Characteristics of blood duck

1. Blood duck is a traditional dish in southern Hunan, and it is a festive banquet and holiday delicacy. Widely spread among the Dong people at the junction of Xintian, Ningyuan, Chenzhou, Guizhou and Hunan provinces.

2. Add peanuts in some areas and chestnut meat in some areas. When cooking, use water and wine instead of soup. Ducks cooked with wine have no fishy smell, are sweet and crisp, and can keep their original flavor the next day.

3. This dish is golden in color, oily and brown in duck blood, red in black, crisp and tender in texture, heavy in oil, strong in sour and spicy taste, salty and palatable, and suitable for wine and meals.