Blood Duck is a famous traditional specialty in Chenxi County, Hunan Province. It is famous for its ruddy color, crispy and refreshing taste, spicy and salty flavor. It is a delicious appetizer with the characteristics of cooling blood. Chenxi Blood Duck is selected from the free-range rice duck, which is vigorous and wild and has a growth period of more than half a year. It is cooked by frying, stewing and adding duck’s blood with tea oil, garlic seeds, cinnamon, myrcia, fresh ginger, green peppers and dried red peppers etc. Adding flood is the most important step of Chenxi Blood Duck. When the duck blood is added, the heat must be turned off, and the duck meat must be stirred evenly with the blood, stir-frying several times with increasing degree of heating. Chefs often say that stiring in duck’s blood plays a finishing touch effect! After three or five minutes, the dish can be put into a bowl from the pot. The fried Blood Duck is bright brown and black touched with red，which is fit for having rice and alcohol drinks with the spicy taste, the fresh and tender meat, the thick and yellow-black soup, and salty and palatable flavor. The biggest feature of Blood Duck is its spicy taste. Chenxi people have a food mantra: No spicy food, no taste; spicy food will stimulate and burn you! The eating habits and bold personality of Chenxi people, who are not afraid of or frightened by the spicy but afraid the food isn’t spicy enough, are vividly displayed. 

 （Translated by Huang Yuanjun）