Hongjiang fried duck with blood rice cake is a hallmark traditional delicacy from Hongjiang District, Huaihua City, Hunan Province. Celebrated as the “No.1 Dish of Western Hunan”, it embodies rich history, unique flavors, and deep cultural significance. According to legend, during the Daoguang reign (1821-1850) of the Qing Dynasty (1644-1911), the third daughter of a Zhang family in Hongjiang created the prototype of this dish by steaming duck blood mixed with glutinous rice to celebrate her father’s birthday. Over time, local people refined the recipe, and it gradually became an indispensable dish for banquets.
Three core ingredients are needed to make the dish. Local Ma duck or mature water duck is selected for its firm texture and moderate fat content, which, after removing the gamey smell, delivers a fresh and fragrant taste. Blood rice cakes are made by steaming a mixture of glutinous rice and duck blood, then cut into blocks and coated with starch before deep-frying to achieve a crispy exterior and chewy interior. Hongjiang sweet sauce produced by Yuanchun Sauce Workshop is also needed. The naturally fermented and sun-dried sauce boasts a rich, mellow aroma with a balance of salty, savory, and mildly spicy notes.
The steamed glutinous rice is coated with starch and mixed with duck blood, and then deep-fried until it is golden and crispy. Duck pieces are stir-fried with spices such as star anise, cinnamon, and dried chili peppers until fragrant and slightly charred, then simmered with the sweet sauce and beer or water for 40 minutes. The blood rice cakes are added to absorb the flavorful broth. The dish is finished by garnishing with green chili and scallions for a fresh touch before reducing the broth in a sauce to intensify flavor. Enveloped in a brownish-red savory sauce, the duck meat is tender and richly flavored, while the golden blood rice cakes provide a crisp yet chewy texture. The vivid combination of green and red peppers adds color vibrancy. The dish’s robust sauce presents a harmonious blend of savory, slightly spicy notes. In Hongjiang, the dish is considered the ultimate culinary honor for festive occasions and social gatherings.
In 2022, Hongjiang fried duck with blood rice cake was officially listed as a representative intangible cultural heritage item in the sixth batch from Huaihua City. Centering on the delicacy, Hongjiang District promotes a “food + tourism” development model, driving growth in the catering and agricultural industries. Enterprises such as Liao Family Wharf and Shunfa Restaurant sell thousands of servings annually.
(Translated by Yang Hong)