

If there is no nonsense, it should be that the blood sauce duck became popular in the past, from the home of a low-end ordinary person.

Although those who are covered with silk silk are not sericulture farmers, and the barns are full of millet when there is no harvest, but the masters are among the people, and the people are the creators of history. These words cannot be ignored.

Although the nobles and nobles of the royal family are very gluttonous, they are definitely far more particular than the common people. I guess they are at least fake. They must be more hygienic and clean than you, but you ask them to invent

Or maybe the first blood-sauce duck who eats blood-soaked food doesn't look so clean and hygienic. Isn't it because he is forcing himself on others and deliberately telling him not to eat or drink?

Even Tao Kan, if he hadn't come from a humble background, would have found it a bit far-fetched.

The blood-sauce duck is more iconic to Wugang than braised vegetables, and is also better than the ashlar city wall that has been demolished long ago and the slanted flower tower that has disappeared earlier.

It is said that if outsiders come to Wugang, or Wugang people from other places come back, if they have not eaten duck with blood sauce, their trip is in vain.

You can't be too sincere.

In Wugang, it’s hard to find any restaurant that doesn’t make blood-sauce duck, and it’s also hard to find any private restaurant that doesn’t make blood-sauce duck.

The mountains are high and the roads are far away. Although there are planes roaring in and out of the sky, transportation is still relatively inconvenient.

It’s a rare trip, whether it’s in a restaurant or a private home, please. If you don’t have the hard dish of duck with blood sauce, it will be very inconsistent with the Wugang people’s hospitality.

Does this make you doubt the sincerity of the person who invited you?

The preparation of duck with blood sauce is not complicated.

Wugang people, regardless of gender, as long as they are a little skilled in the kitchen, they will not have to work hard to make you a big bowl of rich and colorful blood sauce duck that will make your cheeks fragrant.

The main ingredient is of course duck, including duck blood.

The main ingredients are chili and ginger.

For peppers, either big or small, green or red, or both green and red together.

For ginger, sub-ginger in season is better. If sub-ginger is out of season, old ginger will do.

Some have garlic added, some don't; some have skin-on pork belly, some don't; some have sweet sauce or homemade wheat sauce added, and some don't.

If you add it, you will definitely have to pay attention to it.

Especially the pork belly with skin and sweet sauce or homemade wheat sauce.

However, there seems to be an argument for not adding it.

As long as the skills are good, it doesn't matter whether you add it or not.

Here’s a few more words about the sweet sauce and the homemade wheat sauce.

Nowadays, sweet sauces are all bottled. I remember when I was a kid, sweet sauces were all in bulk. Take a small bowl and go to the consignment store at the entrance of the alley. The store owner will use a bamboo chip or wood chip pick to pick one for 10 cents or 20 cents.

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I always feel that the sweet sauces that are now bottled can no longer taste the same as they used to be.